| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch2 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Wheat flour |
| 1 |
tb |
Rawa; (semolina) |
| 2 |
tb |
Ghee |
|
|
Salt to taste |
| 1/2 |
c |
Green moong dal |
| 1 |
tb |
Yellow channa dal |
| 1 |
tb |
Ghee or oil |
| 1/2 |
ts |
Garam masala |
| 1 |
ts |
Red chilli powder |
| 1/4 |
ts |
Haldi; (turmeric) powder |
| 1/2 |
ts |
Dhania; (coriander seeds) |
|
|
; powder |
|
|
Salt to taste |
| 1/2 |
|
Lemon |
| 1 |
tb |
Coriander chopped |
| 1/2 |
|
Inch ginger grated |
| 1/2 |
ts |
Cumin and mustard seeds |
| 2 |
c |
Water |
INSTRUCTIONS
FOR BAATI
FOR DAAL
For Baati:
Mix the flour, rawa, salt and ghee.
Knead very stiff dough with warm water.
Shape in ball the size of a ping pong ball.
Heat a gas tandoor or oven and roast on low heat till the outer cover is
brown and crusty.
Break open pour some fresh ghee on the halves.
Serve hot with channa moong dal and pickles.
For Daal:
Wash both dal together add 1 cup water and a pinch of turmeric.
Pressure cook dal. (Approx.4 whistles will cook the dal).
Cool the cooker. Remove dal.
Mix all the spice powders in 1/2 cup water to make thin paste.
Put ghee in a pan and heat.
Add the cumin & coriander seeds. Once they splutter add ginger.
Add the paste of spice powders. Fry for a minute, add the dal.
Add remaining water and stir well. Bring to a boil.
Add lemon juice. Check and add salt if required.
Garnish with chopped coriander.
Serve hot with hot steamed rice.
Making time for daal: 1/2 hour
Makes:4 servings
Shelf life: Best hot and fresh
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