INGREDIENTS
- For Baati
- 2 cups wheat flour
- 1 tbsp. rawa (semolina)
- 2 tbsp. ghee
- salt to taste
- For Daal
- 1/2 cup green moong dal
- 1 tbsp. yellow channa dal
- 1 tbsp. ghee or oil
- 1/2 tsp. garam masala
- 1 tsp. red chilli powder
- 1/4 tsp.haldi (turmeric) powder
- 1/2 tsp. dhania (coriander seeds) powder
- salt to taste
- 1/2 lemon
- 1 tbsp. coriander chopped
- 1/2" ginger grated
- 1/2 tsp. each cumin and mustard seeds
- 2 cups water
- METHOD
- For Baati
- Mix the flour, rawa, salt and ghee.
- Knead very stiff dough with warm water.
- Shape in ball the size of a ping pong ball.
- Heat a gas tandoor or oven and roast on low heat till the outer cover is brown and crusty.
- Break open pour some fresh ghee on the halves.
- Serve hot with dal .
- For Daal
- Wash both dal together add 1 cup water and a pinch of turmeric.
- Pressure cook dal. (Approx.4 whistles will cook the dal).
- Cool the cooker. Remove dal.
- Mix all the spice powders in 1/2 cup water to make thin paste.
- Put ghee in a pan and heat.
- Add the cumin & coriander seeds. Once they splutter add ginger.
- Add the paste of spice powders. Fry for a minute, add the dal.
- Add remaining water and stir well. Bring to a boil.
- Add lemon juice. Check and add salt if required.
- Garnish with chopped coriander.
