A signature Rajasthani dish that is a combination of deep-fried dough balls (baati) and traditional-style spicy lentils (daal). True to the region’s culinary legacy, daal-baati is spicy, hence best served with spoonsful of ghee.
Ingredients
- Ingredients for Dal (Serves 2 People)
- 1 Cup Toor Dal (boiled)
- Garlic (finely chopped)
- Jeera
- Mustard Seeds
- Hing
- Turmeric Powder
- Red Chilli Powder
- Curry Leaves
- 1 Onion (chopped)
- 1 Tomato (chopped)
- 2 Tsp Dhana and Jeera Powder
- Salt to Taste
- Ingredients for Baati
- Coarse Wheat Flour
- Corn Flour
- Soya Bean Flour
- Salt to Taste
- Roasted Carrom Seeds
- Grind all these ingredients into A Coarse Flour
- All the different kinds of flour mentioned above must be roasted.
Preparation
Prep: 60 minutes
Cooking: 20 minutes
- Put boiling water in the ready baati flour and knead for 15 minutes.
- Make a nice firm dough. Roll out balls and then steam them.
- Once the baatis are steamed, deep fry in oil. The baatis are ready.
- In a pan, add oil and mustard seeds followed by hing, garlic, curry leaves and cumin seeds.
- Then add onions and stir fry until transparent. Thereafter add tomatoes, dhana jeera powder and turmeric powder. Sautee well.
- Once the tomatoes are cooked, add red chilli powder and then add the boiled dal. Mix everything well until you see oil coming to the sides. Then add water and boil.
- Season with salt and garnish with coriander. Serve Baati soaked in dal with pure ghee.
