Baati with Panchmel Dal

Ingredients

• For Baati: For Baati:
• 2 cups (240g) whole wheat flour 2 cups (240g) whole wheat flour
• 1/4 cup (60g) ghee (clarified butter) 1/4 cup (60g) ghee (clarified butter)
• 1/4 cup (60g) yogurt 1/4 cup (60g) yogurt
• 1 teaspoon salt 1 teaspoon salt
• Water, as needed Water, as needed
• For Panchmel Dal: For Panchmel Dal:
• 1/2 cup (100g) split yellow moong dal (lentils) 1/2 cup (100g) split yellow moong dal (lentils)
• 1/4 cup (50g) split Bengal gram dal (chana dal) 1/4 cup (50g) split Bengal gram dal (chana dal)
• 1/4 cup (50g) split pigeon pea dal (toor dal) 1/4 cup (50g) split pigeon pea dal (toor dal)
• 1/4 cup (50g) split black gram dal (urad dal) 1/4 cup (50g) split black gram dal (urad dal)
• 1/4 cup (50g) split green gram dal (moong dal) 1/4 cup (50g) split green gram dal (moong dal)
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1/4 teaspoon asafoetida 1/4 teaspoon asafoetida
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 48g (8g sugars)
• Protein: 14g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   - For Baati:
2. 2.
   1. In a large mixing bowl, combine the whole wheat flour, ghee, yogurt, and salt.
3. 3.
   2. Gradually add water and knead the mixture into a firm dough.
4. 4.
   3. Divide the dough into small balls and flatten them slightly.
5. 5.
   4. Preheat the oven to 180°C (350°F).
6. 6.
   5. Place the baati on a baking tray and bake for 25-30 minutes, or until golden brown and crispy.
7. 7.
   6. Remove from the oven and brush with ghee for added flavor.
8. 8.
9. 9.
   - For Panchmel Dal:
10. 10.
    1. Rinse all the lentils thoroughly and soak them in water for 30 minutes.
11. 11.
    2. In a pressure cooker, add the soaked lentils along with 3 cups of water and cook for 4-5 whistles, or until the lentils are soft and mushy.
12. 12.
    3. In a separate pan, heat ghee and add cumin seeds, mustard seeds, and asafoetida. Allow them to splutter.
13. 13.
    4. Add the chopped onions and sauté until golden brown.
14. 14.
    5. Add the ginger-garlic paste and cook for a minute.
15. 15.
    6. Add the chopped tomatoes and cook until they turn mushy.
16. 16.
    7. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.
17. 17.
    8. Pour the cooked lentils into the pan and simmer for 10-15 minutes, allowing the flavors to meld together.
18. 18.
    9. Garnish with fresh coriander leaves before serving.

Treat your ingredients with care...

• Ghee — If you prefer a vegan version, you can substitute ghee with coconut oil or any other plant-based oil for both baati and dal.

Tips & Tricks

• To make the baati even more flavorful, you can add a pinch of ajwain (carom seeds) or crushed fennel seeds to the dough.
• Serve baati with a dollop of ghee on top for an authentic touch.
• For a spicier dal, add a finely chopped green chili along with the spices.
• Adjust the consistency of the dal by adding more water if desired.
• Garnish the dal with a squeeze of fresh lemon juice for a tangy twist.

Serving advice

Serve baati with a generous serving of Panchmel Dal, accompanied by a side of pickles, yogurt, and sliced onions. Enjoy the baati by breaking it into smaller pieces and dipping it into the dal for a burst of flavors.

Presentation advice

Arrange the baati on a platter, drizzle with melted ghee, and sprinkle some fresh coriander leaves on top. Serve the Panchmel Dal in a separate bowl, garnished with coriander leaves. This presentation highlights the rustic charm of the dish.