Dal Baati (Rajasthani Baked Wheat Balls with Mixed Lentils)

Method

1. 1

   Wash the three lentils and soak them in cold water for 30 minutes. Drain, then put in a large pan with the turmeric and 800 ml water. Bring to the boil, skim off any foam, then simmer for 40 minutes until completely soft.

   40 min
2. 2

   For the baati, mix the flour, semolina, carom seeds, baking powder and salt. Rub in the 90 g melted ghee, then add the warm water and make a firm dough. Rest for 15 minutes.

3. 3

   Heat the oven to 200°C (180°C fan). Shape the dough into 12 balls and press a small dent in each top. Bake on a tray for 35 minutes, turning once, until deep golden and cracked.

   35 min
4. 4

   While the baati bake, heat 1 tablespoon ghee in a pan and add the cumin seeds. Cook the onion for 8 minutes until golden, then add the garlic and ginger for 1 minute.

   8 min
5. 5

   Stir in the tomatoes, chilli powder and salt and cook for 6 minutes until jammy. Pour into the cooked lentils with the garam masala, mash lightly and simmer for 5 minutes.

   6 min
6. 6

   Crack the hot baati open with your hands and spoon over melted ghee. Serve with the dal, scattered with coriander.