Name: Dal Baati recipe by Arti Gupta at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: For Dal:; 1 cup Split Black lentils (Dhuli Urad Dal); 1 tsp Salt; 1/4 tsp Turmeric Powder; 2 tbsp Ghee; Pinch of asafoetida; 1/4 tsp Cumin seeds; Few peppercorns; 1-2 bay leaves; 1 tsp Finely chopped coriander; 8-10 Ginger juliennes; 1/4 tsp Chilli flakes; 1/4 tsp Chilli powder; 1 chopped tomato or tomato puree; For Baati:; 100 gms / 1 cup Wheat flour; 2 tbsp besan or Gram Flour; 50 gms / 1/2 cup Semolina/Rava; 1/4 tsp Salt; 3 tbsp melted Ghee; 1/2 cup or 50 ml Milk; 1/4 tsp Carom seeds; Ghee for frying

ABOUT Dal Baati RECIPE

It is the street food of Rajasthan. Rajasthani cuisine makes use of more of lentils and there is lack of green leafy vegetables. Moreover there is more use of milk and butter milk instead of water in Rajasthani meals which further adds to the richness of the food. Baatis are wheat flour balls steamed and fried and served with dal and accompanied with churma. You can have variations in Baati. Baked or stuffed but here we are making the traditional Baatis.

Ingredients Serving: 4

For Dal:
1 cup Split Black lentils (Dhuli Urad Dal)
1 tsp Salt
1/4 tsp Turmeric Powder
2 tbsp Ghee
Pinch of asafoetida
1/4 tsp Cumin seeds
Few peppercorns
1-2 bay leaves
1 tsp Finely chopped coriander
8-10 Ginger juliennes
1/4 tsp Chilli flakes
1/4 tsp Chilli powder
1 chopped tomato or tomato puree
For Baati:
100 gms / 1 cup Wheat flour
2 tbsp besan or Gram Flour
50 gms / 1/2 cup Semolina/Rava
1/4 tsp Salt
3 tbsp melted Ghee
1/2 cup or 50 ml Milk
1/4 tsp Carom seeds
Ghee for frying

Instructions

For the Dal :
Wash the Lentils and keep aside. Cook the lentils with water, salt and turmeric powder in a pressure cooker for two whistles on high flame. And simmer for a few more minutes.
Heat ghee in a heavy bottomed vessel and add asafoetida, cumin seeds. As the seeds crackle, add chopped tomatoes, ginger juliennes, black peppercorns, tej patta (bay leaf) and whole dry red chillies.
Saute it till tomatoes are softened completely. You can also add tomato puree instead of chopped tomatoes or avoid tomatoes as well. Add the prepared dal to it. Simmer it for a while and ready to serve. Transfer to a serving bowl.
Garnish with chopped coriander top with a little tempering of ghee, cumin seeds and chilli flakes. You can feel the aroma and sizzle of the dal.
For the Baati:
Take all ingredients of baati in a parat (Large shallow plate). Prepare a semi soft dough without using any water. Add milk little by little.
Let the dough rest for a while. Divide the dough into eight balls. Flatten each ball a bit with palms and give a indentation in centre or press in centre and keep aside.
In a non stick kadhai, boil these baatis in water for 15 minutes. Keep moving the Baatis gently when you immerse in water to avoid sticking at the bottom.
Meanwhile heat ghee in a kadhai and keep ready. Take out the baatis from water and then fry in kadhai on a slow flame. Take them out and pour some ghee on them.
Traditionally Baatis are kept fully immersed in ghee. Serve them with the prepared Dal. They are best accompanied with Churma.

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