Rajasthani - Daal batti

Recognised as a Rajasthan speciality, Dal-baati, is a wholesome Rajasthani meal. Dal, or lentil curry, is made of two kind of lentils which are cooked along with the masalas to make a tasty dal or curry . Baati, a rounded of stuffed flour that's baked in a charcoal fire or oven. Baati comes in many varieties as a substitute for rotis. You could opt for plain baati, or try the more exotic masala, dry fruit or missi baatis. Baati is made out of wheat, flour, millet or a mix of maize and wheat flour, with loads of ghee.

• Preparation time: 20 mins
• Cooking time: 45 mins

Rajasthani Batti

Rajasthani Daal

Ingredients:

For baati (dumplings):

1 1/2 cup whole wheat flour

1/2 cup besan (gram flour)

3 tbsp ghee, melted

1/2 cup curd

salt to taste

For the dal (lentil curry):

2/3 cup split green moong dal

1/2 cup channa dal

4 dry red chillies

10 - 12 curry leaves

1 tsp mustard seeds

1 tsp cumin seeds (jeera)

a pinch of asafoetida (hing)

1 tsp tumeric powder

2 tbsp chilli powder

2 tbsp corainder powder

salt to taste

2 tbsp ghee (clarified butter)

2 cup water

juice of half lemon

Method:

For the baati:

1. Knead a soft dough with flour, besan (gram flour), ghee, curd, salt and just enough water.

2. Divide the mixture into 6 equal parts. Roll into lemon-sized balls. Cover and keep for one hour.

3. Then bake in the oven at 350* F for about 30 - 35 mins approximately till puffed and golden outside and spongy inside. Remove and glaze it with ghee. Serve hot

For the dal:

1. Wash and soak the dals together for atleast 1 hour. Pressure cook the dal till it is cooked. Beat the dal to form a consistent paste.

 

2. Heat the pan with ghee. Add mustard seed, cumin seeds(jeera). When they start to crackle.

3. Add curry leaves, pinch of asafoetida (hing), dry red chillies. Fry it for few minutes.

4. Add chilli powder and tumeric powder to it. Fry for little while till the oil separates out. Add the corainder powder, salt to taste and the cooked dal and the remaining water, bring to a boil.

5. Add lemon juice is needed. Garnish with corainder leaves

Note: You can make dumplings up to 2-3 hours before upto the point of cooking. Then place on a greased tray, cover with a cling film and keep aside. Start cooking 30 minutes before serving

The temperature to cook the baati may vary when you see the baatis are golden brown break open a little and check the inside is cooke or not. That way you will know it is done or not.