Dal Baati Recipe

Dal Baati Recipe

Dal Baati is a popular Rajasthani dish in India, consisting of two main components: Dal (lentil curry) and Baati (hard wheat rolls). It’s a delicious and wholesome meal. Here’s a basic recipe for making Dal Baati:

Ingredients for Baati:

For the Baati Dough:

• 2 cups whole wheat flour
• 1/2 cup semolina (sooji)
• 1/2 cup ghee (clarified butter)
• 1/2 teaspoon salt
• Water (as needed)

Also Read – Rajma Masala Recipe Restaurant Style

For the Baati Filling :

• 1/2 cup roasted gram flour (besan)
• 2 tablespoons ghee (clarified butter)
• 1/2 teaspoon red chili powder
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 teaspoon ajwain seeds (carom seeds)
• Salt to taste

Ingredients for Dal:

• 1 cup split yellow gram (tuvar dal or arhar dal)
• 1/4 cup split black gram (urad dal)
• 1/4 cup split Bengal gram (chana dal)
• 1/4 cup split red lentils (masoor dal)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon cumin seeds
• 2-3 dried red chilies
• 2-3 cloves of garlic, minced
• 1-inch piece of ginger, minced
• 1 large onion, finely chopped
• 2 large tomatoes, chopped
• 2-3 green chilies, slit
• Salt to taste
• 2-3 tablespoons ghee (clarified butter)
• Fresh coriander leaves for garnish

Also Read – Veg Manchurian

For Baati –

• Mix whole wheat flour, semolina, ghee and salt in a large bowl.
• Gradually add water and mix the mixture well. The dough should not be soft and should be hard. Cover it with a damp cloth and leave it for 30 minutes.
• Meanwhile, prepare the stuffing (if using) by mixing the roasted gram flour, ghee, red chilli powder, cumin seeds, celery and salt in a bowl.
• Preheat your oven to 350°F (180°C).
• Divide the dough into small pieces of equal size, then flatten each piece into a disc. If using filling, add some filling to the center of each disk and bring the edges together to seal.
• Place the batis with or without filling on the baking tray. Bake in the preheated oven for about 25 to 30 minutes or until golden brown.
• When the batis are ready, remove them from the oven and let them cool slightly.

For Dal –

• Soak all the pulses in water for about thirty minutes.
• Add three to four cups of water, turmeric powder, red chilli powder, coriander powder, salt and pulses in a pressure cooker.
• Pressure cook the dal until it becomes soft or for 3-4 whistles.
• Heat ghee in a separate pan. Then add dry red chilli, minced garlic, minced ginger, chopped onion and cumin. Fry until golden brown.
• Add green chillies and chopped tomatoes. Cook until tomatoes become soft and oil separates from the spices.
• Cook this tomato-onion masala on low flame for about a tenth of a minute. If necessary, change the consistency by adding water.
• Let the dal boil for a few more minutes, then add the garam masala.