Dal Baati

The quintessential Rajasthani meal comprising baked wheat balls (baati) served with spiced lentil curry (dal) and a sweet crumbled wheat mixture (churma).

Dal Ingredients:

• Split yellow moong dal, 1 cup

• Split urad dal, 1/2 cup

• Toor dal, 1/2 cup

• Chana dal, 1/4 cup

• Turmeric powder, 1/2 teaspoon

• Red chili powder, 1 teaspoon

• Coriander powder, 1 teaspoon

• Cumin seeds, 1 teaspoon

• Mustard seeds, 1 teaspoon

• Asafoetida (hing), a pinch

• Bay leaf, 1

• Finely chopped ginger, 1 tablespoon

• Finely chopped garlic, 1 tablespoon

• Finely chopped green chilies, 2

• Ghee, 2 tablespoons

• Salt to taste

Baati Ingredients:

• Whole wheat flour, 2 cups

• Semolina (sooji/rava), 1/2 cup

• Baking powder, 1/2 teaspoon

• Salt to taste

• Ghee, 1/2 cup, melted

• Warm water, as needed

Churma Ingredients:

• Whole wheat flour, 2 cups

• Semolina (sooji/rava), 1/2 cup

• Ghee, 1/2 cup, melted

• Jaggery, 1 cup, grated

• Cardamom powder, 1 teaspoon

• Dry fruits (almonds, cashews, raisins), chopped, 1/2 cup

Instructions:

1. Prepare the daal

   • Wash and soak all four types of dal for 30 minutes.

   • Cook the soaked dals with turmeric and salt until soft.

   • In a separate pan, heat ghee and add cumin seeds, mustard seeds, asafoetida, bay leaf, ginger, garlic, and green chilies.

   • Add the cooked dal to the pan, along with red chili powder and coriander powder. Simmer for 15 minutes until flavors meld.

2. Prepare the baati

   • Mix whole wheat flour, semolina, baking powder, and salt in a bowl.

   • Add melted ghee and mix until crumbly. Gradually add warm water and knead to form a stiff dough.

   • Divide the dough into lemon-sized balls and shape them into round baatis.

   • Preheat an oven to 375°F (190°C). Bake the baatis on a baking tray for 25-30 minutes until golden brown. Alternatively, traditionally cook the baatis over an open flame.

   • Once cooked, dip the baatis in melted ghee and keep warm.

3. Prepare the churma

   • Mix wheat flour and semolina with melted ghee to form a stiff dough.

   • Divide into small balls and bake them until golden.

   • Crush the baked balls and blend them into a coarse powder.

   • Add jaggery, cardamom powder, and chopped dry fruits. Mix thoroughly.

Serving:

• Serve the baatis with the prepared dal.

• Pair with churma on the side, providing a balanced mix of flavors and textures.