Ingredients:
For Dal:
50 gm channa dal (Bengal gram)
50 gm masoor dal (Red lentils, split)
50 gm toor dal (Yellow lentils, pigeon peas, red gram )
50 gm moong dal (Green lentil, husked)
50 gm urad dal (Black Lentil husked)
(The above lentils should be soaked for at least 30 minutes)
1-1/2 Tbsp. ghee/clarified butter
½ Tbsp.cumin seeds
1/2cup onions
2 tsp ginger paste
1 tsp garlic paste
2 tsp coriander powder
1 tsp red chili powder
1 tsp turmeric powder
2 Tbsp. coriander Chopped
salt to taste
The Tempering:
1 Tbsp. ghee/clarified butter
a generous pinch of asafoetida 1 tsp cumin seeds
The Bati:
2 cups atta/whole-wheat flour
1/2 tsp baking powder
1 cup water
salt to taste
1 cup ghee/clarified butter to soak batti
Method:
Sift flour, baking powder and salt into a tray, add melted ghee and start mixing gradually. Add water and knead to obtain the dough. Divide into 20 equal portions, make balls, cover with moist cloth and rest it for 10 minutes. Now flatten the balls to make patties. Dust a baking tray with flour, arrange these on it, cover with moist cloth and rest until ready to bake. Uncover the baati patties after 30 minutes and put the baking tray in the pre-heated oven ,bake for 30-35 minutes on 180 ºC°C.
To prepare the dal, heat ghee in a, add cumin, stir over medium heat until it begins to splutter, add onions and stir until light golden. Add the ginger and garlic pastes, stir until onions are golden. Add coriander, red chili and turmeric powders -dissolved in 2 Tbsp. of water-and stir-fry until the moisture evaporates. Now add 3 cups of water, add the lentils and salt, stir, bring to a boil, reduce to low heat and simmer until cooked (approx 25-30 minutes).
To prepare the tempering, heat ghee in a frying pan; add asafoetida, stir over medium heat for a few seconds, add cumin and wait for the seeds to splutter. Remove, pour over the dal, stir, remove and adjust the seasoning. Sprinkle fresh coriander.
Remove the baati from the oven, press the top to crack open the crust and soak in melted ghee (to soak baati). Serve with dal and churma.
