दाल बाटी

FOR BAATI

* 2 cup Wheat flour
* 1/2 cup corn meal/1/2cup Rawa; (semolina)
* 2 tb Ghee
* Salt to taste
* 1/2 tea spoon soda

For the panchmel dal
1/3 cup split chana dal
1/3 cup toovar dal
1/3 cup green moong dal
1 tablespoon urad dal
1 tablespoon whole moong
3 teaspoons chilli powder
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
3 cloves
2 bay leaves
1 teaspoon cumin seeds
2 green chillies, slit
a pinch asafoetida (hing)
2 teaspoons amchur
2 teaspoons tamarind pulp
3 tablespoons ghee
salt to taste

Instructions

For Baati: Mix the flour, corn meal/rawa, soda,salt and ghee. Knead very stiff dough with warm water. Shape in ball the size of a ping pong ball. Heat a gas tandoor or oven and roast on low heat till the outer cover is brown and crusty. Break open pour some fresh ghee on the halves. Serve hot with dal and pickles.

For Daal: Wash all dals together add 4 cups water and a pinch of turmeric. Pressure cook dal. (Approx.4 whistles will cook the dal). Cool the cooker. Remove dal. Mix all the spice powders in 1/2 cup water to make thin paste. Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saut for 1 to 2 minutes. Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.
Check and add salt if required. Garnish with chopped coriander. Serve hot .