1/3 cup toor (arhar) dal
–Note: As I made a sudden plan for making daal bati today, so I used only Toor daal for making the daal, you have to add the following daals to make an authentic daal for daal baati.
So, when using the following daals, first mix all the daals and soak for 1-2 hours.
1/3 cup moong dal
1/3 cup chana dal
1 table spoon whole moongdal
1 table spoon urad dal (split black lentils) is optional, you can easily skip this.
So, in today’s recipe I have used 1 1/2 cup toor daal.
3 tea spoon chilli powder
1 Medium sized onion finely chopped
1 inch ginger minced
5-6 cloves of garlic, chopped finely.
1-2 whole red chillies
1/2 tea spoon turmeric powder
1 ½ tea spoon coriander powder
1 tea spoon cumin seeds (jeera)
1 tea spoon mustard seeds
2 green chillies, finely chopped
A pinch of asafoetida (Don’t skip this )
3 table spoon ghee or 3 Table spoon oil
Salt as per taste
Following two ingredients gives a very strong taste to the daal.
OTHER OPTIONAL INGRIDIENTS:
2 tea spoon tamarind pulp
1 Tea spoon sugar.
This will make approximately 8 medium sized baties.
–Note: As I told earlier in this post that today I made a sudden plan for making baties, I have not used semolina and besan, I used whole wheat flour only. You can also skip semolina and besan.
Use 3 cup whole what flour if you are skipping semolina and besan.
If you add semolina and besan you will get thirsty a lot after eating batis 🙂
1 cup whole wheat flour
1/2 cup semolina
2 tbsp besan
½ cup full fat milk
4 table spoon melted ghee (clarified butter)
1 tea spoon turmeric powder
¼ tea spoon carom seeds (Baties are heavy so adding carom seeds helps )
Salt to taste
Melted ghee for serving
For step by step recipe for Dal please visit the following link on the same blog.
As I told earlier in the post that I made the plan suddenly, so I have used a single dal today (toor daal), the steps for preparing the daal at the following link will remain same except that you have take all the daals instead of only toor dal.
For convenience I am giving dal steps here as well:)
1. Soak all the daals moong dal, urad dal and chana dal in about three cups of water for an hour.
2. Pressure cook or boil the dal with turmeric and salt till done and mash properly with the back of a round ladle.
3. Heat oil in a kadhai.
4. Crackle cumin seeds,mustard seeds.
5. Add asafoetida, dry red chillies (bay leaves, cloves if you are using it)
6. Add garlic, green chillies and stir for a minute or two..
7. Add onions, minced ginger and saute till golden brown.
8. Add red chilli powder, coriander powder and sauté for a minute.
9. Add boiled daal, tamarind pulp and sugar (if opted for these two ingredients) and boil for another 10 minutes.
1. Take atta. Add salt, carom seeds, turmeric powder, milk and ghee.
2. Mix well and see when you grip flour in your palms it slightly binds.
3. Add sufficient water and knead into a stiff dough.
4. Divide into equal portions.
5. Take a portion and flatten, brush some ghee onto it. Roll and then form a ball.
6. Do similar for remaining portions.
7. Preheat tandoor for 15 minutes on full flame, lower the flame and bake for 30 minutes on low
1. Grease a baking tray.
2. Place the baatis on it.
3. Place the tray in the preheated oven and bake at 180°C till done. (20 minutes or half and hour)
Serve Daal-Baati hot, first break the baties into two parts, dip in a bowl having melted ghee (heated), then break into further pieces in the serving plate.
Now pour daal over it, top up with a tea spoon of ghee, garnish with fresh green coriander. Dont forget to get sliced onions and slit green chilies 🙂 and a pickle of your choice ….