Tezzbuzz Desk- If you want to make Rajasthan's famous Dal-Bati a little different and with more protein, then you can try Moong Dal Bati. Chef Aruna Vijay has given a twist to the traditional baati with moong dal. The special thing is that instead of baking it directly on the flame, it can be easily prepared in the appe pan.
Rajasthani Dal-Baati is not just a traditional dish, but is also deeply linked to the culture and cuisine of Rajasthan. People visiting Rajasthan also like to taste this desi dish. The taste of Baati and hot Panchmel Dal prepared in desi ghee is special in itself. Baati is usually served with panchmel dal, which provides a good amount of protein. But now you can make Baati also rich in protein. Chef Aruna Vijay has prepared a new version of baati using moong dal. In this, moong dal is included in the baati flour, which increases both its taste and nutrition. Another special thing about this recipe is that the baati does not need to be baked on direct flame in the traditional way. It can be made easily with the help of appe pan. It can be prepared for the family on any special occasion or can also be served to guests.
Ingredients for Moong Dal Baati
- Yellow Moong Dal 1 cup, soaked
- water as per need
- Ghee 2 tbsp
- Celery 1 tsp
- A pinch of asafoetida
- Green chillies 12, finely chopped
- Turmeric powder ½ tsp
- Red chilli powder 1 tsp
- Coriander powder 1½ tsp
- Cumin powder ½ tsp
- salt as per taste
- 2 tbsp fresh coriander, chopped
- wheat flour 1 cup
Ingredients for Panchmel Dal
- Green moong dal ½ cup
- Arhar dal ⅓ cup
- Masoor dal ⅓ cup
- Chana dal 3 tbsp
- urad dal 2 tbsp
- water 1½ cups
Ingredients for Dal Tadka
- Desi Ghee 1½ tbsp
- Asafoetida ½ tsp
- dry red chilli 23
- turmeric powder 1 tsp
- Red chilli powder 1 tsp
- Crushed garlic 1½ tsp
- salt as per taste
- a lot of fresh coriander
- Lemon juice as per need
Prepare Moong Dal Baati like this
First of all, remove excess water from soaked moong dal. After this, grind the lentils coarsely with the help of a mixer or mortar. Instead of grinding the lentils very finely, it would be better to keep them slightly coarse.
Now take out the ground lentils in a big vessel. Add ghee, celery, asafoetida, green chilli, turmeric, red chilli powder, coriander powder, cumin powder, salt and fresh coriander. After this add wheat flour and knead everything well.
Make a ball of the prepared dough and roll it like a roti. Apply ghee on it and prepare small rolls. Now cut these rolls into small pieces.
After this, shape the cut pieces slightly upwards. Add some ghee in the appe pan and cook these pieces well from all sides on medium flame. Make sure that the baati is cooked well from outside and cooked from inside.
Make Panchmel Dal like this
To prepare Panchmel Dal, put green moong dal, arhar dal, masoor dal, chana dal and urad dal in the cooker with water and cook well till it becomes soft.
Now heat desi ghee in a pan. Prepare tadka by adding asafoetida, dry red chilli, turmeric powder, red chilli powder and crushed garlic.
After the tadka is ready, add cooked dal to it. Add salt as per taste and water as per requirement. Cook the dal on low flame until its texture becomes smooth and thick.
Finally add freshly chopped coriander and lemon juice as required in the dal. Serve prepared panchmel dal with hot moong dal baati greased with ghee.
Keep these things in mind while making recipes
To keep the texture of Moong Dal Baati better, it is important to keep the dal coarse while grinding it. Also, by cooking Baati on medium flame, it gets cooked well from outside as well as from inside.
While serving Panchmel Dal with Baati, keep in mind its thickness. The consistency of the dal can be adjusted by adding water as per requirement. In this way, traditional dal-baati can be prepared in a new style with a twist of moong dal.