When RCI Rajasthan was announced, I had bookmarked few recipes. I found Dal Baati , part of an ordinary Rajasthan menu. Most of the Rajasthani recipes were new to me. Finally I tried Baati and Gatte ka Pulao. But since my personal life kept me busy, could not post it in time for the event. Even now, its the routine cooking going on in my kitchen. Meanwhile, the to-be-posted recipes will make it to the blog.
Whole wheat flour - 1 1/2 cup
besan - 1/2 cup
ghee - 3 tbspn
curd - 1/2 cup
baking powder - 1/2 tspn
ajwain (omam) - 1/2 tspn
salt to taste
Mix all the ingredients and knead into a soft dough using water.
Divide the dough into 8 equal portions and shape into balls.
Cover and keep for one hour.
I use my MIL's old handvo cooker for baking. I baked for nearly 30 mts. By that time, I could see cracks on top of the baatis. To have a look at the handvo cooker, visit here.
Panchmel Dal
Recipe source - Sanjeev Kapoor
As the name indicates, this recipe calls for 5 different dal. Needless to mention about the protien punch hidden in this recipe.
Bengal gram (chana dal) - 1/4 cup
Whole green gram (whole moong) - 1/4 cup
Split black gram (urad dal) -1/4 cup
red lentils (masoor dal) - 1/4 cup
turmeric powder - 1/2 tspn
salt to taste
ginger - 1 inch
green chillies - 2
oil - 3 tblspn
hing - a pinch
cumin seeds - 1/2 tspn
cloves - 5
red chillies - 2 (broken into two)
cumin powder - 1 tspn
coriander powder - 1 tspn
red chilli powder -1/2 tspn
tomatoes - 2 nos
garam masala - 1/2 tspn (I used Kitchen King masala)
Wash all the dal together. Pressure cook with enough water and turmeric.
Grind ginger and green chillies to a paste
Heat oil in a pan. Add hing, cumin seeds, cloves and red chillies. When cumin seeds change color,
add ginger-chilly paste and saute for few seconds.
add ginger-chilly paste and saute for few seconds.
Stir in cumin powder, coriander powder, red chilli powder.
Add the chopped tomatoes. Cook till oil separates.
Add cooked dal and additional water if needed.
Cook for ten minutes with occasional stirring. Take care the dal doesn't stick to the pan.
Add garam masala powder and remove from heat.
Serve hot with baati.
Baatis are usually broken into pieces and dropped in a bowl of dal and eaten.
lovely jayasree...I think you can still send it to padmaja as the round up is still not done ...this is too lovely to be missed in the round up!
ReplyDeleteThanks a lot Vally. How can I not act reading those encouraging words. Have mailed the post dtls to Padmaja.
ReplyDeleteHi Jayasree, I remember the taste of warm daal baati churma in Jaipur a long time ago. I made something else, though, for RCI.
ReplyDeleteNice Jayasree - never had it but gonna try it now...
ReplyDeleteGreat classic combo dish, good one Jaya. I will be cooking from you too this week!:)
ReplyDeleteNice to see your post. Hope everything's fine.
ReplyDeleteI have seen bhatis soaked in ghee to soften them up. Your version is definitely healthier.
This recipe is good,love dal baati..
ReplyDeleteGood to see your recipe again, Jayasree! The baatis look marvellous. Lovely recipe.
ReplyDeletevery nice recipe....i tried this once too...came out well!
ReplyDeleteLooks yummy, hope u r doing fine! Great recipe to share!
ReplyDeletenew dish to me!!!looks so delcious and yummy!!
ReplyDeletenice daal baati...and i think i shud also try making this once....
ReplyDeletehad sent bati for rci,..but mine was sattu filled one,..dont know whether u r aware of sattu or not,..ur panchmale dal looks tasty
ReplyDeletehad sent bati for rci,..but mine was sattu filled one,..dont know whether u r aware of sattu or not,..ur panchmale dal looks tasty
ReplyDeletethat is an authentic dish..too good
ReplyDeleteGood one! I make this once in a while, as I enjoy the batis with dollops of ghee :). Good recipe.
ReplyDeletesra, thanks. Since I am tasting it for first time, no comparisons can be made. But I liked my baatis. Have bookmarked churma too.
ReplyDeletearundathi, thanks. Do try it.
ashakka, thanks. Waiting to see my recipe at urs.
aparna, thanks. Sanjeev Kapoor's recipe asked for soaking them in ghee as u said. I ommitted that.
hetal,uma, cham,sangeeth,ranji thanks.
bhags, thanks. Do try it. You are sure to like it.
notyet100, thanks. Hv heard of saatu flour. Its a healthy flour combo isn't it. shall chk ur version too.
divya, thanks.
ssmom. thanks. Sanjeev kapoor's version says baatis to be soaked in ghee. I wanted to cut down the calories. Once in a while, ghee is allowable.
Panchamel dal and baati sounds delicious!
ReplyDelete