HOW TO MAKE RAJSTHANI DAAL BAATI

         HOW TO MAKE RAJSTHANI DAAL                                                       BAATI

 To make Rajasthani-style Dal Baati, you will need to prepare three components: Dal (lentil curry), Baati (baked wheat dumplings), and Churma (sweet crumbled bread). Here's a step-by-step guide to making this delicious Rajasthani dish:


                                                INGREADIENT



                                                                               For Dal:


1 cup tuvar dal (split pigeon peas)
1/4 cup chana dal (split Bengal gram)
1/4 cup moong dal (split green gram)
1 onion, finely chopped
2 tomatoes, finely chopped
2 green chilies, slit lengthwise
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
Salt to taste
2 tablespoons ghee (clarified butter)
Fresh coriander leaves for garnishing

                                                              For Baati:


2 cups whole wheat flour
1/2 cup semolina (sooji)
1/4 cup clarified butter (ghee)
1 teaspoon carom seeds (ajwain)
Salt to taste
Warm water for kneading
For Churma:
1 cup whole wheat flour
1/4 cup clarified butter (ghee)
1/4 cup powdered sugar
1/4 teaspoon cardamom powder
Warm water for kneading

                                               Instructions:


To prepare the Dal:


Wash all the dals (tuvar, chana, and moong) together and soak them in water for 30 minutes.

Drain the water and transfer the dals to a pressure cooker.

Add chopped onions, tomatoes, green chilies, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, salt, and 4 cups of water to the pressure cooker.

Pressure cook the dal for about 5-6 whistles or until the dals are soft and well cooked.

Once the pressure releases, open the cooker and mash the dal lightly using a whisk or spoon.

Heat ghee in a small pan and add cumin seeds. Let them splutter and pour this tempering over the dal.

Mix well and simmer the dal for 5-10 minutes. Adjust the consistency by adding water if needed.

Garnish with freshly chopped coriander leaves.

To make the Baati:


In a mixing bowl, combine whole wheat flour, semolina, ghee, carom seeds, and salt.

Gradually add warm water and knead the dough until it becomes smooth and firm.

Divide the dough into equal-sized portions and shape them into round balls.

Preheat the oven to 350°F (175°C).

Place the baati balls on a baking tray and bake for about 35-40 minutes or until they turn golden brown and crisp.

Remove the baatis from the oven and brush them with some ghee for added flavor.

Let them cool slightly before serving.

To prepare the Churma:


Take whole wheat flour in a bowl and add ghee to it. Mix well to form a crumbly texture.

Gradually add warm water and knead the dough until it forms a firm ball.

Divide the dough into small portions and shape them into small balls or discs.

Heat ghee in a deep pan or kadai and deep fry the churma balls until they turn golden brown and crisp.

Remove the fried churma balls from the pan and allow them to cool.

Crush the cooled churma balls using a mortar and pestle or grind them into a coarse powder.

Add powdered sugar and cardamom powder to the crushed churma and mix well.

To serve:


Place the baatis in a serving dish and drizzle some ghee over them.

Serve the hot dal in a separate bowl.

Garnish the dal with fresh coriander leaves.

Serve the churma alongside the baati and dal.

Enjoy the delicious Rajasthani-style Dal Baati with a side of churma for a complete and authentic meal!

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