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Baati ki Dal Recipe
Ingredients:
For the Dal:
1 cup yellow split gram (chana dal)
1/4 cup split green gram (moong dal)
1/4 cup split black gram (urad dal)
1/4 cup pigeon pea lentils (toor dal)
1 large tomato, finely chopped
1 large onion, finely chopped
2 green chilies, finely chopped
1 teaspoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon asafoetida (hing)
2-3 dried red chilies
2 tablespoons ghee (clarified butter)
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Lemon wedges (optional)
Instructions:
Prepare the Dal:
Wash and soak the chana dal, moong dal, urad dal, and toor dal together in water for at least 30 minutes. Drain the water and set the dals aside.
Cook the Dal:
In a pressure cooker, add the soaked dals along with 4 cups of water, turmeric powder, and a little salt. Cook for 4-5 whistles or until the dals are soft and well-cooked. Once done, mash the dals slightly with a spoon or a masher to get a thick consistency.
Prepare the Tempering (Tadka):
In a large pan or a kadhai, heat the ghee over medium heat. Add cumin seeds, mustard seeds, asafoetida, and dried red chilies. Let the seeds splutter and the red chilies darken slightly.
Add the finely chopped onions and green chilies to the pan. Sauté until the onions turn golden brown.
Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
Add the chopped tomatoes, red chili powder, and a little salt. Cook until the tomatoes become soft and the oil starts to separate from the masala.
Combine Dal and Tempering:
Pour the cooked dal into the pan with the tempering. Mix well and let it simmer for 10-15 minutes, allowing all the flavors to meld together. Adjust the consistency of the dal by adding water if needed. Check the seasoning and add salt if required.
Garnish and Serve:
Garnish the dal with freshly chopped coriander leaves.
Serve hot with baati, a dollop of ghee, and lemon wedges on the side.
Enjoy the delicious Baati ki Dal with crispy, ghee-drenched baatis for a truly authentic Rajasthani meal!
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===== दाल =====
मूंग दाल - १/२ कप
चना दाल - १ चम्मच​
नमक - १ + १/४ छोटा चम्मच
हल्दी पाउडर - १/२ + १/४ छोटा चम्मच
​​देशी घी - २ चम्मच​
लहसुन - ५ से ७ किलयां
हरी मिर्च - १, कटी हुई
अदरक - १ इन्च​
जीरा - १ छोटा चम्मच​
सूखी लाल मिर्च - १, साबुत​
प्याज (मध्यम आकार​) - १, बारीक कटा हुआ
धनिया पाउडर - १ छोटा चम्मच​
लाल मिर्च पाउडर - १ छोटा चम्मच​
गरम मसाला - १/४ छोटा चम्मच​
धनिया के पत्ते (कटे हुए)
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