Daal Baati ( Daal )

Baati served with daal and churma is a famous Rajasthani speciality.  Baatis are stiff balls of dough cooked on charcoal or ash  served with a generous helping of ghee. The accompanying Daal (lentil) dish is spicy and delicious, usually made with a mix of five lentils. There are a variety of ways you can make the dal and Baati.

Ingredients:

For Baati

Wheat flour

Rawa (semolina)

Ghee

Salt

For Daal

Green moong (green gram) dal

Yellow channa (Bengal gram) dal

Ghee or oil

Garam masala

Red chilli powder

Haldi (turmeric) powder

Dhania (coriander seeds) powder

Lemon

Coriander chopped

Ginger grated

Cumin seed

Mustard seeds

 Water

Method of Preparation:

Baati :

Mix the flour, rawa, salt and ghee. Knead into a very stiff dough with warm water. Shape into lemon size balls. Heat a gas tandoor or oven and roast on low heat till the outer cover is brown and crusty. Break open the balls and pour some fresh ghee on the halves. Serve hot with dal and pickles.

Daal :

Wash both dal together. Add 1 cup water and a pinch of turmeric and cook dal well. Remove from fire. Mix all the spice powders in ¹/₂ cup water to make thin paste. Put ghee in a pan and heat. Splutter cumin & coriander seeds. Add ginger and the paste of spice powders. Fry for a minute, then mix in the dal. Add remaining water, salt and stir well. Bring to a boil. Add lemon juice. Garnish with chopped coriander. Serve hot with baatis.