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Home Dish Rajasthani Daal Baati

Rajasthani Daal Baati

Name: How to cook Rajasthani Daal Baati - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

Vaishali Suhas

Rajasthani Daal Baati

#boxweek6 #daalbati #cookpadindia #rajasthani Daal Baati is the signature dish of Rajasthani cuisine. Piping hot baked whole wheat dumplings( baati) served with spiced daal or lentils accompanied by ghee , onions, chillies, and crumble of jaggery and baked dumplings called Churma. The whole combination is heavenly delicious.

Ingredient

Food ration :

3 servings

Cooking time :

1 hour

Cloves

4

2 cups

Whole wheat flour

4 tablespoons

Melted ghee

as per taste

Salt

1 tsp

Ajwain

1/2 tsp

Baking powder

1/4 tsp

Baking soda

as required

Water to bind the dough

1 cup

Tuvar dal

1/2 cup

Chana dal

1/4 cup

Green moong dal

1/4 cup

Masoor dal

2 tablespoons

Urad dal

2 tsp

Cooking oil

2 tablespoons

Ghee

1,5 tsp

Mustard seeds

1.5 tsp

Cumin seeds

Cinnamon small piece

as required

Puree of 1 tomato

1 tsp

Saunf

1/2 tsp

Hing

Chopped onion

Red dried chillies

1 tsp

Ginger garlic paste

1 tsp

Turmeric powder

2 tsp

Chilli powder

1.5 tsp

Cumin powder

1.5 tsp

Corinader powder

1 pinch

Garam masala (add in the end)

as required

Water for cooking

as per taste

Chopped coriander to garnish

As required

Onion and tomato slices and green chillies to garnish

As required

Ghee and jaggery mixture NJas an accompaniment

Cooking instructions

* Step 1

First, take a deep bowl. Sieve all the dry ingredients. Add melted hot ghee, ajwain and add water slowly. Mix well to form a tight dough apply some ghee on top and cover with cloth. Kee aside for 2 hours.

* Step 2

To cook daal, wash and soak the daals for 1 hour. Then add double the quantity of water by measure. Also add 1 tsp oil, 1/2 tsp ginger garlic paste, 1/2 tsp turmeric and pressure cook for 4 whistles. Cool completely.

* Step 3

Then preheat the oven to 180 °c for 10 minutes. Make lemon sized balls from the dough and flatten on palm.

* Step 4

Then pinch edges and bring together to form a ball. Place all the balls on a greased baking plate. Brush with melted ghee.

* Step 5

Bake for 20 minutes. Then take out, brush with ghee. Turn upside down. Brush the top with ghee and bake again for 20 minutes.

* Step 6

Then keep in oven for 10 minutes and then remove. Brush with ghee. Keep warm.

* Step 7

To make daal: Heat a pan. Add 1 tablespoon ghee. Add mustard, cumin, hing, saunf, cloves, cinnamon, 2 red chillies and fry well. Add ginger garlic paste, onions and fry till they are translucent. Then add tomato puree and cook it well combined.

* Step 8

Then add all the spices, 2 tablespoons water and let the spices cook. Then mash the cooked daal well and add to the tadka. Mix well. Add salt and adjust the spices as per taste. Let it simmer for 5 to 10 minutes on low flame.

* Step 9

Then heat remaining 2 tablespoons ghee in tempering pan. Add 1 tsp cumin. Hing and 2 red chillies. When it crackels, add to daal and cover the pan. Cook for further 5 minutes and switch off flame. Lastly, add a spoonful of garam masala and mix. Pour in serving bowls and garnish with chopped coriander.