Daal Baati

Baati served with daal and churma is a famous Rajasthani speciality.  Baatis are stiff balls of dough cooked on charcoal or ash  served with a generous helping of ghee. The accompanying Daal (lentil) dish is spicy and delicious, usually made with a mix of five lentils. There are a variety of ways you can make the dal and Baati.

Method 1

Serves : 4

Ingredients: 

For Baati

• Wheat flour - 2 cups
• Rawa (semolina) -1 tbsp
• Ghee - 2 tbsp
• Salt to taste

For Daal

• Green moong (green gram) dal - ¹/₂ cup
• Yellow channa (Bengal gram) dal - 1 tbsp
• Ghee or oil - 1 tbsp
• Garam masala - ¹/₂ tsp
• Red chilli powder - 1 tsp.
• Haldi (turmeric) powder -¹/₄ tsp
• Dhania (coriander seeds) powder -  ¹/₂ tsp
• Lemon - ¹/₂
• Coriander chopped - 1 tbsp
• Ginger grated -  ¹/₂" piece
• Cumin seed - ¹/₂ tsp
• Mustard seeds -  ¹/₂ tsp
•  Water - 2 cups
• Salt to taste

Method of Preparation:

Baati
Mix the flour, rawa, salt and ghee. Knead into a very stiff dough with warm water. Shape into lemon size balls. Heat a gas tandoor or oven and roast on low heat till the outer cover is brown and crusty. Break open the balls and pour some fresh ghee on the halves. Serve hot with dal and pickles.

Daal
Wash both dal together. Add 1 cup water and a pinch of turmeric and cook dal well. Remove from fire. Mix all the spice powders in ¹/₂ cup water to make thin paste. Put ghee in a pan and heat. Splutter cumin & coriander seeds. Add ginger and the paste of spice powders. Fry for a minute, then mix in the dal. Add remaining water, salt and stir well. Bring to a boil. Add lemon juice. Garnish with chopped coriander. Serve hot with baatis.

Method 2 :

Serves :6

Ingredients: 

For Baati

• Wheat flour - 5 cups
• Curd  - 2 tbsp
• Ghee - 1 cup
• Salt to taste

For Daal

• Rajma (red kidney beans) - 2 cups
• Urud (Black gram)  - 3/4 cup
• Onions - 3 no's
• Tomatoes - 2 no's
• Green chillies - 2no's
• Ghee   - 4 tbsp
• Cream - 2tbsp
• Garam masala - 2 tsp
• Red chilli powder - 2 tsp.
• Haldi (turmeric) powder -1 tsp
• Ginger- garlic paste - 1tbsp
• Coriander leaves chopped - 1 cup
•  Oil - 2 cups
• Salt to taste

Method of Preparation:

Baati:
Knead a soft dough with flour, ghee, curd, salt and just enough water. Roll into lemon-sized balls. Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Serve hot with daal. 

Daal
Soak rajma and Urud dal in water overnight. Chop onions and tomatoes finely. Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil and saute onions till golden brown. Add ginger-garlic paste and tomatoes. Add all the masalas, the cooked rajma and dal with required salt. Simmer till the gravy becomes thick. Pour over cream and ghee. Garnish the dal with coriander leaves and slit green chillies.