Dal Baati

Why not try out this lip-smacking Dal Bati for your next weekend brunch? This authentic recipe from Rajasthan is so delicious, you'll want to keep going back for more. And who knows, it might even inspire you to take a trip to the region!

serves 4

Ingredients

the Baati

• 3 cups atta [whole wheat flour]

• 3 tsp salt

• ½ tbsp ajwain [carom seeds]

• ½ tsp baking soda

• ½ tsp turmeric

• ¼ cup ghee [clarified butter]

• lukewarm water

• Ghee to dunk the baatis in

the Dal

• into the pressure cooker

  • 1 cup split moong dal [split green gram] washed

  • ¼ cup toor dal [split yellow pigeon pea lentils] washed

  • ¼ cup chana dal [split bengal gram] washed

  • ½ tsp red chili powder

  • ½ tsp coriander powder

  • ¼ tsp turmeric powder

  • ½ tsp cumin seeds

  • 1 tsp salt

  • ¼ baking soda

  • 4 cups water

  • 1 tsp oil

• 1 tbsp oil

• 1 tbsp ghee

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• ¼ tsp asafetida

• 5 red dry chilies

• 4 garlic cloves, minced

• ½ inch ginger root, minced

• 10 curry leaves

• 4 green Thai chilies, split lengthwise

• 1 medium onion, diced.

• 1 tsp red chili powder

• ½ tsp turmeric

• 1 tsp coriander powder

• ½ tsp garam masala

• 1 tsp salt

Directions

This recipe will require you to go back and forth between two separate items, as dal is a soup, and baati is the bread that goes with it.

Ideally, by the time the dal is cooking in the cooker, I will make the baati. Once the baati is in the oven, I will return and finish making the dal.

the Dal

1. Wash and place the moong, toor, and chana dal into a pressure cooker or InstantPot

2. Add in 4 cups of water, a tsp of oil, chili powder, coriander powder, turmeric, cumin seeds, salt, and baking soda.

3. Cook the dal for 4 whistles in a pressure cooker, or select the beans option in an InstantPot.

4. In a pan over medium-high heat, heat the ghee and oil. Add in the mustard and cumin seeds.

5. Add the asafetida and red chilies once the mustard seeds begin to pop. Cook for 30 seconds

6. Stir in the garlic, ginger, curry leaves, split green chilies, and sauté for 1-2 minutes.

7. Add the onions and sauté till they begin to get translucent.

8. Mix in the red chili powder, turmeric, coriander powder, garam masala, and salt.

9. Add in a cup of water and cook till the oil begins to release from the sides.

10. Stir in the cooked dal, and simmer on low for 10-15 minutes, adding water [as needed] to maintain a stew consistency.

11. Taste for salt and set aside

the Baati

1. preheat the oven to 425F

2. Combine the flour, salt, ajwain, baking soda, and turmeric in a mixing bowl.

3. Knead in the ghee for 2-3 minutes- it should have a wet sand consistency. Add in ghee as necessary to achieve this.

4. Sprinkle in water and knead to form a semi-tight dough [it is okay to have small cracks]

5. grease with ghee and set aside for 15 minutes.

6. roll the dough into balls the size of a lime, flatten them ever so slightly, and place them onto a baking tray. remember, it is okay to have small cracks.

7. Bake for 10 minutes, until the bottom is golden brown. Flip them over, and bake for another 15 minutes, till golden brown.

8. Dunk the baati in ghee, and set aside.

TO SERVE:

way 1:

serve the dal with the batis similar to how you would serve chapati and sabzi. garnish the dal with cilantro, and serve with a side of lemon and onions.

way 2:

Serve it like chaat. Crush the baatis, drizzle ghee, and top with dal. Sprinkle diced onions, chopped cilantro, and lemon juice.