Dal Baati

Tweet

A very popular dish “Dal Baati” from Rajasthani cuisine.

Ingredients:

1/2 cup split green gram (dhuli moong dal)        

1/4 cup split Bengal gram (chana dal)   

1/4 cup green gram      

1/4 cup red lentils (masoor dal)

1/2 tsp turmeric powder           

A pinch asafoetida       

1/2 tsp cumin seeds     

6-7 garlic cloves, mashed

1 tsp coriander powder

1 tsp red chilli powder 

2 large tomatoes, chopped       

1 tsp garam masala powder     

2 tbsp fresh coriander leaves, chopped

2 green chillies, chopped

2 tbsp Oil + 1 tbsp ghee

2 bay leaves

Salt to taste

For Baati

4 cups Whole wheat flour

5 tbsp gram flour         

1 tsp carom seeds        

1/2 tsp baking powder 

1 cup pure ghee +for soaking and serving

  

Method:

For Dal

• Soak dals in 4 cups of water for at least two hours. Then drain and boil them in 4 cups of water with salt and turmeric powder till done.
• Heat oil + ghee in a pan. Add cumin seeds, bay leaves and asafoetida.
• When cumin seeds start to change colour, add green chilli, garlic and sauté for one minute.
• Add the tomatoes, salt, coriander powder and red chilli powder and cook till oil separates.  
• Add cooked dals and water if required. Cook for another 5-7 minutes stirring well.
• Add garam masala powder and serve hot garnished with coriander leaves.

For Oven baked baati

• Take flour and besan in a bowl. Add salt, carom seeds, baking powder and half a cup of pure melted ghee. Mix well to crumbly mixture.
• Knead into stiff dough using sufficient lukewarm water. Keep aside covered for 10 min.
• Preheat oven to 180°C.
• Now take small portions and press firmly and roll into round balls and press slightly.
• Place the baatis on wire rack and bake for 20-25 min till the top goes slightly brown and hard. (keep watch on baatis, do not over cook)
• When done, dip hot baati in hot ghee and keep in casserole.
• Serve hot with dal and garlic chutney.

Notes:

• Dip baatis well in the ghee else you miss the real taste J Also, ghee helps in keeping them moist and soft, else you end up eating crumbly, dry mixture.
• Keeping the hot ghee-dipped baatis covered in a casserole.
• The best way to have Dal baati is crush baati into small pieces, add in ghee, dal, chopped onion and garlic chutney, and then enjoy with hands rather than spoonsJ
• You can try baatis with spicy kadhi also. (as I like with kadhi more.)
• Authentically, Baatis are made in a tandoor/Baati oven.

Sending to Sara's tasty buds