Ingredient: tomato

Corn Palak

Corn Palak

Corn Palak is the best combination in curry. As we know spinach is highly nutritious and contains iron. It helps to give immunity and power. Corn is a Cereal Grain. Corn kernels contain calories, vitamins, fiber, and carbohydrates. This recipe is a variation of Palak Paneer […]

Kala Chana Curry

Kala Chana Curry

Kala Chana is also naming as black chana masala, black chickpea curry, etc. It is cuisine from India. It’s a different type of variety of chickpea or Bengal gram black in color. The seeds are small in size. It contains high sources of Protein. It […]

Dal-Baati

Dal-Baati

 

Dal-Baati recipe
Dal-Baati

Dal-Baati is a Rajasthani, Indian food. Spicy Dal and freshly made hot Baatis with ghee is a perfect combination of Rajasthani meal. Rajasthan is famous for their regal caterer and their culture.

Dal is prepared with Moong dal (Split green gram), Chana dal (split Bengal gram), Urad dal (split black lentils), Tuvar dal (Arhar) and Baati is prepared with wheat flour. In this recipe, I will tell you the exact Rajasthani recipe how they prepared in Rajasthan.

In the restaurant, if you will order this dish they will give you Baati immersed in oil. But if you are making in the home with ghee instead of oil. This will give you perfect Rajasthani taste. Which you will never get in the restaurant.  A better way to make it in a home in Rajasthani way with ghee.

If you want to know more about Indian Cuisine then see Maharashtrian recipes.

Print Recipe
Dal-Baati
Dal-Baati recipe - Rajasthani recipe, Baati is immersed in ghee and dal spicy dal is also tempering in the ghee.
An image is showing Dal-Baati
Course Main Course
Cuisine Rajasthani
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 10 minutes
Servings
Ingredients
For Baatis
For Dal
Course Main Course
Cuisine Rajasthani
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 10 minutes
Servings
Ingredients
For Baatis
For Dal
An image is showing Dal-Baati
Instructions
Making Baatis
  1. In a mixing bowl, add wheat flour, ghee, crushed cumin seeds, crushed carom seeds and salt.
  2. Combine all ingredients well. If you will clench your fist, that will form a dough like consistency.
    Baati dough
  3. Then add water little by little and knead a stiff dough.
    Baati Dough
  4. Divide the dough into 6-8 equal portions.
    Baati Dough
  5. Take 1 portion of dough and make a + sign by using your thumb.
    Image is showing making Baatis
  6. Again make a round. And again make a + sign using thumb and again make a round.
    Image is showing making Baatis
  7. Repeat procedure to make other Baatis.
    The image is showing making Baatis
  8. Preheat the Baati oven, or keep sand or salt in a big container and keep the wired rack on above the sand or salt.
  9. Place the Baatis on the wire rack.
  10. Cover the lid and allow to cook Baatis for 20 minutes on medium-high flame.
  11. Then turn the Baatis and brush some ghee over it. Allow cooking for again 10 minutes more. Or cook until becoming golden brown.
    The image is showing applying ghee
  12. Remove Baatis from oven and immersed in ghee.
Making Dal
  1. In a bowl, take a green gram and Bengal gram.
    Image is showing Dal making
  2. Wash the dals and allow to soak for 1 hour.
  3. Add 2-3 cups water, 2-3 drops of oil, 1/2 teaspoon turmeric powder and allow to pressure cook for 2-3 whistles.
    The image is showing dal pressure cook
  4. After cooling down, whisk the dal and keep it aside. Do not drain the water. If required add more water.
    The image is showing Dal making
  5. Now heat the ghee in a pan for tempering.
    The image is showing tempering the dal
  6. Add mustard seeds, allow to crackle.
  7. Then add cumin seeds, curry leaves, asafetida, chopped garlic and chopped green chilies. And stir.
    The image is showing dal tempering
  8. Now add chopped onion cook until becoming translucent and then add chopped tomatoes.
    The image is showing Dal tempering
  9. Now add red chili powder, salt and mix well.
  10. Pour the tempering into the mix dal and mix well.
    The image is showing dal making
  11. Now add chopped coriander and mix it up.
  12. Dal-Baati is ready to serve. Enjoy spicy dal with Baatis deep in a ghee.
Recipe Notes
  1. You can add more lentils like Urad dal (split black lentils), Tuvar dal (Arhar) that is called dal Panchratan.
  2. If you can easily customize seasoning according to your taste.

Semolina (Rava) Upma

Semolina (Rava) Upma

Upma is made using wheat semolina i.e. Rava. It is prepared in Maharashtra, South India, etc. In South, India Upma is very common and it is made up of fine sooji or semolina, urad dal (black gram) and it’s soft and sticky. But in Maharashtra, […]

Eggplant Masala Curry/Brinjal Masala/Baigan Masala

Eggplant Masala Curry/Brinjal Masala/Baigan Masala

Baigan masala curry is more popular Indian main course recipe. Most of the time in festival, wedding, Puja or some guest are coming in the home then we generally prefer to cook Baigan masala curry. This recipe I have written because it’s so easy to […]

Cabbage Curry

Cabbage Curry

Cabbage curry is a side dish and it goes with chapatti or rice. It is made with cabbage and some Indian spices. Instead of traditionally, I made this curry in my own version and it turns very tasty. It saves your time as well as you will get delicious tastes too. So let’s get start new version of Cabbage Curry.

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Cabbage Curry
Cabbage curry recipe - made for lunch or dinner with fewer ingredients which are regularly used and easily available at the home.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Heat 1 tablespoon oil in a saucepan. When oil turns hot, add 2-3 cups of chopped cabbage in it.
  2. Give a nice stir and cover it with lid. Side by side you can do cuttings of onions, tomato, green chili and ginger garlic paste.
  3. Allow cooking cabbage 70% done. Remove cabbage from the saucepan and keep it aside.
  4. In the same saucepan add 1 tablespoon oil and add ½ teaspoon of mustard seeds. Let it crackled. Add cumin seeds stir.
  5. Add ginger garlic paste and stir well. Add sliced green chili.
  6. Now add onion and cook until becoming translucent.
  7. Then add chopped tomatoes. Cook it till become soft.
  8. Add all spices, red chili powder, turmeric powder, garam masala and salt and mix it well.
  9. Add green peas and cook it for 1-2 minute. If you are taking frozen green peas, no need to cook it much.
  10. Lastly, add cabbage which we have done shallow fry earlier. Mix it well and cover it.
  11. Cook it for 2 minutes or till cabbage is cooked.
  12. Cabbage Curry is ready to serve.Garnish with some chopped coriander.
  13. Enjoy with chapatti or rice. Really it tastes so nice. Please try it once.
Palak Paneer

Palak Paneer

Palak Paneer is made of soft paneer (cottage cheese) which is deep in palak (spinach) gravy. Their Indian vegetarian dishes which can be eaten with Chapati, Naan, Poori or rice. Palak Paneer tastes very nice which can be made by Indian spices. Print Recipe Palak […]