Dal Baati (Hindi: दाल बाटी), popular dish comprising dal (lentils) and baati (hard wheat rolls),from Hadoti region in Rajasthan and Malwa region in Madhya Pradesh in India.
This almost staple dish from the cuisine of Rajasthan in western India, is simple and nutritious. It is even served on special occasions! The Baati are traditionally roasted in an open coal fire but you can also cook them under a grill or in your oven. They are then eaten dipped in the thick, soup-like Dal. The Dal is traditionally made with a number of different types of lentils but you can use as many as you have at the moment. The Baatis can be made ahead of time. Just remember to keep them warm though.
1 cup chana dal
1 cup split moong dal
1 onion chopped
1 tomato chopped
4 green chillies chopped
5 curry leaves
4 dry red chillies
2 bay leaves
2 cinnamon stick
1 tbsp crushed garlic
1 tbsp red chilli powder
1 tsp garam masala
1 tsp cumin seeds
1 tsp hing
1 tsp turmeric
3 tbsp ghee
Salt as per taste
1 cup whole wheat flour
4 tbsp ghee
Water for kneading
Boil the chana dal and split green moong dal and keep it ready.
Heat ghee in a pan.
Add cumin seeds, bay leaves, cloves, cinnamon, garlic, dry red chillies green chillies and onions. Sautee till onions are translucent.
Now add tomatoes and all dry masalas. Let it cook for 15 mins.
Now add dal, salt and water. Let it cook for 15 mins. Garnish with coriander leaves.
In a bowl, add the flour, salt, ghee and water.
Just mix it well. Don’t knead it like chapatti flour.
Pre-heat the oven at 180 degrees.
Bake in the oven for 30 mins or until it appears brown
How to eat?
Take bati in a bowl, crush it in bite size pieces. Add ghee, mix it with dal and enjoy:)
Churma is a sweeter version of bati.
Once the batis are done, take a few and crush in a blender.
Heat ghee in a pan and add the crushed bati along with sugar and some pistachios. Mix it well till the churma gets soft.
Serve it warm.