Rajasthani cuisine is one of the rare cuisines of India that has unique and never-ending platters. It is one of those cuisines in which the whole platter is complete with sweet, spicy as well as savoury dishes along with breads.
- Prep Time :20 Min
- Cook Time :1 Hour 10 Min
- 2 cup wheat flour / atta
- ¼ tsp salt
- ¼ tsp baking powder
- ¼ cup ghee
- water to knead
- 2 tbsp of ghee / clarified butter
- 3 tbsp powdered sugar
- 2 tbsp cashew & almond, chopped
- ¼ tsp cardamom powder
- ½ cup moong dal / green gram dal
- ¼ cup masoor dal / pink lentils
- ¼ cup chana dal / bengal gram dal, soaked 30 minutes
- 3 cup water
- 3 tsp ghee
- 1 tsp mustard
- 1 tsp cumin / jeera
- pinch hing / asafoetida
- 1 onion, finely chopped
- 1 tsp ginger garlic paste
- 1 green chilli, slit
- 1 to mato, finely chopped
- ¼ tsp turmeric
- ½ tsp kashmiri red chilli powder
- ¼ tsp garam masala
- 1 tsp salt
- 1 cup water
- 2 tbsp coriander, finely chopped
How to make Daal Baati
To prepare the baatis, take a glass bowl and add wheat flour with rawa, salt and ghee. Using your hands, knead a very stiff dough with warm water. Shape the dough in the size of a ping pong ball. Meanwhile, heat a gas tandoor and roast the dough balls on low heat for sometime. Make sure they are brown and crusty.
Then, break open from the top and pour some fresh ghee on the halves. Then to prepare the daal, wash all the dals together add 1 cup water and a pinch of turmeric. Pressure cook the dals till 2 whistles. Allow the cooker to cool and remove the dal.
Mix all the spice powders in 1/2 cup water to make thin paste. Put ghee in a pan over medium flame, add the cumin and coriander seeds. Once they splutter, add ginger. Then add the paste of spice powders and fry for a minute, add the cooked dal.
Then add the remaining water and stir well. Bring it to a boil. To get that extra zing, add lemon juice in it, check and add salt if required. Garnish with chopped coriander. Serve hot with freshly prepared baatis and serve it hot with daal.
Soak the almonds and pistachios in hot water for 15-20 minutes. Then peel the skin and slice them.
Grind the bati coarsely into the grinder and remove it to a bowl.
Add melted warm ghee and mix till everything is incorporated well.
Then add sugar, sliced nuts and cardamom powder and mix.
Remove it to a serving bowl, garnish with more nuts and serve.