Recipe by Shereen Pereira
BAATI
Ingredients:
ghee
For the dough
2 cups wheat flour
3 tbsp ghee
pinch of carom/ajwain/oma/vovo seeds
salt to taste
Steps:
- Mix the wheat flour, ghee, ajwain and salt together with a little water.
- Keep adding water, a little at a time when kneading the dough till it is soft and no longer sticky.
- Cover the dough and set aside for 15 minutes.
- Shape in to medium size round balls. If it is too large, they will not cook well on the inside.
- Heat ghee in a non stick vessel on the large burner, on the lowest flame.
- Add the baati balls and roast covered on all sides. Keep flipping the baati every 5 minutes. When the baati is cooked, it will have cracks on the surface.
DAL
Ingredients:
1/4 cup masoor dal
1/4 cup moong dal
1/4 cup toor dal
1/4 cup kulith dal/ horse gram
1/4 cup channa dal
oil
salt
1 tsp mustard seeds
1 tsp jeera seeds
1 onion (sliced)
1" ginger
6-7 cloves garlic
2 green chilis
2 tbsp red chili powder
1 1/2 tbsp coriander powder
1 tsp turmeric powder
salt to taste
1 tomato (sliced)
handful coriander leaves(garnish)
Steps:
- Wash all the dals and soak in water for 30 minutes.
- Roughly chop the ginger, garlic and green chillies and pestle till crushed (not paste).
- In a pressure cooker, heat oil.
- Add mustard seeds and jeera seeds.
- When they splutter, add onions and fry till brown.
- Add the pestled ginger, garlic and green chili (or ginger garlic paste) and fry till the raw smell goes.
- Add the red chili powder, coriander powder, turmeric and salt.
- Add a little water and mix well. Let the powders cook well
- Add sliced tomato.
- Once the tomatoes are cooked, add the soaked dal and 2 cups water (or according to desired consistency)
- Pressure cook for 3-4 whistles.
- Once the pressure is released, garnish with coriander leaves and green chilies.
- Serve with baati on the side.
- ENJOY!