Dal Baati

Dal Baati was one among the many to try from my to-do list, also recently SNC had a challenge that focused  mainly on Rajasthani meal but with all my technical "neck" problems, I's not able to compete AGAIN..But I've made myself clear to try this traditional dish when I'm little better. Today I's feeling way too hungry, definitely not in the mood to slave for a long time in the kitchen. Finally I've got a reason to make dal baati and yes, it was so easy to make, I tell you, at the max u'll need 30 to 40 minutes to finish this dish. I have not soaked my dal as well. So, just went ahead with the preparation by keeping the dals for extra 2 whistles and it was perfect. 




   

As usual I looked upon Tarla ji's recipe and made the baati in the oven, have applied ghee liberally after the baking, it was indeed a successful one. Guys, don't mind , am definitely not in the mood to type down the recipe as I'm feeling more drowsy after having a plate of dal bhaati..feeling heavy as well, so am just gonna give the content from the source..see u soon guys. Happy weekend






For the panchmel dal:

Ingredients:


  • 2 tbsp chana dal (split Bengal gram)
  • 2 tbsp Thuvar dal
  • 2 tbsp moong dal (split green gram)
  • 1/2 tbsp urad dal (split black lentils)
  • 1/2 tbsp whole moong (whole green gram)
  • 1 tsp chilli powder
  • 1/8  tsp turmeric powder (haldi)
  • 1/2  tsp coriander (dhania) powder
  • 1/4  tsp garam masala1/2 tsp dried mango powder (amchur)
  • 1 tsp tamarind (imli) pulp
  • salt to taste

 For seasoning:
  • 1 - 2 cloves (laung / lavang)
  • 1 bay leaf (tejpatta)
  • 1 tsp cumin seeds (jeera)
  • 1/2  green chillies, slit
  • a pinch of asafoetida (hing)
  • 1 1/2  tbsp ghee

Instructions:

For the panchmel dal:
  • Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked.
  • In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside.
  • Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saut for 1 to 2 minutes.
  • Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.








For the baati's (for 10 baatis)

Ingredients:


  • 1 cup whole wheat flour 
  • 1/2 cup semolina (rava)
  • 2 tbsp besan (Bengal gram flour)
  • 4tbsp milk
  • 2 tbsp melted ghee + 1 tbsp to brush the baati's
  • salt to taste

Instructions:
  • Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes.
  • Preheat the oven to 200 deg C.
  • Divide the dough into 10 equal portions and shape each portion into an even sized round. Flatten the rounds lightly using your thumb to make an indentation in the center of the baati.
  • Place the baati on a baking sheet and bake for 10 to 15 minutes flipping once and brushing slightly with ghee.
  • When the baati's are done, brush them liberally with melted ghee and rest them for a couple of minutes.
  • Arrange the baati's on a serving plate, break each baati into two pieces and pour melted ghee on the baati's. 









To serve:

  •     Pour hot panchmel dal over the baatis.
  •     Serve hot with churma. 




Printable version:

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How To Make Dal Baati Prep Time : 10 mins | Cooking Time : 30 mins | Serves : 3 | Cuisine : Indian Author : Shanavi | Copyright : www.kitchensecretsandsnippets.com

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PRINT THIS RECIPE


For the panchmel dal:

Ingredients:


  • 2 tbsp chana dal (split Bengal gram)
  • 2 tbsp Thuvar dal
  • 2 tbsp moong dal (split green gram)
  • 1/2 tbsp urad dal (split black lentils)
  • 1/2 tbsp whole moong (whole green gram)
  • 1 tsp chilli powder
  • 1/8  tsp turmeric powder (haldi)
  • 1/2  tsp coriander (dhania) powder
  • 1/4  tsp garam masala1/2 tsp dried mango powder (amchur)
  • 1 tsp tamarind (imli) pulp
  • salt to taste

 For seasoning:
  • 1 - 2 cloves (laung / lavang)
  • 1 bay leaf (tejpatta)
  • 1 tsp cumin seeds (jeera)
  • 1/2  green chillies, slit
  • a pinch of asafoetida (hing)
  • 1 1/2  tbsp ghee

Instructions:

For the panchmel dal:
  • Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked.
  • In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside.
  • Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saut for 1 to 2 minutes.
  • Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.

For the baati's (for 10 baatis)


Ingredients:
  • 1 cup whole wheat flour 
  • 1/2 cup semolina (rava)
  • 2 tbsp besan (Bengal gram flour)
  • 4tbsp milk
  • 2 tbsp melted ghee + 1 tbsp to brush the baati's
  • salt to taste

Instructions:
  • Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes.
  • Preheat the oven to 200 deg C.
  • Divide the dough into 10 equal portions and shape each portion into an even sized round. Flatten the rounds lightly using your thumb to make an indentation in the center of the baati.
  • Place the baati on a baking sheet and bake for 10 to 15 minutes flipping once and brushing slightly with ghee.
  • When the baati's are done, brush them liberally with melted ghee and rest them for a couple of minutes.
  • Arrange the baati's on a serving plate, break each baati into two pieces and pour melted ghee on the baati's. 
To serve:

  •     Pour hot panchmel dal over the baatis.
  •     Serve hot with churma.




Cheers,
Shanavi

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