Rustic hard bread made of whole wheat flour, chickpea flour & semolina seasoned with aromatics served with mixed lentils is a hearty meal relished in Rajasthan
- 1/4 cup toor dal (split yellow pigeon peas soaked for 10mins)
- 1/4 cup moong dal (split skinless green gram soaked for 10mins)
- 1/4 cup masoor dal (split red lentils soaked for 10mins)
- 1/4 cup chana dal (split chickpeas soaked for 10min)
- 1/4 cup whole moong (whole green gram with skin soaked overnight/8 hours)
- 1 cup finely chopped onions
- 1 cup finely chopped tomatoes
- 1 tsp or to taste red chilli powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp garam masala powder
- 1 tsp oil
- salt to taste
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 green chillies sliced, adjust to taste
- 1 inch ginger chopped
- 5-6 cloves of garlic crushed
- 2 tsp ghee
- 1/2 cup finely chopped coriander leaves
- 1 cup whole wheat flour
- 1/4 cup chickpea flour (besan)
- 1 tbsp semolina
- 1/2 cup ghee, melted
- 2 tsp coarsely crushed fennel seeds (saunf)
- 2 tsp coarsely crushed carom seeds (ajwain)
- salt to taste
- 1/4 cup ghee
Heat the oil in a pressure cooker and fry the onions till translucent. Toss in the chopped tomatoes and cook for 2-3 minutes. Add the dry masalas, mix and fry for a couple of minutes.
Add the washed & soaked dals and fry for 2 minutes. Add enough water so that it covers the dals for about an inch above them. Cover the pressure cooker lid & cook for 12-15 minutes on a medium high flame.
When the cooker comes to room temperature (the whistle/weight comes off easily), mix the contents and add water to arrive at the desired consistency. Don't add too much water, the daal should be thickish. Toss in the chopped coriander leaves. Cover & keep aside.
For the tempering/seasoning, on a medium flame, heat the ghee in a smaller pan and toss in the mustard seeds and cumin seeds. When they stop spluttering add the green chillies, ginger, garlic and onions and fry lightly until you get a nice aroma and take care to see that the contents do not burn. Quickly pour this seasoning into the prepared daal.
Serve hot with baati or rice!Preparing the baati
In a flat wide bowl mix all the ingredients mentioned under 'For the baati' and knead it into a smooth dough. Add very little water only if required. Keep covered until required. Pre-heat the oven on Low on grill/broil mode (I preheated at 110 degrees C for 10mins). Keep a baking tray covered with aluminium foil ready
Pinch out lemon sized balls out of the dough and roll between the palms to ensure that the surface has no cracks. Gently make a dimple (thumb impression) in the centre of each baati.
Brush each baati generously with the ghee and place on the baking tray and into the oven on the top rack and broil/grill for approx 20-25 minutes flipping them halfway across bake time. Add or reduce bake time depending on your oven to ensure that the baatis turn a golden brown evenly.
Remove, dunk them in ghee (unless you are health conscious) and serve hot with Panchmel Daal
The baatis do not fluff up and are not soft like regular bread/buns. This is because there is no leavening agent (like yeast, baking powder etc) used. The baatis remain the way they looked before you put them into the oven, except that they emerge harder, browner and tastier.