Ingredients

• For Baati
• 2 cups - wheat flour
• 1 tbsp - rava (semolina)
• 2 tbsp - ghee
• salt to taste
• For Daal
• 1/2 cup - green moong dal
• 1 tbsp - yellow channa dal
• 1 tbsp - ghee or oil
• 1/2 tsp - garam masala
• 1 tsp - red chilli powder
• 1/4 tsp -haldi (turmeric) powder
• 1/2 tsp - dhania (coriander seeds) powder
• salt to taste
• 1/2 lemon
• 1 tbsp - coriander chopped
• 1/2" ginger grated
• 1/2 tsp - each cumin and mustard seeds
• 2 cups - water

How to Make Daal Baati

• For Baati
• Mix the flour, rawa, salt and ghee.
• Knead very stiff dough with warm water.
• Shape in ball the size of a ping pong ball.
• Heat a gas tandoor or oven and roast on low heat till the outer cover is brown and crusty.
• Break open pour some fresh ghee on the halves.
• Serve hot with channa moong dal and pickles.
• For Daal
• Wash both dal together add 1 cup water and a pinch of turmeric.
• Pressure cook dal (Approx.4 whistles will cook the dal).
• Cool the cooker. Remove dal.
• Mix all the spice powders in 1/2 cup water to make thin paste.
• Put ghee in a pan and heat.
• Add the cumin & coriander seeds. Once they splutter add ginger.Add the paste of spice powders. Fry for a minute, add the dal.
• Add remaining water and stir well. Bring to a boil.
• Add lemon juice. Check and add salt if required.
• Garnish with chopped coriander.
• Serve hot.