Daal Bati, a gem for all the soul warmers. It’s a delightful delicacy and an absolute earthy treat. This wholesome dish makes for a perfect lunch or dinner and is served piping hot with a dollop of ghee. Creating this dish is an expression of my love and craving for the cuisine of our country.
India-No country on earth has more diverse appetites and more ways to satisfy them. With its hundreds of ethnicity, natural bounty, and inventive cooks, this is definitely a food lover’s paradise.
Daal Bati, Rajasthan’s delicacy
There is a lot of incredible food in this desert region. This state has astonishing culinary depth despite its scarcity of resources. Well, Rajasthani’s are known to have an amazing zest for life with their rich traditions. “Eating together from a common thali is an old custom followed by families here. In Rajasthani..”jeemo sa” means “please eat”-an expression used by hosts to urge their guests to begin their meal. This cuisine is rich with eclectic flavors. Truly said food is the vehicle to understand any state from its depth.
Recipe of Daal Bati
Ingredients:
RECIPE OF BAATIS.
For making appx 16 batis
4 cups Whole wheat flour/atta
3-4 tbsp Desi ghee/clarified butter- (for moyen /to be kneaded into the dough)
1 cup for dipping the batis in
1/2 tsp Ajwain/carom seeds
1/2 tsp Jeera/cumin seeds-
1 cup Warm milk to knead the flour (may need more or less )
Salt as per taste
RECIPE OF DAAL-TO BE BOILED IN THE PRESSURE COOKER
1/2 cup Dhuli yellow moong daal/split and husked green gram
1/4 cup Dhuli urad daal/split and husked black gram-
1/4 cup Dhuli chana daal/split chickpea or Bengal gram
1/2 tsp Turmeric powder
2 cups Water
salt as per taste
FOR THE CHAAUNK/BAGHHAR/TEMPERING
1 tbsp Ghee/clarified butter
1/2 tsp Cumin/jeera
1/2 tsp Asafetida/ hing
1 tsp Ginger, grated
1 tsp Green chili, chopped
1/2 Red chili powder/lal mirch
1 tbsp Fresh coriander, chopped
1 tsp lemon juice
Method:
HOW TO MAKE BAATIS:
1. Add the salt, carom seeds, and cumin seeds to the flour and mix. Add the 6 Tbsp of ghee and mix well.
2. Hold a fistful of the flour. If the fistful holds, there is enough ghee, if not add a little more. Traditionally referred to as ‘mutthi bhar moyen’.
3. Knead into a firm dough with the warm milk using as much milk as required to get a medium-firm dough. Keep covered for 30 minutes.
4. Divide into 16 balls and shape into batis making an indentation in the center of each.
5. Grease a baking tray with ghee and place the batis.
6. Bake in a pre-heated oven at 180C for 30 minutes till they turn golden brown.
7. Remove and give each a punch to crack the bati, this ensures that the ghee enters the bati. Melt one cup of ghee.
8. Going by tradition, the batis is meant to be kept dipped in ghee but I just give them a ceremonial dip and remove.
HOW TO MAKE DAL
1. Soak the daals for 30 minutes.
2. The small yellow lentils are dhuli moong/ split and husked green gram.
3. The large yellow lentils are dhuli chana/split Bengal gram and The white lentils are dhuli urad/split and husked black gram (also used to make vada).
4. Pressure cook with the salt and turmeric till tender.
5. For the tempering, heat the ghee and add the hing and jeera. Add the ginger and chili and stir for half a minute. Take off the heat and add the red chili powder immediately.
6. Stir and add to the cooked dal. Add the lemon juice and mix well.
Top with the chopped coriander and serve hot!
HOW TO SERVE
Dip the hot batis in ghee and serve it with hot dal. You can garnish Dal Bati with chopped onions and coriander and serve it with Churma.
Recipe of Daal Bati
Ingredients
RECIPE OF BAATIS.
- For making appx 16 batis
- 4 cups Whole wheat flour/atta
- 3-4 tbsp Desi ghee/clarified butter- for moyen /to be kneaded into the dough
- 1 cup for dipping the batis in
- ½ tsp Ajwain/carom seeds
- ½ tsp Jeera/cumin seeds-
- 1 cup Warm milk to knead the flour may need more or less
- Salt as per taste
RECIPE OF DAAL-TO BE BOILED IN THE PRESSURE COOKER
- ½ cup Dhuli yellow moong daal/split and husked green gram
- ¼ cup Dhuli urad daal/split and husked black gram-
- ¼ cup Dhuli chana daal/split chickpea or Bengal gram
- ½ tsp Turmeric powder
- 2 cups Water
- salt as per taste
FOR THE CHAAUNK/BAGHHAR/TEMPERING
- 1 tbsp Ghee/clarified butter
- ½ tsp Cumin/jeera
- ½ tsp Asafetida/ hing-
- 1 tsp Ginger grated
- 1 tsp Green chili chopped
- ½ Red chili powder/lal mirch-
- 1 tbsp Fresh coriander chopped
- 1 tsp lemon juice
Instructions
HOW TO MAKE BAATIS:
- Add the salt, carom seeds, and cumin seeds to the flour and mix. Add the 6 Tbsp of ghee and mix well.
- Hold a fistful of the flour. If the fistful holds, there is enough ghee, if not add a little more. Traditionally referred to as ‘mutthi bhar moyen’.
- Knead into a firm dough with the warm milk using as much milk as required to get a medium-firm dough.Keep covered for 30 minutes.
- Divide into 16 balls and shape into batis making an indentation in the center of each.
- Grease a baking tray with ghee and place the batis.
- Bake in a pre-heated oven at 180C for 30 minutes till they turn golden brown.
- Remove and give each a punch to crack the bati, this ensures that the ghee enters the bati. Melt one cup of ghee.
- Going by tradition, the batis is meant to be kept dipped in ghee but I just give them a ceremonial dip and remove.
HOW TO MAKE DAL
- Soak the daals for 30 minutes.
- The small yellow lentils are dhuli moong/ split and husked green gram.
- The large yellow lentils are dhuli chana/split Bengal gram and The white lentils are dhuli urad/split and husked black gram (also used to make vada).
- Pressure cook with the salt and turmeric till tender.
- For the tempering, heat the ghee and add the hing and jeera. Add the ginger and chili and stir for half a minute. Take off the heat and add the red chili powder immediately.
- Stir and add to the cooked dal. Add the lemon juice and mix well.
- Top with the chopped coriander and serve hot!
HOW TO SERVE
- Dip the hot batis in ghee and serve it with hot dal. You can garnish Dal Bati with chopped onions and coriander and serve it with Churma.
