Daal Baati

Ingredients:

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

Method:

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.