Dal Baati is a traditional Rajasthani dish made out of staple pantry ingredients. My mind was all set on making some dhaba style dal aka lentil curry and baked baati . Only problem was I had a huge bag of broccoli bought from Safeway and I had no clue what to do with it. That's it I thought. Why not mix the dough for baatis with minced broccoli and green chillis and bake them all up. A trial run turned out to be so good. So here goes the recipe without boring you further !!
INGREDIENTS
Baati:
2 cups Wheat Flour
1/4 tsp Baking Soda
1/4 tsp Salt
1 tbsp Ajwain aka Carom Seeds
1/4 cup Ghee
5-6 Broccoli Florets, minced
2 Green Chillies, minced
Water as required
Dhaba Style Dal:
1/3 cup Toor Dal
1/3 cup Chana Dal
1/3 cup Urad Dal
1/3 cup whole Moong Dal
1 tbsp Turmeric Powder
2 tbsp Red Chilli Powder
1 tbsp Garam Masala
1 tsp Mustard Seeds
1 tsp Cumin Seeds
5-6 curry leaves
2 cloves Garlic, finely chopped
1/2 tsp of Hing / Asafoetida
1 Onion, finely chopped
2 Tomatoes, finely chopped
1 Green Chilli, finely chopped
1 Dry Red Chilli
3 tbsp Oil,
Salt as per taste (Swaad Anusar :P )
2 tbsp Corriander Leaves, finely chopped
INSTRUCTIONS
Baati :
In a bowl, mix 2 cups of wheat flour, 1/4 tsp baking powder, 1/4 tsp salt, 1 tbsp ajwain/carom seeds, 5-6 minced broccoli florets and 2 minced green chillies.
Mix the contents really well and now add water as required to knead into a tight dough.
Keep the dough aside for about 15 - 20 minutes.
Now take small portions of the dough and roll them into medium sized balls. Cut a cross mark on each of these baatis. This ensures that the baatis are cooked all the way through.
Place them in a baking tray and brush them with some oil or ghee.
Pre-heat oven at 400 F and bake the baatis for almost 13-15 minutes or until they turn golden-brown.
Remove the golden brown baatis from the oven and dip them into a cup of ghee.
Remove from ghee and serve with hot dal.
Dhaba Style Dal:
Add 1/3 cup each of toor dal, chana dal, urad dal and moong dal to 2 cups of water in a pressure cooker. Add 1 tbsp salt and 1/2 tbsp of turmeric powder. Pressure cook dal for about 4-5 whistles and let cool.
Heat 3 tbsp of oil in a pan and add 1 tsp mustard seeds.
Once the mustard seeds splatter around everywhere, add 1 tsp cumin seeds, 5-6 curry leaves, 1/2 tsp of hing, 1 dry red chilli, 2 cloves finely chopped garlic, 1 finely chopped green chilli and 1 finely chopped onion. Fry until onions are golden brown.
To this, add 2 finely chopped tomatoes, 1 tbsp turmeric powder, 2 tbsp red chilli powder and 1 tbsp salt. Fry until oil separates from the tomatoes.
Add the cooked dal to the above mixture and mix well. Add salt as per taste. Simmer for about 8-10 minutes.
Add 1 tbsp of garam masala in the end and garnish with 2 tbsp of corriander leaves.
STEP BY STEP INSTRUCTIONS
1. In a bowl, mix 2 cups of wheat flour, 1/4 tsp baking powder, 1/4 tsp salt, 1 tbsp ajwain/carom seeds, 5-6 minced broccoli florets and 2 minced green chillies.
2. Mix the contents really well and now add water as required to knead into a tight dough.
3. Now take small portions of the dough and roll them into medium sized balls. Cut a cross mark on each of these baatis. This ensures that the baatis are cooked all the way through.
4. Bake the baatis in the oven until they are golden brown. Dip the baatis in a bowl of ghee and serve them with hot dal.
STEP BY STEP INSTRUCTIONS FOR DAL
Add 1/3 cup each of toor dal, chana dal, urad dal and moong dal to 2 cups of water in a pressure cooker. Add 1 tbsp salt and 1/2 tbsp of turmeric powder. Pressure cook dal for about 4-5 whistles and let cool.
2. Heat 3 tbsp of oil in a pan and add 1 tsp mustard seeds.
3. Once the mustard seeds splatter around everywhere, add 1 tsp cumin seeds, 5-6 curry leaves, 1/2 tsp of hing, 1 dry red chilli, 2 cloves finely chopped garlic, 1 finely chopped green chilli and 1 finely chopped onion. Fry until onions are golden brown.
4. To this, add 2 finely chopped tomatoes, 1 tbsp turmeric powder, 2 tbsp red chilli powder and 1 tbsp salt. Fry until oil separates from the tomatoes.
5. Add the cooked dal to the above mixture and mix well. Add salt as per taste. Simmer for about 8-10 minutes.
6. Add 1 tbsp of garam masala in the end and garnish with 2 tbsp of corriander leaves.
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