Instructions for :Dal Baati

Instructions for Dal Recipe:

1. Pressure cook the soaked dals with 3 cups of water, salt to taste and 1/2 tsp turmeric powder for 10 minutes on low flame after the first whistle. The lentils should be soft.
2. Prepare 1^st For that heat 2 tbsp ghee and add 1 tsp jeera and a good pinch of heeng.
3. Once it splutters, add 2 chopped onions. Cook till they become golden brown.
4. Add 1 tbsp ginger garlic paste. Cook till the raw smell goes away. It will take a minute.
5. Add 2 pureed tomatoes. Cook till the oil oozes out.
6. Add 1 tsp red chilli powder, 2 tsp kasuri methi and cook for a couple of minutes.
7. Add the tempering to the cooked dal.
8. Prepare second tempering. For that heat 1 tbsp ghee.
9. Add 2 sabut lal mirchi.
10. Pour over the dal.
11. Bon appétit.

Instructions for : Rajasthani Baati Recipe

1. In a large mixing bowl add 3 and ½ cups of whole wheat flour, ½ cup semolina, salt to taste, 1 tsp carom seeds. To maximize the flavor of carom seeds, just crush them between your palms and add.
2. Next goes in 1 cup of malai.
3. Mix it well.
4. Take a portion in your fist, bind it. It should hold the shape, otherwise, add more malai.
5. Add buttermilk gradually.
6. Make a soft dough.
7. Cover it with a damp cloth and let it rest for 15-20 minutes.
8. Meanwhile, preheat the gas tandoor/oven.
9. After 15-20 minutes, knead the dough once again for a couple of minutes.
10. Divide into portions and shape into balls.
11. Place in the preheated oven or tandoor.
12. Cook on low flame, rotating occasionally, as and when required. Or put in an oven and bake at 180°C/350°F for 20 minutes. Flip and cook from the other side too for 20-25 minutes.
13. Cook till brown patches appear on the baati. It will take 40-45 minutes per batch.
14. Pour ghee on hot baati or dip baati in a bowl of ghee.
15. This recipe gives approximately 16-18 baati. Bon appétit!