Gluten-Free Rajasthani Dal Bati
By the Gluten Free Recipes team ·
The comforting warmth of this gluten-free Rajasthani Dal Bati, a hearty and flavorful stew. Tender vegetables and your choice of protein simmer in a rich, savory broth, creating a deeply satisfying meal with delightful textures.
At a glance: This easy soups and stews recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 8 ingredients — including certified gluten-free chicken or vegetable stock, protein, diced vegetables — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Rajasthani Dal Bati: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Rajasthani Dal Bati: This recipe is naturally gluten-free by using certified gluten-free stock and cornstarch for thickening. It avoids all gluten-containing grains.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup protein (chicken, beef, lentils, or beans)
- 2 cups diced vegetables (onion, carrots, celery, potatoes)
- 2 cloves garlic, minced
- 1 can diced tomatoes (optional)
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with cold water (for thick soups)
- 1 tsp salt and pepper to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the minced garlic and diced onion, sautéing until they become softened and fragrant, about 3 minutes. The onions should turn translucent and slightly tender.
- 2
If using meat or poultry, add the protein to the pot and cook, stirring occasionally, until it is browned on all sides, approximately 5-7 minutes. If using lentils or beans, you can add them in the next step.
- 3
Add the diced vegetables (carrots, celery, potatoes) to the pot and stir-fry for about 2 minutes, allowing them to slightly soften and release their aromas. If using canned diced tomatoes, add them now and stir to combine.
- 4
Pour in the certified gluten-free stock, ensuring it covers all the ingredients. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for at least 20 minutes, or until the vegetables are tender and the flavors have melded beautifully.
- 5
To thicken the soup, slowly whisk the cornstarch slurry into the simmering liquid until it is fully incorporated. Continue to simmer for an additional 5 minutes, stirring occasionally, until the soup reaches your desired consistency. Season generously with salt and pepper to taste before serving.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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