Dal baati

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This article is about the a cuisine of Malwa region of Madhya Pradesh. For the Rajasthani cuisine, see Dal Bati Churma.
Dal Bati Choorma
Baati being cooked over coal, for Dal baati, Pushkar Camel Fair.

Dal Baati (Hindi: दाल बाटी) is an Indian dish comprising dal (lentils) and baati (hard wheat rolls).[1] It is popular in Rajasthan, Uttar Pradesh and Madhya Pradesh (especially in Braj,Nimar and Malwa regions).

Dal is basically prepared using tuvaar dal, Chana dal(prepared by removing skin of split chickpea, Mung dal, Moth dal, Urad Dal. All these pulses/lentils are cooked together after being soaked in water for a few hours. First a small amount of vegetable oil is heated in a frying pan and then the seasoning rai-jeera (mustard and fennel seeds) is added into the hot oil. Then mashed green chilli, garlic and some spices including hing, red chilli, haldi, coriander, ginger are added. There may be a sweet and sour daal version can be made.And finally, the boiled daal is added and cooked.

Baati is a hard bread made up of wheat powder commonly known as aata. Wheat powder is mashed with little bit of salt, dahi (yogurt) and water. Tennis ball-sized round balls of this mixture are put it in well heated traditional oven. When the "baati" becomes a golden brown colour, its stuffed with ghee and served hot.

This dal-baati is then served with rava ladoo, rice, pudina chaatni, kari (green mango) chaatni, green salad with excess of onion and fresh buttermilk (chass).

Dal bafla[edit]

Dal Bafla

Dal bafla (Hindi: दाल बाफला) is a variation of dal baati, where the normal baati is boiled before baking it in baati oven. Batti is replaced by the bafla, a softer version of it.

References[edit]

  1. ^ Dinesh Sharma & Madalsa Sharma (16 May 2014). The Science and Art of Indian Cooking: Indian Cooking. p. 20. ISBN 978-1-4828-2215-1.