DAHL BAATI (RAJASTHAN)


Rajasthani food is incomplete without the mention of the famed Dahl Baati, a distinctive dish of the state. Delicious, rich, flavorful and a whole meal in itself. Baati is essentially a dumpling made out of whole wheat and cooked in a tandoor oven, then eaten with dahl. It can either be plain, or may have various kinds of fillings, including onions, peas, or mixed veg.  This  is humble, hearty and classically Rajasthan food.  Get in!

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Ingredients:

For the dahl:

  • 3/4 cup urad dahl (black split lentils), cleaned and soaked
  • 2 cups soaked rajma beans (kidney beans)
  • 2 tbsp ginger-garlic paste
  • 3-4 chopped onions
  • 2-3 chopped tomatoes
  • 1 tsp Garam Masala
  • ½ tsp red chilli powder
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp turmeric powder
  • 2-3 chopped green chillies
  • 4 tbsp ghee
  • 1 tbsp yoghurt or curd
  • 2 tbsp oil
  • Salt to season
  • Chopped coriander, to garnish

And then:

  1. Pressure cook the lentils and beans with a little salt, one tsp of the ghee and the turmeric.
  2. Heat oil, then fry onions until brown.  Add ginger-garlic paste and stir-fry.  Add the dry spices, cooking them out, before adding the chopped tomatoes.  Sauté for 3-4 minutes.
  3. Add the cooked lentils and beans and mix well.  Add some salt to taste, then blend well.
  4. Pour over the rest of the ghee and the curd or yoghurt.  Add boiled water if the dahl is too thick.  When sussed, garnish with chopped coriander.

For the baati:

  • 2 cups wheat flour
  • 1/5 cup ghee
  • 1 tbsp yoghurt or curd
  • 1 tsp semolina
  • Salt, to season
  • A pinch of baking soda

And then:

  1. Pre-heat oven to 200⁰.
  2. Prepare a dough with the flour, ghee, curd, salt and a little warm water.  Make into small soft balls and set aside to rest for an hour.
  3. Bake the balls in for about half an hour, until the crust is brown (it should be golden outside and spongy inside).  Remove and glaze with butter.

Dip hot dumplings in the dahl, then garnish the lot with freshly chopped coriander and thinly sliced red chilies to add a burst of colour.

3 comments

  1. Love the article and recipes for the Dhal, what quantity of red lentils do you use as it is not specified in the ingredients list?

    Kind regards

    Stephen Lindsay, Dundee, Scotland

    • D’OH! So much for the proof reading we thought we had done, haha. Apologies for that – we’ve now updated the recipe and it should read 3/4 cup urad dahl. Thanks for the query and alerting us to this error. Silly eggs that we are 🙂

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