Dal Baati Recipe
Rajasthani cuisines are primarily vegetarian and offer a fabulous variety of mouth watering dishes. The use of spices in Rajasthani food is high in comparison to other Indian cuisines, most of the dishes having the richness of clarified butter (desi ghee). Spicy curries and delicious sweets are relished and savored by all.
Dal-baati-churma is a complete Rajasthan delicacy an important dish for religious feasts occasions, festivals, and wedding ceremonies …preparation of Daal Baati Churma in authenticated and traditional way enhance its flavor.
Red chili tadka, combination of various pulses Split gram (chana dal), Pigeon pea (arhar dal)spilt green gram (moong sabut), split black gram lentil (urad dal) and Whole green gram (moong sabut) full of spices. This lip- smacking Daal is served with hot with salted wheat bread balls. Traditionally baati are made up of semolina, gram flour and wheat flour with carom seeds, melted clarified butter (deshi ghee) and make hard dough by applying luke warm water. These balls are baked over firewood and can be baked in a gas tandoor or electric oven. Finally Baatis are dipped in pure (clarified butter) desi ghee…….and finally churma sweet side dish, eaten with daal-baati is loaded with clarified butter (gheeP and dry fruits like Cashew, Pistachio, Almonds or Raisins. Addition of jaggery or sugar makes the dish heavenly and completely irresistible.
Rajasthani Gatta Curry, Ker Sangri Ki Sabzi, Payaz Ki Kachori are other Rajasthani recipes that have been already uploaded on website.
How to make Daal Baati Recipe
Ingredients |
|
For Baatis |
|
| Wheat flour (aata) | 1 cup |
| Gram flour (besan) | ¼ cup |
| Semolina (suji) | ½ cup |
| Carom seeds (ajwain) | ½ tea spoon |
| Clarified butter (ghee) | 4 table spoons |
| Salt (namk) | To taste |
For Daal |
|
| Split gram (chana dal) | 1/3 cup |
| Pigeon pea (arhar dal) | 1/3 cup |
| split green gram (moong dal) | 1/3 cup |
| split black gram lentil (urad dal) | 1 table spoon |
| Whole green gram (moong sabut) | 1 table spoon |
| Onion (payaz), finely chopped | 4-5 table spoons |
| Tomato (tamater), finely chopped | 1 medium |
| Garlic (lahsan), crushed | 1 table spoon |
| Ginger (adrakh), crushed | 1 table spoon |
| Green chillies (hari mirch) | 2-3 |
| Red chilli (lal mirch) powder | 2 tea spoon |
| Turmeric (haldi) powder | ¼ tea spoon |
| Hot spices (garam masala) | ½ tea spoon |
| Cloves (laung ) | 3-4 |
| Brown cardamoms (badi elaichi) | 2 |
| Cinnamon (dalchini) | 1” piece |
| Bay leaves (tej patta) | 1 |
| Cumin seeds (Jeera) | 1 tea spoon |
| Asafoetida (hing) | a pinch |
| Dried mango (aamchoor) powder | 2 tea spoon |
| Clarified butter (ghee) | 3 table spoon |
| Salt (namak) | to taste |
| Coriander leaves (hara dhaniya) | 4-5 table spoon |
Method
For Baatis
- 1. Mix semolina, gram flour and wheat flour with carom seeds and salt.
- 2. Add melted clarified butter and make hard dough with the help of luke warm water. Keep this covered for 30 minutes.
- 3. After 30 minutes, knead it again for 5-7 minutes.
- 4. Divide the dough into 10 equal portions and shape each portion into an even sized round.
Cooking Process - Baatis can be cooked in two ways
A. Boiling process
- 1. Boil water in a broad vessel and drop the baatis in the boiling water. Cook for 15 to 20 minutes over a high flame.
- 2. When the baatis are done, drain and keep aside.
- 3. Heat a tandoor and grill the boiled baatis in it. Cook them on a medium flame for 20 to 25 minutes.(always maintain a medium heat for cooking of baati).
- 4. Arrange the baatis on a serving plate break each baati into two pieces and pour melted ghee on the baatis.
B. Tandoor method
- 1. Preheat your tandoor. Cook the baatis directly on medium to low heat.
- 2. Turn the sides of baatis in between so that it should cook from inside also.
- 3. Once done remove it from heat and dip it in melted clarified butter and serve.
For Dal
- 1. Clean and wash the dals and add brown cardamom, cloves and cinnamon along with 4 cups of water. Add salt and turmeric powder and cook dal in pressure cooker.
- 2. Take ginger, garlic and green chillies in a motor and pestle and crush them and keep aside. Heat clarified butter in a pan, add bay leaves, asafoetida and cumin seeds and stir it till cumin gets crackle.
- 3. Now add onion and crushed garlic- ginger and chillies.
- 4. Let it cook till onion gets golden colour and now add tomato and let it cook.
- 5. Now combine the chilli powder, turmeric powder, hot spices and mix well.
- 6. Add the cooked dal, dried mango powder and salt and simmer for 5 to 7 minutes.
- 7. Adjust the consistency of the dal before serving. Add coriander leaves and boil it for further 2 minutes.
- 8. Serve it in small bowls and add 1 table spoon of clarified butter in each bowl with baati and churma.
- Recipe Type : Rajasthan, Regional, Vegetarian
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