Servings: 4
Calories: 267kcal
Equipment
- 1 Skillet
Ingredients
- 1 cup wheat flour
- 1/4 cup chana dal
- 1/4 teaspoon garam masala powder
- 1/8 teaspoon turmeric
- 1/2 tablespoon lemon juice
- 1/2 tablespoon coriander leaves
- 1/4 teaspoon cumin seeds
- 2 cup water
- 1 tablespoon urad dal
- 1/4 cup moong dal green
- 1/2 tablespoon ghee
- 1/2 teaspoon red chilli powder
- 1/4 teaspoon coriander powder
- 2 pinches salt
- 1/4 inch ginger
- 1/4 teaspoon mustard seeds
- 1/4 cup toor daal
For Dough
- 1/2 tablespoon semolina
- 1 pinch salt
- 1 tablespoon ghee
Instructions
- Take a glass basin and fill it with wheat flour, rawa, salt, and ghee to make the baatis. Knead a very firm dough with warm water using your hands. The dough should be rolled into a ping pong ball size. The dough balls should be roasted for a bit on low heat while a gas tandoor is heating up. Make that they are crusty and brown.
- After that, split it open from the top and brush the halves with some brand-new ghee. Then, wash all the dals together, add 1 cup of water, and 1/4 teaspoon of turmeric to make the dal. The dals are pressure cooked for two whistles. After the cooker has cooled, take the dal out.
- To produce a thin paste, combine all the spice powders with 1/2 cup of water. Cumin and coriander seeds are added to ghee in a skillet over medium heat. Add ginger once they start to sputter. After adding the spice powder paste and cooking it for a minute, add the cooked dal.
- Add lemon juice and coriander leaves as a garnish to the dal.
Video
Nutrition
Calories: 267kcal | Carbohydrates: 42g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 215mg | Potassium: 50mg | Fiber: 6g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 3mg
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