Dal Baati

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Recipe

Ingredients

1 cup	split yellow gram (chana dal)
1/2 cup	split pigeon peas (toor dal)
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 teaspoon	cumin seeds
2 tablespoons	ghee
1 teaspoon	mustard seeds
1 teaspoon	garam masala
2 tablespoons	finely chopped coriander leaves
1 teaspoon	asafoetida
2 cups	whole wheat flour
1/2 cup	semolina (sooji)
1/2 cup	ghee for baati
—	salt to taste
2 cups	water

Instructions

1. 1 Wash the chana dal and toor dal thoroughly and soak them in water for 30 minutes.
2. 2 Drain the water and add the dals to a pressure cooker with 2 cups of water, turmeric powder, and salt.
3. 3 Cook the dals in the pressure cooker for 3-4 whistles or until they are soft.
4. 4 In a pan, heat 2 tablespoons of ghee, add cumin seeds, mustard seeds, and asafoetida.
5. 5 Once the seeds splutter, add red chili powder, coriander powder, and garam masala. Stir well.
6. 6 Add the cooked dal to the pan, mix well, and let it simmer for 10 minutes.
7. 7 Garnish the dal with finely chopped coriander leaves and set aside.
8. 8 For the baati, mix whole wheat flour, semolina, and salt in a bowl.
9. 9 Add melted ghee to the flour mixture and mix well until it resembles breadcrumbs.
10. 10 Add water gradually and knead into a stiff dough.
11. 11 Divide the dough into equal portions and shape them into round balls.
12. 12 Preheat the oven to 180°C (356°F) and bake the baatis for 20-25 minutes or until golden brown.
13. 13 Once baked, dip the hot baatis in melted ghee and serve hot with dal.