Daal Baati Recipe

Rajasthani cuisine is one of the rare cuisines of India that has unique and endless dishes. It is one of those kitchens in which the whole source is completed with sweet, spicy and tasty dishes along with slices of bread. Due to the scarcity of water and extreme weather conditions, Rajasthani cuisine dishes are prepared with unique cooking methods. This has led to different eating habits of the people of Rajasthan and shown in their food. You just have to name it and they have it, and all their dishes are such that you can store them for a couple of days and they will taste fresh. It is the land of Maharajas, which has been known for its appetite and taste buds. For lovers of food, the land of Rajputs is a blessing and the lovers of spices will want to try the dishes of Rajasthani without worrying about the spicy. Your taste buds will experience culinary delights that you may not have had until now. One of those dishes is the Daal Baati, which is served ideally with churma (made of chapatis crumbled and submerged in ghee and jaggery). This dish is a specialty of Rajasthani cuisine and is something without which the taste of Rajasthani dishes will feel incomplete. This is one of the easy steps to make Daal Baati, which consists of crispy baatis made from wheat flour, sooji or semolina, salt, and ghee. These baatis are cooked in tandoor, which gives them a smoky flavor when submerged in the dal. This dal is also a very special dish and is prepared with 3-4 types of lentils. This dal has a tadka of several authentic Rajasthani spices that gives it a unique flavor. When preparing this recipe for the main dish, it is suggested that you use a generous amount of ghee while making the baatis, since that way you will only get the true flavor of this dish. You can serve this dish on any occasion and you will only earn your compliments. Try this easy recipe and enjoy with your loved ones!

Ingredients of Daal Baati

  • 1/4 cup green moong dal
  • 1/2 tablespoon ghee
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon coriander powder
  • 2 pinches salt
  • 1/4 inch ginger
  • 1/4 teaspoon mustard seeds
  • 1/4 cup toor daal
  • 1/4 teaspoon cumin seeds
  • 1 tablespoon urad dal
  • 2 Cup of water
  • 1/2 tablespoon coriander leaves
  • 1/2 tablespoon lemon juice

    How to make Daal Baati

    Step 1:  To prepare the baatis, take a glass bowl and add wheat flour with rawa, salt, and ghee. With your hands, knead a very hard dough with warm water. Form the mass into the size of a ping pong ball. Meanwhile, heat a gas tandoor and grab the dumplings over low heat for some time. Make sure they are brown and crispy.

    Step 2:  Then, break open from above and pour some fresh ghee into the halves. Then, to prepare the daal, wash all the dals together, add 1 cup of water and a pinch of turmeric. Snack the dals up to 2 whistles. Let the pot cool down and remove the dal.

    Step 3: Mix all the spice powder in 1/2 cup of water to make a fine paste. Place the ghee in a skillet over medium heat, add cumin and coriander seeds. Once they babble, add the ginger. Then add the paste of the spice powder and fry for a minute, add the cooked dal.

    Step 4: Then add the remaining water and stir well. Bring to a boil. To get that extra touch, add lemon juice, check and add salt if necessary. Garnish with chopped cilantro. Serve hot with fresh baatis and serve hot with daal.

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