Ingredients
For Baati
2 cups wheat flour
1 tbsp. rawa (semolina)
2 tbsp. ghee
salt to taste
For Daal
1/2 cup green moong dal
1 tbsp. yellow channa dal
1 tbsp. ghee or oil
1/2 tsp. garam masala
1 tsp. red chilli powder
1/4 tsp.haldi (turmeric) powder
1/2 tsp. dhania (coriander seeds) powder
salt to taste
1/2 lemon
1 tbsp. coriander chopped
1/2" ginger grated
1/2 tsp. each cumin and mustard seeds
2 cups water
Method
For Baati
- Mix the flour, rawa, salt and
ghee.
- Knead very stiff dough with warm
water.
- Shape in ball the size of a ping
pong ball.
- Heat a gas tandoor or oven and
roast on low heat till the outer cover is brown and crusty.
- Break open pour some fresh ghee
on the halves.
- Serve hot with channa moong dal
and pickles.
For Daal
- Wash both dal together add 1 cup
water and a pinch of turmeric.
- Pressure cook dal. (Approx.4
whistles will cook the dal).
- Cool the cooker. Remove dal.
- Mix all the spice powders in 1/2
cup water to make thin paste.
- Put ghee in a pan and heat.
- Add the cumin & coriander
seeds. Once they splutter add ginger.
- Add the paste of spice powders.
Fry for a minute, add the dal.
- Add remaining water and stir
well. Bring to a boil.
- Add lemon juice. Check and add
salt if required.
- Garnish with chopped coriander.
- Serve hot with hot steamed rice.
Making time
for daal: 1/2 hour
Makes: 4 servings
Shelf life: Best hot and fresh
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