Dal Baati

I tried my hand at this Rajasthani recipe after having heard so much about it. I think I had tried it ata Rajasthani restaurant once very long ago and it was yummy. I wouldn't say it is very healthy if made the way traditional recipes suggest. My version is slightly healthier. I totally gave in to my dark side by making this healthy version and then topping it with ghee before devouring it. :D . It was delicious and nutritious and I can see how it can be a comfort food to Rajasthanis. Yummy dish and I will definitely make to again. I will repost with better pictures soon once I download from my camera.

Ingredients:

For Dal:

1. Toor dal - 1 cup
2. Chana dal - 1/3 cup
3. Yellow moong dal - 3/4 cup
4. Urad dal - 2 tbsps
5. Whole moong dal - 2 tbsps
6. Turmeric - 1 tsp
7. Green chilli paste - 1 tsp
8. Cloves - 3
9. Bay leaf - 1
   
10. Ghee 1 tsp
11. Jeera - 2 tsps
12. Dhania-jeera powder - 1 tsp
13. Red chillie powder - 1 tsp
14. Ginger paste - 1 tsp
15. Garam masala - 1/4th tsp
16. Hing - 1/2 tsp
    
17. Curry leaves - 5/6
18. Salt
19. Lemon - 1
20. Corriander - 1 cup chopped
    

For Bati:

1. Wheat flour - 1 cup
2. Besan - 1/2 cup
3. Yogurt - 1 cup
4. Salt - 1/2 tsp
   
5. Red chilli powder - 1/2 tsp
6. Ajwain - 1/2 tsp
7. Baking powder - 1/4 tsp
8. Vegetable oil - 1 tsp
   

Directions:

1. For the bati, mix the ingredients except oil and add enough water to make a soft consistency dough. Let the dough rest for an hour.
   
2. Roll into balls and flatten.
3. Place on baking sheet and bake at 350 for 15 mins.
4. Brush oil on top and broil a little till you see a slight brown color.
5. For the dal, pressure cook all the dals with a little turmeric and salt.
6. Heat ghee in the pan and add haldi, hing, jeera, cloves, bay leaf, chilli paste, ginger paste, red chilli powder, jeera-dhania powder, garam masala one by one and sautee until u can see a blended masala and smell all the aromas.
7. Add the cooked dal and salt to the paste and some water and bring to a boil.
8. To serve, pour the hot dal into a bowl, add the bakes bati whole or broken into two and garnish with lemon juice and corriander.