Daal (lentil soup) Baati (unleavened bread) is a very popular Rajasthani dish. I have never had daal baati at any restaurant in India, so I don't know what the original version is supposed to taste like, but I do make it often and do like the taste of it.
When I made daal baati for the very first time, I had looked up online for its recipe. Since then I have tried many different recipes, and now I combine all of them and make what I think tastes the best.
Daal:The spicy daal made to dip the baatis in is called Panchmel daal. Panchmel daal is made using five different types of lentils.
Baatis: Baatis are crusty from outside and soft inside, made using whole wheat flour, ghee and semolina.
Below is the recipe for making daal baati.
1 Cup whole Wheat Flour
1/2 Cup Semolina (rawa)
1 Teaspoon Ghee
salt to taste
1/2 Teaspoon Ajwain, Optional (Caraway Seeds)
Water as needed
about1/4th Cup(or a little less) Yogurt
Traditionally the dough for the baati is made using a lot of ghee, but since we are making a low fat version, we will substitute the ghee with yogurt.Yogurt will help making the baatis a soft inside.
In a mixing bowl, add the whole wheat flour, semolina, salt, ghee and ajwain seeds. Mix well. Now add a little yogurt at a time forming stiff dough. Add water if needed. Cover and set a side for 15 to 30 minutes, but no more than 30 minutes.
Before making baatis, kneed the dough again for 1-2 minutes. Make ping pong size balls. With the help of your thumb make indentation at the center of the ball as shown in the picture below.
In a boiling pan boil enough water to dip the baatis. Keep the flame to medium high. Once the water is boiling add the baatis to the boiling water. If the baatis start sticking to the bottom, stir with wooden spatula. When the baatis are done, it will start to float on the water. At this time remove from the water, and drain. Don't forget to remove water from the indentations.
Pre-heat the oven at 450 degrees. Brush the baatis with a little ghee or oil and place them on a backing sheet. Bake on both sides until golden brown. Broil on low for a minute to get that crusty brown color. The baatis are ready.
1/4 Cup Toovar(arhar) Daal
1/4 Cup Split Bengal Gram
1/2 Cup Split Mung Daal
1/2 Cup Urad Daal
1/2 Cup Split Mung Daal (Green)
2 Teaspoon Red Chili Powder
2 Teaspoon Coriander and Cumin Powder Mixture (Dhaniya Jeera Powder)
1 Teaspoon Amchur Powder
1/4 Teaspoon Turmeric
1/2 Teaspoon Garam Masala (I use Rajwadi Garam Masala)
1 Small Stick Cinnamon
1-2 Bay Leaves
Salt to Taste
1-2 Dried Red Chilies
1/2 Teaspoon Cumin Seeds (Jeera)
2 Teaspoon Oil
1 Pinch Asafoetida
Method for the baatis:
Method for the daal: Combine Chili powder, coriander cumin powder, turmeric, and garam masala in a bowl. Add just enough water to make thick paste. Set aside.
Now pressure cook the daals with four cups water(for about 4-5 whistles). When the daals are done, remove from the stove and set aside. Don't churn the daal.
Heat 2 teaspoon of oil in a pan (Kadai). Add cinnamon stick, bay leaves and dried red chilies. When the oil is smoking hot, add the cumin seeds and asafoetida. When the cumin seeds stop crackling add the masala paste. Cook for five minutes and then add the cooked daals, salt, turmeric powder and amchur powder. Stir occasionally. Add some water if needed, but keep in mind that the daal's consistency should be thick (similar to daal makhani). Switch off the flame after 1o to 15 minutes.
To Serve: Break the baatis in small pieces. Place 4-5 pieces in a serving bowl. Pour 1 teaspoon ghee over the baatis. Now pour the daal to cover the baatis. Serve hot.