Rajasthani Dal Baati (Vegan Lentil Dal with Baked Wholewheat Dumplings)

Dal

• 3 tbsp Rapeseed oil
• 2 tsp Cumin seeds
• 4 cloves Garlic
• 20 g Ginger root
• 1 ½ tsp Ground turmeric
• 2 tsp Ground coriander
• 250 g Red lentils
• 2 tsp Fine sea salt
• 900 ml Water

Baati and serving

• 300 g Whole wheat flour
• 1 tsp Fine sea salt
• 4 tbsp Rapeseed oil
• 160 ml Water
• 1 medium Red onion
• 1 medium Lemon

1. Heat the oven to 200°C (390°F). Put a large pot on a medium heat and set a baking tray aside for the baati.
2. For the dal, warm 2 tbsp rapeseed oil in the pot, then add the cumin seeds and let them sizzle for 30 seconds until fragrant. Add the garlic and ginger and cook for 1 minute, stirring so it does not catch.
3. Stir in the ground turmeric and ground coriander for 20 seconds, then add the red lentils, fine sea salt and water. Bring to the boil, then reduce to a gentle simmer and cook for 25 to 30 minutes, stirring often, until thick and spoonable.
4. While the dal simmers, make the baati: mix the whole wheat flour and fine sea salt in a bowl. Stir in 3 tbsp rapeseed oil, then add the water a little at a time to make a firm dough that holds together.
5. Divide the dough into 8 equal pieces and roll into smooth balls. Arrange on the baking tray and bake for 25 to 30 minutes, turning once, until browned and crisp outside.
6. Slice the red onion thinly and cut the lemon into wedges. Taste the dal and adjust with a little more fine sea salt if needed, then keep it on a very low heat until serving.
7. Serve the dal with the hot baati alongside. Drizzle the remaining 1 tbsp rapeseed oil over the dal and finish with red onion and lemon for squeezing.

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