Dal Baati Recipe: How to Make The Authentic Rajasthani Style Dal Baati

Daal Baati is a traditional Rajasthani dish that is popular across India for its delicious taste. It consists of ghee-soaked Baati served with Panchame dal (mixed dal made of five types of pulses), garlic chutney, and Churma. The traditional way is to roast Baati directly on hot coals but it is difficult to make Baati at home using this method. However, this does not mean that you cannot enjoy Daal Baati at home. This recipe explains how to make Baati at home easily. You can use an oven or a tandoor, and if you don't have one,, you can also make Baati by frying it in oil. Made with wheat flour and fried in ghee/oil, Daal Baati is usually eaten with dinner during the winter season. It is also served on special occasions.

It is also made on religious occasions, marriage ceremonies, and birthday parties in Rajasthan. Daal Baati Churma is usually served at lunch or dinner time. The taste of more ghee makes it even more delicious. The cities of Bikaner, Jodhpur, Diyatra, Jaipur, Jaisalmer and Bundi are famous for this Rajasthani dish. Dal, Baati, Churma is a Rajasthani food which is known as the best specialty of Rajasthan. More spices are the specialty of Rajasthani food. So let's know about the method of making it and the ingredients used in it.

Ingredients:

●For Preparing Baati

2 cups wheat flour

1/2 cup semolina or rava

1/4 teaspoon salt

1/4 teaspoon ghee

1/4 teaspoon celery

Water for kneading dough

●For Preparing Dal

2 cups chana dal

3 teaspoons of moong dal

5 teaspoons masoor dal

2 tomatoes, finely chopped

2 onions, finely chopped

3 green chillies cut lengthwise from the middle

1/2 teaspoon garlic paste

1/2 teaspoon ginger paste

1/2 teaspoon red chilli powder

1/2 teaspoon turmeric powder

1/2 teaspoon garam masala

2 teaspoons mustard oil

3 cups of water

Salt to taste

●For tempering

2 teaspoons ghee

1 teaspoon cumin seeds

2 dry red chillies

3 garlic cloves, finely chopped

1 teaspoon asafoetida

2 teaspoons coriander leaves, finely chopped

1 cup water

The Authentic Rajasthani Dal Baati

Instructions:

There are two ways to make Rajasthani dal baati. Either you can make it by boiling it in water or you can also make it in idli/appe utensil. So let's know the method of making baati.

●Making baati by boiling it in water

1. To make dal baati recipe first of all take wheat flour, add semolina, salt, celery and ghee in it and mix it well. So that salt and ghee get mixed equally in the flour. After this, add some water as required in the flour and prepare a little hard dough from the flour of Puri. To make dal baati recipe (Daal Bati Recipe in Hindi), first of all we will take wheat flour in a ball

2. Apply ghee on the kneaded dough and keep it covered for 10 minutes. Now we will put one to one and a half liters of water in a pan or cooker and put it on medium flame with a lid to heat. Now we will take flour and mix it well once again and use masala.

3. And make medium-sized balls of dough. Now we will apply a little flour on both hands and make the dough round by rotating it between the palms. And by doing this you will prepare all the Baatis. And when the water starts boiling, put these Baatis in boiling water. And now boil these Baatis for 10 to 15 minutes.

4. When we put the Baatis in water, the Baatis settle down and after cooking, these Baatis come above the water. Now take out the Baatis from the water and keep them in a plate. If you people are not able to understand whether the Baatis are cooked or raw, then make a hole in it with a knife. If the knife comes out clean, then the Baatis are cooked. And if the batis get stuck in the knife, then boil them in water for 5 to 6 minutes more.

5. Then take out the batis from the water and keep them in a plate. Then after cooling, bake them in the oven till they turn brown. Dip the cooked batis in melting ghee and take them out. Or you can heat the batis by adding ghee in a pan and break the batis into pieces and fry them in hot ghee. And in this way, we will prepare all the batis and keep them in a plate. Now our bati is ready.

●Making Bati in Appe Pan

1. As per the method given above, knead the dough and make balls and while doing so prepare all the raw Bati. Now if you have an Appe pan, then place the Appe pan on the gas and heat it on low flame and apply ghee or oil on the Appe pan and heat it. You can also use a pressure cooker in this place, the process will remain the same. Put the Bati in the Appe pan heated with oil, cover it on low flame and cook for 10 to 15 minutes.

2. And after 15 minutes, remove the lid and cook for about 30 minutes by turning it from both sides. Or cook until the Bati becomes golden brown from all sides. And for soft Bati from inside, dip it in ghee.

●Making Rajasthani Dal

1. To make Rajasthani Dal Recipe, wash and clean all the pulses like moong, masoor and chana dal. And put moong, masoor, chana dal, turmeric and salt and 3 cups of water in a cooker, cover the cooker and put it on medium flame and cook till 3 to 4 whistles.

2. Apart from this, when our lentils are cooking, we will wash and chop the onions and tomatoes. And heat a pan on the gas. Then add 2 tablespoons of oil in the hot pan and heat the oil as well. Now add the onion in hot oil and fry it for 1 to 2 minutes.

3. And when the color of the onion becomes light pink, add ginger-garlic paste, green chili and red chili powder and fry well for 1 to 2 minutes. And cook the lentils till four whistles.

4. After the pressure of the cooker is over, open the lid of the cooker and add the roasted spices to the lentils, mix well, check the amount of water in the lentils, add one cup of water to it and cook it for another 10 minutes. And after 10 minutes add garam masala and mix well, boil and turn off the gas.

5. And add coriander leaves and grate it. Place a pan on the gas and heat it. And add 2 tablespoons of ghee in the hot pan, heat the ghee well, add cumin seeds and crackle and add asafoetida, garlic and red chili and fry the spices for 30 seconds. And pour this tempering over the dal.

6. Our Rajasthan Dal Recipe is ready. Now you can serve Dal Bati Churma with onion and green chili salad, pickle, curd in lunch or dinner. And now you guys enjoy The Authentic Rajasthani Style Dal Bati.

●Notes

- You can increase or decrease the spiciness in the dal according to your taste. And you can also make Panch Mel Dal (mixed dal made of five types of pulses) instead of Rajasthan Dal.

- If you are making Bati by boiling it in water, then after cooking, the Bati comes above the water. Then you take out the Bati from the water and keep it in a plate.

- Keep in mind that it is very important to add ghee while making Bati, otherwise the Bati becomes hard, other than this you can also cook Bati in oven, cooker or tandoor, it depends on you.

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