Daal Baati Choorma is very popular meal from the western desert state of India and my home town- Rajasthan. You need a hearty appetite for this one as it is loaded with ghee/clarified butter. The meal is best enjoyed in the Winter or better still, the Monsoon!
A traditional meal of daal, baati and choorma is often served with mirchi ke tipore, a spicy chili stir-fry.
Makes 16 baatis
Whole wheat flour/aata- 4 cups
Desi ghee/clarified butter- 6 Tbsp (for moyen/to be kneaded into the dough) + 1 cup (for dipping the baatis in)
Salt- 1 ½ tsp
Ajwaian/carom seeds- 1 tsp
Jeera/cumin seeds- ½ tsp
Warm milk- 1 cup to knead the flour (may need more or less )
Add the salt, carom seeds and cumin seeds to the flour and mix. Add the 6 Tbsp of ghee and mix well.
Hold a fistful of the flour. If the fistful holds, there is enough ghee, if not add a little more. Traditionally referred to as ‘mutthi bhar moyen’.
Knead into a firm dough with the warm milk using as much milk as required to get a medium firm dough.
Keep covered for 30 minutes.
Divide into 16 balls and shape into baatis making an indentation in the centre of each.
Grease a baking tray with ghee and place the baatis.
Bake in a pre-heated oven at 180C for 30 minutes till they turn golden brown.
Remove and give each a punch to crack the baati.This ensured that the ghee enters the baati. Melt one cup of ghee.
Going by tradition, the baatis are meant to be kept dipped in ghee but I just give them a ceremonial dip and remove.
Serve hot with dal, choorma and mirch ke tipore.
Best enjoyed dunked into hot daal!
* Microwaving the baatis- A note from my friend Jaya Amit on microwaving the baatis. She is a whiz with the microwave and makes almost everything using it! I do not use the microwave for baking but this might help friends looking for baking options in the microwave.
Basically you need to keep the batis in a pre heated (220) mw and bake at 180 for about 30-35 minutes ( 900 watt mw) and then brush with a little ghee and grill for 2 mins. With ghee the taste will be just like the authentic baati. The grilling will enhance the colour and the look for sure. Do check the baatis before grilling and bake a bit more if needed. Use a rack for better and more even cooking and baking.
A simple daal with the flavours and aroma of asafetida and cumin. This no garlic-tomato-onion lentil soup works equally well with chapati, rice and with the very popular baked wheat cake from Rajasthan – baati.
Very simple to make and full of earthy flavours,this is a three lentil mix. I use moong, urad and chana daals.
To be boiled in the pressure cooker
Dhuli yellow moong daal/split and husked green gram- ½ cup
Dhuli urad daal/split and husked black gram- ¼ cup
Dhuli chana daal/split chickpea or bengal gram- ¼ cup
Salt- 1 tsp
Turmeric powder- ¼ tsp
Water- 2 cups
For the chaaunk/baghhar/tempering
Ghee/clarified butter- 1 Tbsp
Asfaetida/ heeng- ½ tsp
Cumin/jeera – 1 tsp
Ginger, grates- 1 tsp
Green chilli, chopped- 1 tsp (increase or reduce as per preference)
Red chili powder/lal mirch- ½ tsp
Fresh coriander , chopped – 2 Tbsp
Lemon juice- 1 tsp
Soak the daals for 30 minutes.
The small yellow lentils are dhuli moong/ split and husked green gram.
The large yellow lentils are dhuli chana/split bengal gram
The white lentils are dhuli urad/split and husked black gram (also used to make vadas)
Pressure cook with the salt and turmeric till tender
For the tempering, heat the ghee and add the heeng and jeera. Add the ginger and chilli and stir for half a minute. Take off the heat and add the red chili powder immediately. Stir and add to the cooked dal. Add the lemon juice and mix well.
Top with the chopped coriander and serve hot!
Seen here with baati dunked in it- the best way to enjoy a ghee soaked baati. It is as good with steamed rice or a hot chapati/fulkaa!