Jun 11, 2014

Daal Baati


For Baati:

  • 2 cups wheat flour
  • 1 tbsp. rawa (semolina)
  • 2 tbsp. ghee
  • salt to taste

For Daal:

  • 1/2 cup toor dal
  • 1 tbsp. yellow channa dal
  • 1 tbsp. ghee or oil
  • 1/2 tsp. garam masala
  • 1 tsp. red chilli powder
  • 1/4 tsp.haldi (turmeric) powder
  • 1/2 tsp. dhania (coriander seeds) powder
  • salt to taste
  • 1/2 tsp jaggary powder
  • 1/2 lemon
  • 1 tbsp. coriander chopped
  • 1/2" ginger grated
  • 1/2 tsp. each cumin, ajwain and mustard seeds
  • 4-5 curry leaves
  • 2 cups water


For Baati:

  • Pre-heat oven to 350 degrees F/ approx 180 degrees C
  • Mix the flour, rawa, salt and ghee.
  • Knead very stiff dough with warm water.
  • Allow the Dough to rest for 15 minutes.
  • Make golf-size round balls and transfer into a baking tray or a pizza stone.
  • Bake for 15 min., turn and bake for another 10 min till the outer cover is brown and crusty.
  • Once batties are done break open pour some fresh ghee on the halves.

For Daal:

  • Wash both dal together add 1 cup water and a pinch of turmeric.
  • Pressure cook dal. (Approx.4 whistles will cook the dal).
  • Cool the cooker. Remove dal.
  • Mix all the spice powders & jaggary in 1/2 cup water to make thin paste.
  • Put ghee in a pan and heat.
  • Add the cumin, ajwain & mustard seeds. Once they splutter add ginger and curry leaves.
  • Add the paste of spice powders. Fry for a minute, add the dal.
  • Add remaining water and stir well. Bring to a boil.
  • Add lemon juice. Check and add salt if required.
  • Garnish with chopped coriander.

For Serving:
Crumble the batties in a bowl. Drizzle some more ghee Ghee and lots of dal on it.

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