Daal Baati


BM # 31 Week 2 Day 3

Daal Batti is a perfect main course from Rajasthani Cuisine This is a dish which is a very traditional one and enjoyed in winters. The Baati 's are small round balls of wheat flour ,baked in charcoal and then immersed in clarified butter/ ghee. After they have absorbed the ghee they are removed and served with a daal. The combination is with Choorma, which is a sweet made from wheat flour. Lassan ki chutney or garlic chutney is kind of must.This completes the meal.I did not make the Choorma, as no one is very fond of sweets. I made a stuffed Baati along with daal and lassan ki chutney.I did not immerse all the baatis in ghee as the family is very health conscious, but at the same time does want to enjoy these dishes.


Daal
1 cup split green gram ( chilke wali moong daal )
1/2 cup Urad daal
1/2cup Bengal gram ( chane ki daal )
Wash and soak the deals for 20 minutes.
Boil with salt and turmeric powder.

Tempering
2 tbsp ghee / clarified butter
5 cloves , coarsely ground
5 green chillies, crushed
1 tsp cumin seed
Pinch asafoetida
1/2 tsp red chilly powder
Heat ghee .
Add cumin seed and asafoetida.
Add rest of the spices and temper the daal.
Drizzle some lemon juice.


Baati
4 cups coarsely milled wheat flour 
2 cups wheat flour
1 cup ghee
Salt to taste.
Mix the flours.
Add warm ghee.
Rub with hands.
Knead to a medium to hard dough.
The dough should be on the harder side, but not very hard too, it should be pliable.
Make round balls, flatten them a little .
Place the stuffing and remake the ball by sealing it.
While placing them to bake make sure to place the seal side down.
Bake in the oven turning in between a few times for even roasting.
Bake at 200 deg for 15 - 20 minutes, or till golden.
Remove and dip them in hot ghee for at least 10 - 15 minutes.




Stuffing
2 -4 boiled, peeled and mashed potatoes.
1/2 tsp black pepper powder
1/2 tsp dry mango powder
2-3 green chilly , crushed
Salt to taste.
Mix all spices with the boiled mashed potatoes.


Normally the baati's are made without the stuffing, but ever since I have had the stuffed ones, I make these only .This is a recipe which has been shared by my son's friend's mom.They are from Rajasthan and make one of the the best Daal Baati's .


The lassan ki chutney is available at all grocery stores , but this time I hand pounded the chutney.You could use your mixxie though. 






This post also goes to Weekend Cooking where Valli and Champa join me every Monday.

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