Today let our dreams travel towards western India and learn to make one of the most famous dish from this region, Dal Baati is a signature dish from Rajasthan. Dal is made using various different lentils, however typical tradition is to mix five different kind of dal to prepare this dish, it is served with balls called Baati made with wheat and hardened. It is served with hot desi ghee and the taste just cannot be explained in words. Let’s see the recipe for Dal Baati and enjoy it any day with your friends or family.
All you need is (serves 4)
For Dal
Dal – 2 1/2 cup (I used equal mix of Yellow Toor, Black Urad, Green Moong, Pink Masoor and Yellow Chana)
Salt to taste
Turmeric powder – 1 tsp
For Tadka
Desi Ghee – 1 tbsp
Heeng – 1 tsp
Garlic – 4/5 cloves (cut in small pieces)
Green Chili – 1 (cut in small pieces)
Whole dry red chili – 3 to 4
Fresh dhania leaves for garnishing
For Baati
Wheat aata – 2 cup
Ajwain seeds – 1 tsp
Salt to taste
Desi ghee – 1 cup
Dal Baati Recipe
For Dal
Mix dal with slightly more than double quantity of water in a pressure cooker.
Add salt and turmeric powder.
Cook under pressure for 1 whistle and lower the heat.
Cook for another 2 whistle and let it cool.
For Tadka
Heat desi ghee in a tadka pan.
Add garlic and fry until garlic starts to turn golden brown.
Add dry red chili, green chili and fry until garlic is fully golden brown.
Add heeng and when it starts to splatter, add the tadka to the dal.
Garnish with fresh dhania leaves.
For Baati
Mix wheat aata with salt, 1/2 cup ghee and ajwain seeds and knead into a tight dough (Use water as needed). Keep aside for about an hour.
Make lemon size balls from the dough.
Pre heat the oven to 200 C.
Bake the wheat balls until light golden brown into Baati.
Heat rest of ghee in a pan and dip the Baati in ghee.
Serve Dal Baati.
