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Madhyapradesh · Lunch

Daal Baati (Wheat Balls with Spiced Lentil Curry — Rajasthani-Malwa Style)

Traditional 8. Daal Baati recipe

🧺 Ingredients

• 250g whole wheat flour
• 60ml semolina
• 30ml ghee
• 5ml salt
• 5ml sugar
• 3.5ml baking soda
• 120ml hot water
• 15ml oil (for basting)
• 100g mixed dals (toor + gram dal, 1:1 ratio), soaked 2 hours
• 150g tomato, chopped
• 20ml ghee
• 1 small onion (60g), chopped
• 10g ginger, grated
• 2 green chilis, chopped
• 5ml cumin seeds
• 1 black cardamom
• 3 cloves
• 1cm cinnamon stick
• 10 black peppercorns
• 2.5ml turmeric powder
• 10ml coriander powder
• 5ml red chili powder
• 1 pinch asafoetida
• 500ml water
• Salt to taste
• 20ml coriander leaves, chopped

👩‍🍳 How to make Daal Baati

1. Mix flour, semolina, salt, and sugar in bowl
2. Add 30ml ghee and baking soda; mix with spoon
3. Gradually add hot water while kneading into soft, pliable dough (not sticky)
4. Let rest covered for 10 minutes
5. Shape into 8 equal balls (golf ball size)
6. Bake at 200°C for 18–20 minutes until light golden (surface should be firm to touch)
7. OR: Boil in salted water until they float (10 minutes), then bake 5 minutes
8. Remove from oven, brush with 15ml ghee while hot
9. Keep warm
10. Heat 20ml ghee to 70°C
11. Add cumin seeds, crackle 10 seconds
12. Add black cardamom, cloves, cinnamon, peppercorns; toast 3 seconds
13. Add chopped onion, ginger, green chilis; sauté 2 minutes until onion softens
14. Add chopped tomato; cook 2 minutes until soft
15. Add turmeric, coriander, chili powder, asafoetida; stir 30 seconds
16. Add soaked drained dals; stir 1 minute to coat with spices
17. Pour water and salt; bring to boil (high heat, 3 minutes)
18. Pressure cook: 1 whistle on high heat + 5 minutes on low heat (or simmer 20 minutes uncovered)
19. Daal should be creamy, not thin
20. Stir in coriander leaves
21. Arrange baati on plate, spoon hot daal on top or beside.
22. Baati should absorb some daal.
23. ---

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