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Dal Baati (दाल बाटी) is an Indian dish comprising dal (lentils) and baati (hard wheat rolls). It is popular in Rajasthan and Braj, Nimar and Malwa regions). Dal is basically prepared using Combination of Mix daals ( like Tuver, Moong, urad, chana daal and masoor) All these pulses/lentils are cooked together . First a small amount of vegetable oil is heated in a frying pan and then the seasoning rai-jeera (mustard and cumin seeds) is added into the hot oil. Then green chilli, garlic and some spices including hing, red chilli, haldi, coriander, ginger are added. There may be a sweet and sour version of dal in some regions. And finally, the boiled daal is added and cooked. Baati is a hard bread made up of wheat flour commonly known as aata. Wheat flour is kneaded with little bit of salt, dahi(yogurt) and water. Tennis ball-sized round balls of this dough are cooked in well heated traditional oven. When the "baati" becomes golden brown in colour, it is greased with ghee and is then served with dal, Churma, rice, green chutney, Raw Mango chutney, green salad with lots of onion and fresh buttermilk.
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