Thursday, 4 August 2011

Daal Baati

Most common known Rajasthani dish served with  ghee and garlic chutney.

This preparation will make daal baati for 3 


For baati (Roasted wheat balls): 

2 cups wheat flour
1 teaspoon salt
1/2 teaspoon carom seeds (ajwain)
3 tablespoon ghee
pinch of baking soda
water for kneading

For Mishrit daal:

1/4 cup pigeon pea(arhar daal)
1/4 cup green gram daal (moong dal)
1/4 cup skinned black gram(urad daal dhuli)
1/4 cup red lentils(masoor dal)

For Tadka:

1 large tomato(nicely cut)
1 large onion(finely cut)
1 green chilli nicely chopped
1 teaspoon ginger garlic paste
1 teaspoon cumin seeds(jeera)
1 teaspoon coriander powder(dhania )
1/2 teaspoon red chilli powder(lal mirch)
1/2 teaspoon turmeric powder(haldi powder)
1/2 teaspoon dry mango powder(aamchoor)
1/2 teaspoon garam masala
1 teaspoon asafoetida(hing)
1 teaspoon black salt(kaala namak)
salt according to taste
3 table spoon ghee


For Baati:

In a bowl mix wheat flour,salt,ajwain and baking soda. Add ghee, mix it well with flour (rubbing flour mixture and ghee between your palms). When the ghee mixes well into the flour , add small proportions of water and knead. This dough should be little stiff. Cover it with a damp cloth and keep aside for 10 minutes. Pre -heat microwave oven. Make 6 balls out of this dough . Press( with your thumb) in center of each ball and place it in oven. Bake them for 20-25 minutes on 80% power till a light brown crust starts to appear. Allow them to cool at room temperature.

Baaties are ready.

 For Mishrit daal:

In a bowl put all the daals and soak them in water for about 20 minutes. Pressure cook these daals for 5 minutes on high flame and on low flame till another whistle comes.

For Tadka:

In a kadahi,heat ghee, add jeera and hing. When jeera starts to crack, add green chilli & onions and saute them for 2-3 minutes.Add garlic-ginger paste and tomato, saute again.  Now put all the spices( mentioned above) and saute them properly . Now add boiled daals and stir well. Put salt according to taste.

Mishrit daal is ready.

How to serve daal baati:

In a plate, place a baati and break it from center, pour 1/2 tablespoon of ghee over it. Put a ladle full of Mishrit daal on top of this baati. Again put a teaspoon of ghee over it for final garnishing.

Daal baati is ready to serve. Enjoy it with garlic chutney.

Optional notes:

One can sprinkle sesame seeds on raw baatis before baking them. This gives a nice aroma and look to baatis. I had used four lentils for this dish, One can prepare daal with one type of lentil too. Baatis could be stuffed with roasted urad daal filling or potato filling ,depending upon one's choice.

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