Daal-Baati

Recipe Ingredients

		For Baati
2 cups	125g / 4.4oz	Wheat flour
1 tablespoon	15ml	Rawa - (semolina)
2 tablespoons	30ml	Ghee
		Salt to taste
		For Daal
1/2 cup	118ml	Green moong dal
1 tablespoon	15ml	Yellow channa dal
1 tablespoon	15ml	Ghee or oil
1/2 teaspoon	2.5ml	Garam masala
1 teaspoon	5ml	Red chilli powder
1/4 teaspoon	1.3ml	Haldi - (turmeric) powder
1/2 teaspoon	2.5ml	Dhania - (coriander seeds) powder
		Salt to taste
1/2		Lemon
1 tablespoon	15ml	Coriander chopped
1/2		Ginger grated
1/2 teaspoon	2.5ml	Cumin and mustard seeds
2 cups	474ml	Water

Recipe Instructions

For Baati:

Mix the flour, rawa, salt and ghee.

Knead very stiff dough with warm water.

Shape in ball the size of a ping pong ball.

Heat a gas tandoor or oven and roast on low heat till the outer cover is

brown and crusty.

Break open pour some fresh ghee on the halves.

Serve hot with channa moong dal and pickles.

For Daal:

Wash both dal together add 1 cup water and a pinch of turmeric.

Pressure cook dal. (Approx.4 whistles will cook the dal).

Cool the cooker. Remove dal.

Mix all the spice powders in 1/2 cup water to make thin paste.

Put ghee in a pan and heat.

Add the cumin & coriander seeds. Once they splutter add ginger.

Add the paste of spice powders. Fry for a minute, add the dal.

Add remaining water and stir well. Bring to a boil.

Add lemon juice. Check and add salt if required.

Garnish with chopped coriander.

Serve hot with hot steamed rice.

Making time for daal: 1/2 hour

Makes:4 servings

Shelf life: Best hot and fresh

Source:
"Classic Indian Vegetarian and Grain Cooking,"

Rating

Average rating:

8.3 (4 votes)

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