It’s time for Blogging Marathon #12 and I chose “Rajasthani Specials” as my theme for this week. I’ve heard a lot about Rajasthani cuisine, but never tried to make any dishes myself. So when I saw Srivalli’s theme for this edition of the BM, I wanted to try as many delicious Rajasthani recipes as I can.
For Day 1, I made the most famous dish from the Indian desert – “Dal Baati”. Recipe from a dear friend who shared her family recipe with me when I told her that I will be making Rajasthani dishes for my blog. Big thanks to her for a fool-proof modern day kitchen recipe that tasted amazing. Baati’s are traditionally baked on charcoal grills or well heated cow dung cakes. But for the modern day home cooks, ovens are the best alternate to use.
Here’s my Rajasthani thali that I made for our weekend lunch. We enjoyed everything so much and actually over-ate a little bit, we had to take a long afternoon siesta after this. Rajasthani cooking is very rustic with simple to find ingredients and hot spices.
2tbsp for the dough & 2tbspGhee(Clarified butter) - for brushing on the baatis
For Panchmel Dal:
2tbspsmoong dalGreen (whole) (I used split green )
4chiliesGreen - slit
1Ginger" - finely grated
2Bay leaves- fresh or dry
Cilantro(Coriander leaves) - for garnish
To make Baatis: Mix all the ingredients together. Make a stiff dough by slowly adding lukewarm water. Cover with a damp towel and set aside for at least 30 minutes.
Preheat oven to 400°F. Line a baking sheet with parchment.
Divide the dough into equal size balls, I was able to get 8 lemon size balls with the quantities given. Roll them into smooth balls.
Place them on the prepared baking sheet. Brush the baatis with the remaining melted ghee.
Bake for 35-45 minutes or until golden brown. Remove and serve with the melted ghee and Panchmel dal.
To make Panchmel Dal: Optional step: Soak the 5 dals for 1 hour. I did this to make the cooking part faster.
Pressure cook the dals until very tender and mushy.
Heat 1tbsp ghee in a small saucepan, add cumin seeds and bay leaves. Once the seeds start to turn golden add green chilies and ginger. Cook for 1-2 minutes or until ginger is fragrant, take the pan off the heat and add hing and red chili powder. The residual heat is enough to cook the dry masalas.
Pour the tempering over the cooked dal. Mix well and serve with baatis or plain steamed rice.
To Serve: Break the baatis into smaller pieces, pour a spoonful of ghee and some dal on it. Top this off with Churma (recipe coming up) and ENJOY!!!
Lets check out what my fellow Marathoners have cooked up for Day 1 of BM# 12.