Rajasthani Dal Baati Recipe

Ingredients:

For Baati:

• 2 cups whole wheat flour 🌾
• 1/4 cup semolina (sooji) 🌾
• 1/4 cup ghee or clarified butter 🧈
• 1/2 teaspoon carom seeds (ajwain) 🌿
• Salt, to taste 🧂
• Water, as needed 💧

For Dal:

• 1 cup yellow lentils (moong dal or toor dal), washed and soaked for 30 minutes 🧆
• 1 onion, finely chopped 🧅
• 2 tomatoes, finely chopped 🍅
• 2 green chilies, slit lengthwise 🌶️
• 1 tablespoon ginger-garlic paste 🧄
• 1 teaspoon cumin seeds 🌿
• 1 teaspoon mustard seeds 🌿
• 1/2 teaspoon turmeric powder 🌿
• 1/2 teaspoon red chili powder 🌶️
• 1/2 teaspoon garam masala 🌿
• Salt, to taste 🧂
• Fresh coriander leaves, chopped, for garnishing 🌿
• Vegetable oil, for cooking 🌿

Instructions:

For Baati:

1. In a large mixing bowl, combine whole wheat flour, semolina, ghee, carom seeds, and salt.
2. Mix well and knead into a stiff dough using water as needed.
3. Cover the dough and let it rest for 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. Divide the dough into equal-sized portions and shape them into round balls.
6. Place the dough balls on a baking tray lined with parchment paper.
7. Bake the baatis in the preheated oven for 30-35 minutes or until they are golden brown and cooked through.
8. Once baked, remove the baatis from the oven and let them cool slightly.

For Dal:

1. In a pressure cooker, add the soaked lentils along with 3 cups of water, chopped tomatoes, slit green chilies, ginger-garlic paste, turmeric powder, and salt.
2. Pressure cook the lentils for about 4-5 whistles or until they are soft and well-cooked.
3. Once the pressure releases naturally, open the cooker and mash the lentils gently with the back of a spoon or a potato masher. Set aside.
4. In a separate pan, heat vegetable oil over medium heat.
5. Add cumin seeds and mustard seeds to the hot oil and let them splutter.
6. Add chopped onions to the pan and sauté until they turn golden brown.
7. Stir in red chili powder and garam masala. Sauté for another minute.
8. Pour this tempering mixture over the cooked lentils in the pressure cooker. Mix everything well.
9. Simmer the dal for a few minutes on low heat, allowing the flavors to meld together.
10. Garnish the dal with freshly chopped coriander leaves.

Serving:

1. Serve the hot and flavorful Rajasthani Dal Baati with a dollop of ghee, along with chopped onions and green chilies.
2. Enjoy the wholesome and delicious meal!

"Bon appétit!" Means Enjoy your food! 🍲🌿🥄