Khama ghani & hello from Rajasthan. Today I bring Dal Baati, a somewhat staple diet of Rajasthan & Malwa region in Madhya Pradesh. Had made this weeks ago, but finally posting the recipe now!!
Gather the following for the dal:
* 3/4 cups tuvar dal (soaked overnight with a pinch of soda bicarb)
* 3 finely chopped onions
* 2 finely chopped tomatoes
* 2 tsp garam masala
* 2 tsp chili powder
* 1 tsp turmeric powder
* 1 tbsp ginger garlic paste
* 2 green chilies, slit lengthwise
* 2 tbsp cream
* 4 tbsp ghee (there goes my weight loss plan) :|
* 1 cup finely chopped coriander leaves
* Oil
* Salt to taste
You'll need the following for the baati:
* 5 cups aata
* 1 cup melted ghee
* 2 tbsp curd
* Salt to taste
Let's get started:
1. We'll take care of the dal first - pressure cook the tuvar dal till it becomes soft. Then, in a kadhai, heat 4 tbsp of oil, add the onions & fry them till they turn brown.
2. Then, add the ginger garlic paste & tomatoes and fry for a bit. Follow this by adding the garam masala, turmeric powder, tuvar dal & finally salt. Simmer this till all blend well, and ensure that the dal's consistency is thick.
3. Finally, pour the cream & garnish with green chilies & coriander leaves. But this you can do right before serving also :)
4. Now, for the baati - knead a dough with the aata, ghee, curd, salt & water. Key word - soft!
5. Then, make lemon-sized balls :| out of it. Cover & keep for an hour.
6. Here's the tricky part - see if you can get an angeethi; baatis taste best when roasted on coals. If not, you can use a microwave, too. That's what I did. Just place the baatis on a rotisserie grill till they begin to puff up & turn golden :)
7. Voila - DB done!! You can serve them with rice or pudina chutney or mango chutney or chaas or churma laddoo, whose recipe I posted a few months ago ;)
Tip to Eat: In typical Rajasthani fashion, people normally prick a hole with their thumbs in the middle of the baati, pour ghee into it, then dip the baati in the dal & finally sink their teeth in it :D
Gather the following for the dal:
* 3/4 cups tuvar dal (soaked overnight with a pinch of soda bicarb)
* 3 finely chopped onions
* 2 finely chopped tomatoes
* 2 tsp garam masala
* 2 tsp chili powder
* 1 tsp turmeric powder
* 1 tbsp ginger garlic paste
* 2 green chilies, slit lengthwise
* 2 tbsp cream
* 4 tbsp ghee (there goes my weight loss plan) :|
* 1 cup finely chopped coriander leaves
* Oil
* Salt to taste
You'll need the following for the baati:
* 5 cups aata
* 1 cup melted ghee
* 2 tbsp curd
* Salt to taste
Let's get started:
1. We'll take care of the dal first - pressure cook the tuvar dal till it becomes soft. Then, in a kadhai, heat 4 tbsp of oil, add the onions & fry them till they turn brown.
2. Then, add the ginger garlic paste & tomatoes and fry for a bit. Follow this by adding the garam masala, turmeric powder, tuvar dal & finally salt. Simmer this till all blend well, and ensure that the dal's consistency is thick.
3. Finally, pour the cream & garnish with green chilies & coriander leaves. But this you can do right before serving also :)
4. Now, for the baati - knead a dough with the aata, ghee, curd, salt & water. Key word - soft!
5. Then, make lemon-sized balls :| out of it. Cover & keep for an hour.
6. Here's the tricky part - see if you can get an angeethi; baatis taste best when roasted on coals. If not, you can use a microwave, too. That's what I did. Just place the baatis on a rotisserie grill till they begin to puff up & turn golden :)
7. Voila - DB done!! You can serve them with rice or pudina chutney or mango chutney or chaas or churma laddoo, whose recipe I posted a few months ago ;)
Tip to Eat: In typical Rajasthani fashion, people normally prick a hole with their thumbs in the middle of the baati, pour ghee into it, then dip the baati in the dal & finally sink their teeth in it :D
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