Ai rasoi tales

Ingredients

• 2 cups Whole Wheat Flour (all-purpose atta, sifted)
• 3/4 cup Water (lukewarm for dough)
• 1 tsp Salt (for dough and dal)
• 4 tbsp Ghee (clarified butter, divided)
• 1 cup Toor Dal (Pigeon Peas) (rinsed)
• 1/2 tsp Turmeric Powder (ground)
• 1/2 tsp Red Chili Powder (adjust to taste)
• 1 tsp Cumin Seeds (for tempering)
• 1/2 tsp Mustard Seeds (for tempering)
• 1 pinch Asafoetida (Hing) (optional, for flavor)
• 1 tsp Ginger Garlic Paste (fresh or jarred)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (chopped)
• 2 tbsp Fresh Coriander Leaves (chopped for garnish)

Instructions

1. Make the dough balls

   In a mixing bowl combine whole wheat flour, 1 tsp salt and enough lukewarm water to form a firm, non‑sticky dough. Knead for 2‑3 minutes, then divide into small walnut‑sized balls and place them on a clean surface near the stove.

   Time: PT5M

2. Let the dough balls harden

   Leave the shaped dough balls near the hot stove (or in a warm corner) for about 15 minutes. They will become firm and slightly dry, mimicking the traditional baati that is baked later.

   Time: PT15M

3. Cook the dal

   Rinse the toor dal and place it in the pressure cooker with 2 cups water, 1/2 tsp turmeric, and a pinch of salt. Cook on medium heat for 2 whistles (about 20 minutes). Once pressure releases, stir and set aside.

   Time: PT25M

   Temperature: medium heat

4. Temper the dal

   Heat 2 tbsp ghee in a skillet. Add mustard seeds, cumin seeds, a pinch of asafoetida, then sauté onions until golden. Add ginger‑garlic paste, tomatoes, red chili powder and sauté for another minute. Pour this tempering over the cooked dal and mix well. Adjust salt if needed.

   Time: PT5M

   Temperature: medium heat

5. Break and enrich the baatis

   Take the hardened dough balls, gently crush them with your hands or a spoon, then add the remaining 2 tbsp ghee. Mix the crumbled baatis into the hot dal so they soak up the flavors.

   Time: PT5M

6. Serve

   Transfer the dal baati to a serving bowl, garnish with fresh coriander leaves and an extra drizzle of ghee if desired. Serve hot with pickles or a side salad.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

8g