Dal Baati (Hindi: दाल बाटी), popular dish comprising dal (lentils) and baati (hard wheat rolls),from Hadoti region in Rajasthan and Malwa region in Madhya Pradesh in India.
Dal is basically prepared using tuvaar dal. Tuvaar dal is boiled in a pressure cooker. First a small amount of vegetable oil is heated in a frying pan and then the seasoning rai-jeera (mustard and fennel seeds) is added into the hot oil. Then mashed green chilli, garlic and some spices including hing, red chilli, haldi, coriander, ginger are added. And finally, the boiled tuvaar daal is added and cooked.
Baati is a hard bread made up of wheat powder commonly known as aata. Wheat powder is mashed with little bit of salt and water. Then we prepare tennis ball sized round balls of this mixture and put it in well heated traditional oven. When the "baati" becomes a golden brown colour, its stuffed with ghee and served hot.
This dal-baati is then served with rava ladoo, rice, pudina chaatni, kari (green mango) chaatni, green salad with excess of onion and fresh buttermilk (chass).
Read more about Dal Baati: Dal Bafla