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Servings: 1

Ingredients

Cost per recipe $1.27 view details
  • 2 c. Wheat flour
  • 1 Tbsp. Rawa, (semolina)
  • 2 Tbsp. Ghee Salt to taste
  • 1/2 c. Green moong dal
  • 1 Tbsp. Yellow channa dal
  • 1 Tbsp. Ghee or possibly oil
  • 1/2 tsp Garam masala
  • 1 tsp Red chilli pwdr
  • 1/4 tsp Haldi, (turmeric) pwdr
  • 1/2 tsp Dhania, (coriander seeds) pwdr Salt to taste
  • 1/2 x Lemon
  • 1 Tbsp. Coriander minced
  • 1/2 x Inch ginger grated
  • 1/2 tsp Cumin and mustard seeds
  • 2 c. Water

Directions

  1. For Baati:Mix the flour, rawa, salt and ghee.
  2. Knead very stiff dough with hot water.
  3. Shape in ball the size of a ping pong ball.
  4. Heat a gas tandoor or possibly oven and roast on low heat until the outer cover is brown and crusty.
  5. Break open pour some fresh ghee on the halves.
  6. Serve warm with channa moong dal and pickles.
  7. For Daal:Wash both dal together add in 1 c. water and a healthy pinch of turmeric.
  8. Pressure cook dal. (Approx.4 whistles will cook the dal).
  9. Cold the cooker. Remove dal.
  10. Mix all the spice powders in 1/2 c. water to make thin paste.
  11. Put ghee in a pan and heat.
  12. Add in the cumin & coriander seeds. Once they splutter add in ginger.
  13. Add in the paste of spice powders. Fry for a minute, add in the dal.
  14. Add in remaining water and stir well. Bring to a boil.
  15. Add in lemon juice. Check and add in salt if required.
  16. Garnish with minced coriander.
  17. Serve warm with warm steamed rice.
  18. Making time for daal: 1/2 hour
  19. Makes:4 servings
  20. Shelf life: Best warm and fresh

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 763g
Calories 1058  
Calories from Fat 150 14%
Total Fat 16.96g 21%
Saturated Fat 8.51g 34%
Trans Fat 0.0g  
Cholesterol 33mg 11%
Sodium 55mg 2%
Potassium 448mg 13%
Total Carbs 197.72g 53%
Dietary Fiber 10.6g 35%
Sugars 1.4g 1%
Protein 27.3g 44%
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