This meal is a mainstay from wartime in the western state of Rajasthan, and while it might take a while to make, the end result is well worth it. Dal (lentils) is a staple of the vegetarian diet, and in this dish, chana dal (split Bengal gram), tuvar dal (arhar) and urad dal (black lentils) are mixed into tomatoes, onions and garlic, and spiced with bay leaves, cloves, cumin seeds, turmeric, garam masala and more Indian spices.
This is eaten with baati, baked spiced whole wheat and semolina balls. Historically, soldiers left this underground to bake in the sun and ate them upon their return. Churma, a dish made from whole wheat flour and semolina with cardamom and sugar, rounds off the meal to make a sweet and savory delight.
- 1 cup wheat flour
- 1/4 cup chana dal
- 1/4 teaspoon garam masala powder
- 1/8 teaspoon turmeric
- 1/2 tablespoon lemon juice
- 1/2 tablespoon coriander leaves
- 1/4 teaspoon cumin seeds
- 2 cup water
- 1 tablespoon urad dal
- 1/4 cup green moong dal
- 1/2 tablespoon ghee
- 1/2 teaspoon red chilli powder
- 1/4 teaspoon coriander powder
- 2 pinches salt
- 1/4 inch ginger
- 1/4 teaspoon mustard seeds
- 1/4 cup toor daal
- 1/2 tablespoon semolina
- 1 pinch salt
- 1 tablespoon ghee
How to make Daal Baati
- Step 1. Knead the dough for the baatis. To prepare the baatis, take a glass bowl and add wheat flour with rawa, salt and ghee. Using your hands, knead a very stiff dough with warm water. Shape the dough in the size of a ping pong ball. Meanwhile, heat a gas tandoor and roast the dough balls on low heat for some time. Make sure they are brown and crusty.
- Step 2. Prepare the dal. Then, break open from the top and pour some fresh ghee on the halves. Then to prepare the dal, wash all the dals together add 1 cup water and a quarter teaspoon of turmeric. Pressure cook the dals till 2 whistles. Allow the cooker to cool and remove the dal.
- Step 3. Temper the spices. Mix all the spice powders in 1/2 cup of water to make a thin paste. Put ghee in a pan over medium flame, add the cumin and coriander seeds. Once they splutter, add ginger. Then, add the paste of spice powders and fry for a minute, add the cooked dal.
- Step 4.Garnish the dal with lemon juice and coriander leaves. Then add the remaining water and stir well. Bring it to a boil. To get that extra zing, add lemon juice in it. Check and add salt if required. Garnish with chopped coriander. Serve hot with freshly prepared baatis and dal.
- We have made baatis in tandoor; however, you can cook them in pressure cooker, air fryer or an oven as well.