Let's Cook!: Rajasthani Daal Baati

To the most of us, we start thinking of Rajasthani cuisine with Daal Baati. Traditionally, originally Daal Baati was cooked on dried cow dung cakes (in villages its still done that way ! ) giving it a unique and rustic taste. I had a chance to enjoy this taste during my last visit to my village (in- laws), the baatis were 'effortlessly super' and baking of baatis actually key to the success of this dish.

Since living in cities we do not have such privilege to cook in a traditional manner, thus, I'm sharing a recipe which is easy to cook, with readily available resources while maintaining the taste and quality.

Let's Cook!

Ingredients:

For Daal:

1/4 cup moong chilka/ green gram split

1/4 cup urad chilka/ black gram split

1/4 cup channa dal/ bengal gram

Salt as per taste

Turmeric 1/2 tsp

4 cups water.

For tempering:

2 tbsp ghee/ clarified butter

Pinch asafoetida

1 tsp cumin seeds

1 bay leaf

2-3 cloves

2 tsp ginger garlic paste

1 onion chopped

1 green chilly chopped

2 tomatoes chopped

1 tsp red chilly powder

1/2 tsp coriander powder

1/2 tsp Garam masala

Method:

Pressure cook daal with water salt and turmeric till 3-4 whistles and keep aside.

In a wok heat ghee/clarified butter add asafoetida, cumin seeds, cloves and bay leaves. When it starts to splutter add green chilly and ginger garlic paste, saute for a minute, add onions and let it cook till it is light pink. Add tomatoes and cook till soft. Put all dry spices cook for few minutes then add the boiled dal, cover and let it cook for 15 minutes. Daal is ready.

For Baati

2 bowls wheat flour

1 cup ghee/Clarified butter

Salt 1/2 tsp
1/4tsp baking powder

Water as required

Knead stiff dough using all this ingredients and let it rest for 15 mins