Dal Baati
Dal Baati, traditional food combination from Royal Rajasthan. Learn how to make flavourful and spicy Panchmel Dal with crispy Baatis.
Equipment
- Pressure Cooker(Stove-top or Instant Pot)
- Oven/Tandoor to bake Baatis
- Mixing Bowls
- Ladles
- Knife
Ingredients
To make Baati
- 1 Cup Whole Wheat Flour/Atta
- ¼ Cup Sooji/Semolina
- 4-5 tbsp Desi Ghee
- 1 tsp Salt
- ¼-½ tsp Ajwain/Caraway Seeds
For Panchmel Dal
- ½ Cup Split Black Lentils/Chilka Urad Dhuli Urad/Split Black Lentils skinned
- ¼ Cup Red Lentils/Dhuli Masoor
- ¼ Cup Split Yellow Moong/Dhuli Moong
- ¼ Cup Split Green Moong/Chilka Moong
- ¼ Cup Split Bengal Gram/Chana Dal
- ½ tsp Turmeric Powder
- 1/4 tsp Asafetida/Hing
- Salt to taste
- 4-5 Cloves
- 1 Bay Leaf
- 1-2 Black Cardamom
- 1 Cinnamon Stick
For Tempering
- 1 Onion(Medium size)
- 4-5 Garlic Cloves
- Ginger piece(small)
- 1-2 Green Chillies
- 1-2 Tomatoes optional
- 1-2 Whole Red Chillies
- 1 tsp Cumin Seeds/Jeera
- 1 tsp Garam Masala
- ½-1 tsp Red Chilli Powder
- 2 tbsp Desi Ghee
Instructions
Make Baatis
- Mix Whole Wheat /flour, Semolina, salt and ajwain.
- Add ghee and mix it well in flour till it resembles breadcrumbs.
- Using lukewarm water, knead a tight dough and keep it to rest for at least 15-20 minutes.
- Divide the dough balls into equal tennis ball sized portions. Not necessarily in smooth round ball. Make a small indent in between or you can also make a criss cross on it.
- Bake in preheated oven for 15-20 minutes at 420°F or 200°C
- Once baked till light brown in color, take melted ghee in a bowl and dip hit baatis in it.
How to make Panchmel Dal
- Mix and wash dals together in water 2-3 times. Soak in enough water for 15-20 minutes.
Cook Dal in Instant Pot
- Drain water from Dal and add soaked dal in inner pot of Instant Pot. add water 2-3" above the level of dal.
- Switch on the SAUTE Mode on and set time to 10 minutes.
- Once the water starts to boil, remove the froth that accumulates at the top.
- Add whole spices, turmeric powder, salt. Cover the lid.
- Cancel the SAUTE Mode and set the PRESSURE COOK Mode on . Set timer to 8 minutes.
- Cook till the timer goes off. After 2-3 min.do QPR(Quick Pressure Release), and open the lid.
- Check whether the dal is cooked. Add tempering/tadka and add water to adjust the consistency of dal if required.
- You can cover and keep dal for another 5-10 minutes or till serving time so that the flavours of tadka infuse in dal. Or you can also cook dal on SAUTE Mode for 2-3 minutes for the same.
- Serve hot with baatis or rice.
Cook Dal in Stove-top Pressure Cooker
- Drain the water from soaked dal, transfer in pressure cooker, add water as required to cook dal(2-3" above the level of dal).
- Once the water starts to boil, remove the froth that accumulates at the top.
- Add whole spices, turmeric powder, salt. Cover the lid.
- Cook dal till 2-3 whistles. Let the pressure go away naturally.
- Check whether the dal is cooked. Add tempering/tadka and add water to adjust the consistency of dal if required.
Prepare Tempering
- Finely chop onions, ginger, garlic and tomato(if using).
- Switch on the gas to medium. In a pan or small kadhai, add ghee, when it is hot enough add hing/asafoetida then add cumin seeds/jeera.
- When the seeds crackle add finely chopped garlic and ginger whole red chillies and saute till the raw smell of garlic goes away and it starts turning light brown.
- Add onions and saute till light pink in color, then add tomatoes and green chillies and cook till soft and mushy.
- Add garam masala and red chilli powder and mix. Cook for 2-3 minutes.
- Add tempering to dal cook dal for another 2-3 minutes to infuse the flavours of tadka.
Video
Notes
You can use only Split Black Lentil Skinned Dhuli Urad dal also or use any combination of dals as per your convenience. Cooking time remain the same.
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