Daal Baati

This is a bookmarked recipe from US masala of Aipi. She has a lovely blog. When she posted this recipe I wanted to try this. It came out great. It was a very new dish to me. This is a Rajasthani dish. In the original recipe aipi uses many kinds of dhal. But I used what was available in  my kitchen. She also uses vegetables in dhal. As I didn’t have any veggies at that time, I simply prepared a plain version. Next time when I do this I will stick to the original version. I am sending this to Bookmarked recipes by Aipi and Priya Mithrawal. 

Ingredients:


For Daal:


Channa Dhal, Toor Dhal, Moong Dhal-3tbs each
Turmeric powder-1/2tsp
Ginger garlic paste- 2tsp
Onion-2
Tomato-2
Garam masala-1/4tsp
Coriander powder-1tsp
Red chilly powder-1tsp
Salt-to taste
Oil- 1tbs


For seasoning:


Ghee-2tbs
Cumin seeds-1tsp
Hing-1/4tsp
Curry leaves-6
Mustard and urad dhal-1tsp


For Baati:


Atta-2cups
Besan-1/2cup
Sooji-2tbs
Ghee-4tbs
Onion-1 finely chopped
Baking soda-1/2tsp
Green Chilly-1 finely chopped
Garlic-4 crushed
Curd-1/2 cup


Procedure:


1. Mix all ingredients for baati and add enough water to prepare a firm dough.
2. Make lemon sized balls and shape them little flat.
3. Arrange on a greased tray and bake it in a preheated oven(180C) for 30-35 minutes Or till the crust is golden brown.
4. Soak the dhals for 1 hour and pressure cook with turmeric powder till done.
5. Heat oil and add onion. Saute till golden brown. Add ginger garlic paste and saute till the raw smell is gone.6. Add tomatoes, red chilli powder, coriander powder, garam masala, salt and hing.
6. Add daal. Heat ghee and add the ingredients for seasoning. When splutters add it to daal.
7. Cut baati in the middle and apply ghee. Serve with yummy daal.


To view the original recipe click here. Thank You Aipi.