Masala Bati and Rajasthani Dal

Baati made in oven is very tempting Rajasthani dish. If baati is stuffed with potato-peas then it gets more appetizing.

Ingredients for Stuffed Masala Dal baati
For dough:
Wheat flour -2 cup
Semolina - ½ cup
Ghee - 1/3 cup
Salt - ¾ tsp
Carom seeds - ½ tsp
Baking soda - ¼ tsp

For stuffing:
Potato - 2 (boiled)
Green peas - ¼ cup
Green coriander - 2 tbsp
Oil - 1 tbsp
Asafoetida - 1 pinch
Cumin seeds - ¼ tsp
Ginger - ½ inch piece (grated)
Green chilly - 1-2 (finely chopped)
Mango powder - ¼ tsp
Coriander powder - ½ tsp
Salt - ½ tsp (as per taste)
Turmeric powder - ¼ tsp
Red chilly powder - ¼ tsp

Method:
Mix flour and semolina in a big utensil. Also add salt, carom seeds, baking soda and ½ amount of ghee (2 tbsp ghee) and mix all ingredients nicely. Add little water at a time and knead dough. Don’t make dough too soft just mix it really well. To knead this much quantity of dough we have used less then 1 cup water. Cover the dough and keep it aside for ½ hour for fermenting.

Stuffing for Masala Dal Baati
Peel potatoes and mash them finely. Heat oil in a pan. When oil gets hot add cumin seeds and asafoetida and sauté for few minutes. Now add ginger, green chilly, turmeric powder, coriander powder and peas. Sauté for 2 minutes. Also add potatoes, salt, mango powder, red chilly powder and green coriander. Mix all ingredients nicely. Stuffing is ready.

After ½ hour grease hands with ghee and knead the dough again. Dough for making baati is also ready.

Make balls from dough. Keep the size equal to the size of ball required for making chapatti (we can make 12 balls from this much dough). Take one ball and flatten it into 2-3 inch diameter circle with help of your hands and place 1-1.5 tsp stuffing on it. Seal it from all sides giving it a round shape. Place the baati on baking tray. Like wise prepare all baati’s.


Bake Dal Bati in Oven
Preheat oven at 230 degree centigrade. Place tray at middle rack of the oven and set it on 230 degree centigrade for 10 minutes. After 10 are over take them out and check. It is little brown in color; bake it for 2 more minutes on same temperature. Baati has become golden brown, it is now ready.

Dip piping hot baati in ghee and place back on the tray. Baati for serving is ready. Serve piping hot baati with mix dal or pickle and chutney.

Suggestion:
You can make stuffing from peas-paneer, mix vegetables, dry fruits or dal accordingly.

Ingredients for dal:

1 cup of lentils containing equal proportions of

- black split lentils/ urad dal
- split toorvar/ arhar lentils/ pigeon peas
-  moong dal
- split channa dal (bengal gram)
- split red lentils (masoor dal)

2 tomatoes, finely chopped

2 green chillies, slit vertically

2 red chillies

1 teaspoon ginger, grated finely

1/2 teaspoon cumin seeds

1/2 teaspoon turmeric powder

1 teaspoon garam masala powder

1” piece cinnamon stick

1/4 teaspoon asafoetida

2-3 sprigs fresh coriander leaves, finely chopped

Salt to taste

11/2 tablespoons ghee
 
Method

Begin by soaking all the lentils in a vessel filled with water, for about an hour. Soak the moog dal seprately for 4-5 hours.

Once softened, cook the lentils in about 3 cups of water with salt, till it becomes very soft.

Next, heat the ghee in a heavy bottomed pan. Add in the cumin seeds and allow it to crackle. Follow this with the red chillies, roasting it for a few seconds until browned, and then pour in the ginger, green chillies and tomatoes, and sauté everything together till the tomatoes are soft.

Now, add in the asafoetida, turmeric powder and garam masala powder to the tomato mixture, stirring them for a few minutes till the raw smell disappears.

Finally, add in the cooked lentils into this tomato masala mix, and stir to combine everything well. Adjust the consistency of the lentils by adding a little water if you find the dal is thick. Taste the salt levels too and allow this dal to simmer on low heat for about 5 minutes.

When cooked, remove from the heat and garnish the rajasthani Dal with the chopped coriander leaves.

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