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Surati

Dal Baati

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Rajasthani Cuisine: Main Course

Dal Baati was wartime medal in time of Bappa Rawal, the founder of the Mewar kingdom. Originally this dish is from Mewar but dish became popular throughout Rajasthan, each local dynasty added its own twist to the combination just like people do in Gujarat and Maharashtra.

Dal Baati

Cooking Time: 20 Minutes

Pre-Preparation Time: 15 Minutes

Level Of Cooking: Medium

Serving: For 4 to 5 persons

Ingredients:

Split Gram (white) - 200gm
Split Green Gram - 100 Gm
Split Chickpeas - 50gm
Lemon - 1 Or 2
Garlic Cloves (for Chutney) : 10 - 12 Cloves
Ginger-chilly Paste: 1 Tablespoon
Chopped Coriander Leaves: 1 Tablespoon
Turmeric Powder: 1/2 Tablespoon Red-chilly Powder: 1.5 Tablespoon
Finely Chopped Green Garlic: 15-20 Gm
Cumin Seeds: 1 Tablespoon
Mustard Seeds: 1/2 Tablespoon
Asafoetida: 1/4 Teaspoon
Oil (to Tamper): 4 Tablespoon
Salt: As Per Taste
Cumin-coriander Powder: 2 Tablespoon
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How To Cook:

Click here for Baati Recipe

Click here for Makai(Corn) Baati Recipe

Step 1: Mix Split gram, split green gram and split chickpeas together and wash thoroughly. Soak them in water for 10-15 minutes.

Step 2: After 20 minutes, boil this mixture in a pressure cooker for atleast 4 whistles.

Step 3: Take this boiled mixture in a vessel and crush it to form a coarse paste.

Step 4: Add turmeric powder, red-chilly powder, ginger-ch...illy paste, coriander leaves, chopped green garlic, lemon juice, garlic chutney with red-chilly, cumin coriander powder and salt to the mixture and mix all the ingredients well.

Step 5: Heat oil in a vessel on a low flame for tampering. Add mustard seeds, cumin seeds and asafoetida to it. Add tampered oil to the mixture. 

Step 6: Heat the mixture on a medium flame for 15 minutes. Stir intermittently.

Note:  You can also add chopped green garlic for garnish.

Serving Procedure:
Crush bati rolls with your hand into small pieces. Pour hot dal over it before serving. You can also garnish it with coriander leaves. To make it more spicy you can add water to garlic chutney and pour it over the mixture. To reduce spiciness you can add water.


Kaywords: Dal Baati, Rajasthani Dal Baati Churma, Dal Bati

For Queen's Kitchen, Recipe by: Dr. Ranna Pandya, Ishita Pandya

For Queen's Kitchen
Recipe by: Dr. Ranna Pandya, Ishita Pandya

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