Rajasthani Dal Baati (Lentil Dal with Baked Baati)

Dal

• 80 g Chana dal
• 80 g Toor dal
• 60 g Moong dal
• 1 tsp Ground turmeric
• 1 pinch Asafoetida
• 4 cloves Garlic
• 2 tsp Cumin seeds
• 3 tbsp Ghee
• 900 ml Water
• 1 ½ tsp Fine sea salt

Baati and serving

• 200 g Whole wheat flour
• 60 g Semolina
• 5 tbsp Ghee
• 1 tsp Baking powder
• 140 ml Water
• ¾ tsp Fine sea salt
• 15 g Fresh coriander
• 1 piece Lemon

1. Rinse the chana dal, toor dal and moong dal until the water runs mostly clear, then soak in plenty of water for 30 minutes. Drain well.
2. Heat the oven to 200°C (390°F). In a mixing bowl, combine the whole wheat flour, semolina, baking powder and fine sea salt.
3. Melt 3 tbsp ghee and mix it into the flour mixture until it looks sandy. Add the water gradually and knead to a firm dough, then cover and rest for 15 minutes.
4. Divide the dough into 6 equal balls and roll smooth. Arrange on a baking tray and bake for 25 minutes, turning once, until firm and lightly browned.
5. While the baati bake, put the drained lentils in a large pot with 900 ml water, ground turmeric and 1 tsp fine sea salt. Bring to the boil, then simmer gently for 30 to 35 minutes, stirring now and then, until the lentils are very tender and starting to break down.
6. Crush the garlic to a paste. In a small saucepan, heat 3 tbsp ghee over medium heat, add the cumin seeds and cook for 30 to 45 seconds until fragrant, then stir in the asafoetida and garlic for 20 to 30 seconds.
7. Stir the hot ghee mixture into the dal and simmer for 5 minutes so the flavours meld. If needed, add a splash of water to loosen to a spoonable consistency, then taste and adjust salt.
8. Warm the remaining 2 tbsp ghee and brush it over the hot baati. Chop the fresh coriander and cut the lemon into wedges, then serve the dal with baati, coriander and lemon for squeezing.

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