Panchmel Daal Baati - Rajasthani Special

When it comes to Rajasthani food - Daal Baati comes first in the list. The Rajasthani cuisine adapts itself to the dryness and harshness of the local environment. There is scarcity of water so lot of green vegetation is not used in the cuisine. Very limited ingredients are used to prepare variety of dishes. The cuisine food is very rich as it uses lot of ghee (Clarified butter) and basic spices to enhance the taste. It is an experience to visit Choki Dhaani, Jaipur, Rajasthan. You enjoy the food and culture which is full of music and colorful dresses.

Daal Baati is all time favorite at my home. Simple to cook but it gives a nice satisfaction to your taste bud. Daal Baati is made in many ways, people uses various proportions of different flours .. and some times it is baked , steamed or fried. I usually make the baked ones as we like that type.

So here is my recepie to Panchmel Daal Baati.

Ingredients:

Baati ( For around 30 Baati)

Wheat Flour 2 cups

Semolina (Rawa) 1/4 cup

Gram Flour (Besan) 1/4 cup

Caraway Seeds (Ajwain) 1 tspn

Salt to Taste

Ghee 1/4 cup

Panchmel Daal

All the dry daal mixed in almost equal Proportions to make a total 2 cup

Toor Daal

Split Masoor Daal

Split Channa Daal

Split Udat Daal

Yellow Moon Daal

Turmeric 1 spn

Salt to taste

Onion 1 medium

Garlic 5 / 6 cloves

Tomato pate 1 big spoon

oil/Ghee 2 spn

Cumin seeds 1 small spoon

Hing a pinch

Garam masala 1 spn

Red pepper 1 spn

Process :

For Baati:

1. Knead the dough (not very hard) using all the ingredients of baati.

2. Pre heat oven to 450 F.

3. Divide the dough into equal parts.

4. Make small smooth balls of each part like below.

5. Place the baatis in oven for 10 minutes.

6. Open the oven and turn around all the baatis and bake for another 10 minutes

7. Turn off the oven and remove the baatis.

For Daal :

1. Wash all the daals together and soak for 30 minutes in water.

2. Put the daals, salt and Turmeric in a presasure cooker .

3. Add 3 times water and preasure cook it for 3 whistles.

4. In Another pan, heat oil on medium flame.

5. After few seconds add Cumin seeds, Hing.

6. Saute for 5 seconds and then add garlic and onion and saute for about 2- 3 minutes till translucent.

7. Add tomato paste , Garam Masal and red chilli powder.

8. After a minute add the cooked daal and about a cup of water and mix well.

9. Let it cook for 5-10 minutes till everything is nicely cooked and mixed.

10. Take it off the flame.

To serve:

Break the Baati slightly from top , add a little ghee and lots of daal and serve hot.

It feels so warm and cosy in a rainy day to have Daal Baati. Enjoy!!