Dal Baati

A traditional Indian dish prepared in many states, but most popularly identified with the state of Rajasthan. The dal can be made with moong, tuvar, chana, urad or a mixture of all. I have prepared a simply tuvar dal with the traditional baati. Baati is a hard bread made of coarse wheat flour, that is baked. So let’s begin our prep for the dish. This dish is quite easily made at home and not as complicated as it may look in restaurants. 

Ingredients for Dal : 

  1. Tuvar dal 1 cup, washed , soaked for at least 2 hours, pressure cooked until one whistle.
  2. Red onion, large size , grated 
  3. Tomato 2 medium sized, finely chopped
  4. Garlic 2 pods, chopped 
  5. Ginger 1 inch piece finely chopped 
  6. Ghee 2 table spoon
  7. Asafoetida 1 pinch
  8. Black Mustard seeds 1/2 tsp
  9. Cumin seeds 1/2 tsp
  10. Red chilli pwd 1 tsp
  11. Green chilli 1 medium size, finely chopped 
  12. Turmeric pwd 1/2 tsp
  13. Garam masala 1/2 tsp
  14. A dash of lemon juice 
  15. Green Corriander leaves, chopped 
  16. Salt to taste 

Ingredients for Baati:

  1. Whole wheat flour 2 cup 
  2. Semolina  1/2 cup
  3. Salt to taste 
  4. Yoghurt or full cream 1/2 cup
  5. Ghee 1 table spoon
  6. Water to knead the dough 

Preparation method :

1 . Let’s make Baati first, so that while it bakes we can prepare our dal and save time. In a large bowl, take the whole wheat flour. Coarse flour works best for crisp baati. But if you don’t have the coarse flour like me, not to worry , just make do with the regular wheat flour and we will add semolina.

2. Add salt to taste, and with the help of a spatula mix the flours. Add yoghurt or cream to this and the ghee. This is a must to make moist and crisp baati. Mix it all up first and then knead well using your hands, a little water at a time for at least 5-7 mins. We need a soft dough.

3. Set aside for at least 30 mins till the gluten activates and the semolina swells. Now divide this dough into equal size portions and rotate between your palms to make round balls. I made 6 out of this dough which was about a medium sized ball. Flatten them slightly and make a thumb depression in the middle so that the centre part can cook evenly. 

4. Place these balls on a a greased oven tray and bake in a preheated oven at 180 degrees Celsius for about 10 mins before gently turning them over and baking for another 15 – 20 mins till they turn nice and golden brown in colour. 

5. Take it out of the oven and dunk them in a pot of ghee if you please. Crush it slightly between ur palms and place them in a serving plate. Traditionally these are served with additional ghee on top as well. I do not do either of those 2 steps  :)) My excuse is that some ghee is already mixed in and the dal has some ghee too. So use your discretion, but do add a tea spoon at least. It will enhance the taste and be absolutely divine!

6. While the baati is getting baked in the oven, let us prepare dal. We have already washed, soaked and pressure cooked it with salt to taste until 1 whistle. While the pressure subsides, take a large pan  and add ghee to this. On a medium flame, add asafoetida, then mustard seeds till it splutters. Add the cumin seeds.

7. Add the grated red onion and stir for a few minutes till it gets a little brown. Add the tomato, ginger, garlic and green chilli and saute a few more minutes till the tomatoes become soft.

8. Add the turmeric powder, red chilli powder, and mix. Now tip the cooked tuvar dal into this pan and give it a good mix. Add the garam masala and bring it to a boil, so all the flavours come together nicely. Taste to adjust the salt and spice quotient.

9. Before serving, add a dash of lemon juice and garnish with chopped coriander leaves. 


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