Lentils with Wheat Rolls (Dal Baati) November 19 2013


I am not sure if because of MahaShivratri (a big Indian festival devoted to Lord Shiva), follow link to learn more about the festival:

Daal Baati is a very traditional recipe from the state of Rajasthan. Daal is a thick lentil preparation and Baati is a wheat dough that is simply baked over charcoal pieces. Usually the Baati is dipped in ghee and then daal is poured over it. Of course, with a drizzle of ghee again.

Some people boil Baati in water and then bake it, if you do that, then add turmeric powder to the dough and your baati will be yellow in color. If you do not want to boil your Baati, then turmeric is not necessary. Some add baking powder so that Baati can fluff up, but I tend to avoid that.

There are 2 steps to make this dish.

TO MAKE BAATI:

2 cups 100% Whole Wheat White Flour
2 tablespoons ghee
1 teaspoon salt
1 tablespoon carom seeds
Water to knead a semi-soft dough

In a mixing bowl, mix ingredients and knead a semi-soft dough and prepare small balls (the size of a table tennis ball) and set aside. Use 1/4 cup of warm water each time to knead dough, starting with half cup for the first round.
Pre-heat oven at 350 F and bake baatis for 45 minutes on a greased cookie sheet.

TO MAKE DAAL:

Ingredients

1/2 cup Chana Daal (Split Yellow Bengal Gram)
1/2 cup Green Split Mung Daal (Green Split Green Mung Lentils, with the skin on)
1 teaspoon turmeric powder
1 tablespoon cumin seeds
1 cinnamon stick, broken into two pieces
4-5 cloves
2 tablespoons ghee
1 tablespoon paprika powder
1/2 teaspoon cayenne powder
1/4 teaspoon hing
2 dried red chillies
1 tablespoon minced garlic
1/2 cup chopped tomato OPTIONAL
Salt to taste
1/4 cup chopped cilantro, for garnish


Instructions

Add turmeric powder to lentils.
Pressure cook lentils in a pressure cooker, 3 whistles or until lentils are cooked, with 3 cups water. If you do not have a pressure cooker, then boil 5 cups of water and add lentils and cook for almost 45 minutes, stirring every 10 minutes. Cover partially.
Set aside.
Prepare the tadka (seasoning) now:
Heat ghee in a small fry pan on medium heat. Add whole spices and saute for a minute.
Add garlic along with dry red chillies and hing and saute for 3-4 minutes.
Add tomatoes, paprika, cayenne and 1 teaspoon salt and cook for 4-5 minutes or until tomatoes have pulped down.
Add seasoning to the lentils and cook for 10 minutes. Stir every other minute. Garnish with cilantro.

To serve:

Place one baati in a soup bowl, drizzle 1 teaspoon of ghee and pour 1/2 cup of lentils on top of eat. Serve.