Rajasthani Daal Baati

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

Serves: 4

 

For Baati

• 2 cup wheat flour (atta)
• 2 tablespoon ghee (warm)
• 1 teaspoon ajawin
• 1 teaspoon salt
• A pinch baking powder
• Luke warm water for kneading the dough
• For Dal
• 1 cup split green moong daal
• 1/2 cup chana daal
• 2 tablespoon vegetable oil
• 1/4 teaspoon Asfoetida (hing)
• 1 teaspoon cumin seed (jeera)
• 2 medium onions (chopped)
• 4 clove garlic (chopped)
• 1 teaspoon chilli powder
• 1/4 teaspoon turmeric (haldi)
• 1/2 cup water
• Salt to taste
• Coriander leaves for garnish

 

Preparation Method

Prep: 15 mins | Cook: 30 mins | Extra time: 30 mins, soaking

1. For baati: Mix all the dry ingredients in a large round bowl. Add the warm ghee gently in the flour mixture.
2. Add water and keep kneading the mixture into tight dough. Pull away small chunks of dough and roll them into small balls.
3. Place the baati dough balls in the oven or on medium heat in tandoor till the crust is golden brown.
4. For Dal: Mix both moong daal chana daal and in a large bowl and soak them in water for 30 minutes. Heat the soaked daal in a pan.
5. In a separate pan, heat oil. Add hing and jeera to the oil when hot. When the jeera starts to crackle, add the chopped onions.
6. Cook the onions till they turn transparent; add garlic, turmeric, chilli powder and salt. Saute for 10-15 seconds.
7. Add ¼ cup of water and cook for 5 more minutes. Add boiled daal and bring the whole mixture to a boil.
8. Garnish it with coriander leaves and serve with the baati.