One for the good old dal

Parul Sandu Verma

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It is one of those humble dishes but it is also one of the comfort foods. Rajasthani dal baati is infectiously delicious and easy to make. Did we forget, it is nutritious as well? The typical dal baati, Rajasthani style has a flavor of its own especially when our hot summer weather is compatible with the hot climate of the desert. 

Rajasthani Dal Baati 

Ingredients for dal 

• 5 tsp chana dal (split bengal gram)
• 5 tsp urad dal (split black lentils) 
• 3 tsp ghee, 2 cloves (laung) 
• 1 bay leaf (tejpatta)
• A pinch of fennel seeds and kasuri methi each
• 1 tsp garlic paste
• ½ cup onion paste
• 1 tsp ginger paste
• 1 tsp coriander (dhania) powder
• 1/2 tsp turmeric powder (haldi)
• 1 tsp chilli powder
• 1/2 tsp garam masala
• 1 tsp finely chopped coriander (dhania)
• Salt to taste.

Ingredients for baatis

• 1 cup  whole wheat flour
• 2 tsp besan (bengal gram flour)
• 5 tsp melted ghee
• ½ tsp fennel seeds (saunf)
• 1/4 tsp carom seeds (ajwain)
• Salt to taste

Cooking the dal

• Wash the dals and put them in pressure cooker with 4 cups of water and pressure cook up to 4 whistles. Heat the ghee in a kadhai, add cloves, bay leaves, fennel seeds and kasuri methi, and sauté on a medium flame for a few seconds. When the seeds crackle, add garlic, onion and ginger paste and sauté on a medium flame for 2 to 3 minutes.
• Add coriander powder, turmeric powder, chilli powder, salt and garam masala, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
•  Add the cooked dals (along with the water), mix well and cook on a medium flame for 2 to 3 minutes. Add the coriander and mix well. Keep aside.

Cooking the baatis

Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using a little water. Divide the dough into equal portions and shape each portion into an even sized round. Bake the rounds uniformly in a tandoor on a low flame till the surface turns golden brown. 

How to serve

Arrange baatis on a serving dish, break them into pieces and pour melted ghee evenly over it. Serve dal alongside in a separate bowl. 

—As told to Poonam Bindra

(Parul Sandu Verma is a  Rajasthani chef in Ludhiana)