Dal Baati Bowl
Looking for a comforting one-bowl dish that’s hearty, easy to make and brimming with the flavors of Rajasthan? It does not get better than the Dal Baati Bowl. With protein-rich, hearty lentils (dal) and perfectly baked wheat dough balls (baati), this is a balanced dish you’ll love. Coupled with the warmth of ghee and harmonious Indian spices, this recipe will give you a delightful taste of Rajasthani cuisine right in your own kitchen.
– Whole wheat flour (1 cup)
– Yellow Moong Dal (1/2 cup)
– Ghee (3 tablespoons)
– Cumin seeds (1 teaspoon)
– Green chili (1, finely chopped)
– Ginger (1 inch, grated)
– Turmeric powder (1/2 teaspoon)
– Red chili powder (1/2 teaspoon)
– Garam masala (1/2 teaspoon)
– Salt (to taste)
– Lemon juice (1-2 teaspoons)
– Fresh coriander leaves (for garnish)
1. Soak the moong dal in water for about 20-30 minutes. While the dal is soaking, take the whole wheat flour in a bowl, add 1 tablespoon of ghee and a pinch of salt. Gradually add water till a firm dough is formed. Cover it and set it aside.
2. Drain the soaked dal, put it in a pressure cooker, and cook on medium heat for 3 whistles. Allow the steam to escape before opening the lid. Check if the dal is soft and cooked. If not, cook for another whistle.
3. In a pan, heat 1 tablespoon of ghee and add cumin seeds. Once they start to splutter, add grated ginger and finely chopped green chili. Sauté for a few seconds.
4. Add the cooked dal to the pan. Add turmeric powder, red chili powder, and salt. Mix well and let it simmer for 5 minutes.
5. While the dal is simmering, divide the dough into round balls. Bake these in a preheated oven at 180°C for 20 minutes or until they’re golden brown and crispy.
6. Crush the baked balls slightly, pour the hot dal over them. Drizzle the remaining ghee, sprinkle garam masala, and lemon juice.
Serve hot, garnished with fresh coriander leaves. Enjoy the comforting and nutritious Dal Baati Bowl that is perfectly portion-controlled for a satisfying meal within 400 calories!