Rajasthani Dal Baati

Ingredients 

• 1/4 cup split skinless green gram 
• 1 cup split skinless black gram 
• 1/4 cup split Bengal gram (chana dal)
• 1 teaspoon red chilli powder
• 2 inch ginger piece ,chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• A pinch of asafoetida
• 2 whole dry red chillies,stemmed and  broken 
• 3 cloves
• 2 green cardamoms
• 1 inch cinnamon stick 
• 2 bay leaves
• 5-6 curry leaves
• 2 medium tomatoes
• 3 green chillies, chopped
• Salt to taste
• 4 tablespoons oil
• 1/4 cup chopped fresh coriander leaves 
• 1 medium lemon
• 2 cups whole wheat flour (atta)
• 1 teaspoon carom seeds (ajwain)
• 1/4 teaspoon baking powder
• 1 cup pure ghee  + for soaking and serving

Method

1. Soak moong dal, urad dal and chana dal in about three cups of water for an hour. Boil the dals with turmeric and salt till done and mash them properly with the back of a round ladle. Heat oil in a pan. Add cumin seeds, asafoetida, dry red chillies, bay leaves, cloves, cinnamon, cardamoms, curry leaves, ginger, green chillies, tomatoes and red chilli powder. Sauté till the oil surfaces.
2. Add the cooked dals to this and blend properly. Finish off with juice of lemon and
   chopped coriander leaves.
3. to make batis, take atta in a bowl. Add salt, baking powder and half a cup of pure ghee. Mix well. Add sufficient water and knead into a stiff dough.
   Preheat oven to 180°C.
4. Take lemon sized portions. Press firmly and roll into round balls.
   Grease a baking tray. Place the baatis on it. Press them slightly.
   Place the tray in the preheated oven and bake at 180°C till done. It may take fifteen minutes to half an hour.
5. When done, serve it hot with a bowl full of pure ghee to soak baatis and dal.

Nutrition Info