Friday, May 23, 2008

Panchmel Dal and Baati

When RCI Rajasthan was announced, I had bookmarked few recipes. I found Dal Baati , part of an ordinary Rajasthan menu. Most of the Rajasthani recipes were new to me. Finally I tried Baati and Gatte ka Pulao. But since my personal life kept me busy, could not post it in time for the event. Even now, its the routine cooking going on in my kitchen. Meanwhile, the to-be-posted recipes will make it to the blog.

For baati, I followed partly sanjeev kapoor's recipe and Aathika's .

Whole wheat flour - 1 1/2 cup
besan - 1/2 cup
ghee - 3 tbspn
curd - 1/2 cup
baking powder - 1/2 tspn
ajwain (omam) - 1/2 tspn
salt to taste

Mix all the ingredients and knead into a soft dough using water.

Divide the dough into 8 equal portions and shape into balls.

Cover and keep for one hour.

I use my MIL's old handvo cooker for baking. I baked for nearly 30 mts. By that time, I could see cracks on top of the baatis. To have a look at the handvo cooker, visit here.

Panchmel Dal

Recipe source - Sanjeev Kapoor

As the name indicates, this recipe calls for 5 different dal. Needless to mention about the protien punch hidden in this recipe.

Bengal gram (chana dal) - 1/4 cup
Whole green gram (whole moong) - 1/4 cup
Split black gram (urad dal) -1/4 cup
red lentils (masoor dal) - 1/4 cup
turmeric powder - 1/2 tspn
salt to taste
ginger - 1 inch
green chillies - 2
oil - 3 tblspn
hing - a pinch
cumin seeds - 1/2 tspn
cloves - 5
red chillies - 2 (broken into two)
cumin powder - 1 tspn
coriander powder - 1 tspn
red chilli powder -1/2 tspn
tomatoes - 2 nos
garam masala - 1/2 tspn (I used Kitchen King masala)

Wash all the dal together. Pressure cook with enough water and turmeric.
Grind ginger and green chillies to a paste
Heat oil in a pan. Add hing, cumin seeds, cloves and red chillies. When cumin seeds change color,
add ginger-chilly paste and saute for few seconds.

Stir in cumin powder, coriander powder, red chilli powder.

Add the chopped tomatoes. Cook till oil separates.

Add cooked dal and additional water if needed.

Cook for ten minutes with occasional stirring. Take care the dal doesn't stick to the pan.

Add garam masala powder and remove from heat.
Serve hot with baati.
Baatis are usually broken into pieces and dropped in a bowl of dal and eaten.