Traditional Rajasthani Dal-Baati

Ingredients-For Baati

• Nature Fresh Sharbati Atta- 4 Bowl
• Suji (Rava)- 1/2 bowl
• Salt-1/2 tsp
• Soda-1/2 tsp
• Cumin ( Jeera) -1 tsp
• Ghee( liquid) - 1/2 Bowl
• Ghee to dip baati ( liquid) - 1 big bowl
• Water

Ingredients-For dal

• Arhar/ Toor Daal (Yellow Pulses)- 1/2 cup
• Garlic Paste- 1tsp
• Fine chopped green chilli-2
• Haldi (Turmeric)-1/2 tsp
• Leonardo Just Lite olive oil- 1 tbsp
• Rai-Jeera (mustard and Cumin)- 1 tsp
• Hing (Asafoetida)- 2 pinch
• Red Chilli Powder- 1 tsp
• Coriander for garnishing
• Salt as per taste
• Water

Method

Baati

• Mix Nature Fresh Sharbati Flour, Suji, Salt, Soda & Cumin well together.
• Add 1tbsp Ghee in that and slowly mix it well for about 5 minutes.
• Pour water (as required)in the mixture and mash it to make dough.
• Leave the dough for about 30 minutes and then make the tennis ball sized round balls of the dough.
• Preheat the gas oven for 5 minutes and place the balls on the grid of the oven.
• Cover the oven and keep checking the balls and flip the sides to bake it well from all sides.
• Once the balls are of golden brown in color and baked well, take out the Baatis from oven.
• Press the Baati from couple of sides to create cracks into it and then deep the Baati into bowl of Ghee for few seconds (so that Ghee is immersed inside) and take out to serve.

Daal

• Boil the toor dal with 1/2 tsp turmeric and salt.
• Heat the Olive Oil in frying pan and then add the seasoning rai-jeera in hot oil.
• Add chopped green chilli, garlic paste and hing.
• Add red chilli powder & boiled dal and cook (add water as needed).
• Once dal is cooked, spread coriander over it for garnishing and aroma.
• Serve it hot with green chutney, Jeera aloo, Pickle and salad.