Monday, April 27, 2009

Dal Baati (Baked dumplings with Lentils)

Dal Baati (Baked dumplings with Lentils)

Dal baati is a Rajasthani specialty. If the dumplings are directly baked they are called Baati, if they are boiled first it’s called Bafla. I like to cook Bafla more often. So I would like to share the recipe with you.
I have seen my mom cooking this dish since my childhood and now at my in-laws, my sister-in-law does the same fantastic job. Thanks Mummy and Rina didi for inspiring me.

For Tadka dal: [for 6 servings]
Toovar dal (split yellow pigeon peas) – ½ cup
Moong dal (split yellow moong beans) – ½ cup
Chana dal (split yellow garbanzo beans) – ½ cup
Tomato – 1 finely chopped
Turmeric powder -1/2 tsp
Salt as per taste

For Tadka (Frying the dal)
Cumin seeds -1 tsp
Mustard seeds- 1 tsp
Asafoetida powder -1/2 tsp
Onion -1 (medium) finely chopped
Ginger – 1 tbsp finely chopped
Garlic – 1 tbsp finely chopped
Green chili -1 tsp (finely chopped) [Optional]
Red chili powder – 1 tsp
Garam masala powder – ½ tsp
Cooking oil – 1 tbsp
Butter/Ghee -1tbsp
Cilantro – 2 tbsp finely chopped (for garnish)
Lime juice – 1 tsp

Method: (For Dal)
  • Wash toovar dal, moong dal and chana dal and soak them for 30 minutes.
  • Add soaked dals, turmeric powder, salt, tomatoes and 3 cups of water in the pressure cooker till it’s done.
  • For tadka, heat oil and butter in a frying pan. Add cumin seeds, mustard seeds and asafoetida. Let it crackle.
  • Then add chopped onions and sauté it, till turns light golden. Add ginger, garlic and chopped green chilies (optional). Cook for 2 minutes.
  • Add red chili powder and garam masala powder to the tadka and immediately pour it over the cooked dal.
Garnish the tadka dal with freshly chopped cilantro and some lime juice.

For Baati (Bafla): Dumplings: [for 6 servings]
Wheat flour or roti atta- 3 cups
Semolina or fine rava – 1 cup
Yoghurt – 1 cup
Salt- 1 tsp
Ajwain – ½ tsp
Turmeric powder -1/4 tsp

Method for Baati (Bafla):
  • Preheat oven at 375 F.
  • Make dough using some water and all the above ingredients. Dough should be firm but even.
  • Divide the dough in 12 equal parts and make the balls. Press in the middle very lightly of each ball with your thumb.
  • In a large vessel, boil the water. Add the bafla balls in the boiling water. Let it boil for 15 minutes. Drain the boiled bafla and place it on the lightly greased tray.
  • Place the tray in the preheated oven for 20 minutes.
  • After 20 minutes, Turn over the bafla and cook for 15 minutes till it’s done thoroughly.
  • Take them out of the oven and dip them evenly in melted butter or ghee and remove immediately.
  • Put the bafla in covered container till served.
Serve with hot dal, Green chutney, namkeen, salad, Aloo subzi and churma.

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