Dal Baati is an authentic, popular and mouth-watering Rajasthani cuisine full of richness of desi ghee. It is a consists of  baati made out of wheat flour or multigrain flour and a mixture of 5 different types of lentils called as “Panchmel dal.” Panch means five and mel means mixture.If you visit Rajasthan, this recipe is a must try and it is available in all the authentic Rajashtani restaurants. This is also one of the recipes which we often find in any Rajasthani wedding functions. Though it is a little heavy on stomach because of good amount of desi ghee but it is ok to have it once for the love of food.😊

🍴 Time to Prep         30 minutes⏰Time to cook          1 hour 10 minutes🍛 Servings                2 people 👩 Author                   Ruchika🍲 Cuisine                  North Indian♨ Course                   Main Course

Ingredients:

For Dal:

• 1/4 cup Toor/arhar dal
• 1/4 cup chana dal (yellow gram dal)
• 1/4 cup black urad dal
• 1/4 cup yellow  moong dal (split)
• 1/4 cup green moong dal (split)
• 1 tablespoon cumin seeds (jeera)
• a pinch of asafoetida (hing)
• 2-3 garlic cloves (finely chopped)
• 2 green chillies (finely chopped)
• 2 dried red chillies
• Salt to taste
• 1 tablespoon kasoori methi (dried fenugreek leaves)
• 1/2 tablespoon turmeric 
• 1/2 tablespoon red chilli powder
• 2 tablespoons oil/ghee for tempering
• 4 cups of water

For tempering:

• 1 tablespoon ghee
• 1/4 tablespoon cumin seeds
• 1/4 tablespoon red chilli powder

For Baati:

• 2 cups whole wheat flour or multigrain flour (any grains of your choice)
• Salt to taste
• 1/4 cup semolina (sooji)
• 2 tablespoon oil
• 3-4 tablespoon desi ghee
• Water to knead the dough

Recipe:

For Dal:

1. Wash all the 5 dals thoroughly with running water and soak for 10 minutes.

2. Transfer the soaked dal in a pressure cooker, add 4 cups of water, salt & turmeric powder. Close the lid and pressure cook it for 5-6 whistles.

3. No heat oil/ghee in a kadhai/pan. Add hing & cumin seeds and let them crackle. Add garlic and chopped green chillies. Sauté for a minute then add kasoori methi & red chilli powder. Mix well.

4. Add this tempering to the cooked dal and mix well. Cook dal for 5 minutes with the lid open and turn of the heat.

5. Just before serving, add a tempering at the top for which heat 1 tablespoon of ghee add 1/4 tbsp cumin seeds, dried red chillies and 1/4 tbsp red chilli powder and directly to the cooked dal.

For Baati:

Take 2 cups of flour in a mixing bowl. Add 1/4 cup of semolina, salt & oil to it. Mix well so that flour can hold a shape while pressing with the palms.

2. Add water and knead a little hard dough. Keep aside for 5 minutes.

3. Now, take small portions of the dough and make small ball like shapes. Make 2 cross slits in the middle. It will make the ghee to go inside the baati making it moist and tasty.

4. Now, bake the baatis in an oven, a microwave or a gas tandoor. I cooked in the microwave and by using “convection” mode for the 1st ten minutes & “grill” mode for the next 15-20 minutes. Keep flipping the baati occasionally to avoid burning and getting hard. Once cooked, dip the baatis in the ghee and serve hot.

Check out the other main course recipes:

• Rajma Masala | Spicy kidney beans
• Paneer Makhani | Cottage cheese with butter
• Stuffed Karele | Stuffed bitter gourd
• Dal Baati