Daal baati and onion chutney

Dal Baati, popular name for a preparation comprising daal and baati, is a very well-known dish of Rajasthan. This dish contain spice lentil soup with baked wheat flour bolls, crushed and adding onion chutney, ghee and daal to it taste heavenly.

Ingredients

  • For onion chutney:
  • Oil – 4 TBS
  • Onion – 2 midium
  • Garlic – 2 big cloves crushed
  • Red chili powder – 1 TBS
  • Salt – As per taste
  • For daal:
  • Oil – 2 TBS
  • Asafetida – Pinch
  • Cumin seeds – 1 TBS crushed
  • Dry red chilies – 2
  • Udad daal – Less than ¼ cup
  • Moong daal – 4 TBS
  • Turmeric powder – ¼ TSP (add it while boiling daal)
  • Garam masala – ¼ TSP
  • Coriander powder – ½ TSP
  • Red chili powder – 1 TBS
  • Ginger – 4 big cloves crushed
  • Water – 3 Cups for boiling daal in pressure cooker and add more if require
  • For baati:
  • Wheat flour – 2 cups
  • Warm water – 1 Cup
  • Salt – as per the taste
  • Baking soda – 1 pinch
  • Oil – 4 to 5 TBS

Method

  • For onion chutney:
  • Heat up pot and add oil to it.
  • Add onion and sort it for 2minutes
  • Add garlic and salt to it.
  • Off the stove and after 1minute add red chili powder.
  • Serve it hot.
  • For daal:
  • Boil both daals together adding water, salt and turmeric powder (Approx. 10min boiling) and let cooker cool down naturally.
  • Now add boiled daal into pot and let it simmer then add warm water to dilute it.
  • Add crushed garlic, add other dry spices dilute in to water and add it to pot.
  • Now for tadka add oil into small pan and add dry red chilies, crushed cumin seeds and asafetida to it.
  • Now add red chili powder and immediately add it to daal to prevent burn red chili powder.
  • Let it boil for 2 minutes and your daal is ready.
  • For baati:
  • Add salt, baking soda and oil to flour and mix well.
  • Add water slowly and knead the dough.
  • Make a small dumplings out of dough and place all of them into 400 degree preheated oven about 20 to 25 minutes.
  • Let it shift and roll in each 5minutes to cook evenly and serve hot with daal and onion chutney.

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