11 Essential Tips for Perfect Rajasthani Dal Baati Churma

2. Soak and cook lentils for ideal texture

Soaking shortens cooking time and improves the dal’s texture. Even a 30-minute soak helps if you’re short on time; longer is better when possible. Pressure cooking is the traditional shortcut for home kitchens and gives a tender result that still holds up under tadka. If you use a slow cooker, expect a creamier finish. Canned lentils are a fine shortcut when you need speed—rinse them well and adjust spices. The ideal dal should be pourable but not thin, so it clings to broken baati. If your dal turns watery, simmer it down uncovered to concentrate flavor. If it becomes gluey, add a splash of water and reheat, then adjust seasoning and tadka.