Hey Guys!

Its me again. Been a while since I put up a post. Sorry about the long gap but this month is going to be full of exciting reviews and recipes.

Let’s start off with Daal Baati. This traditional Rajasthani dish had been a favourite amongst us Indians since years. There are many versions to it and here goes mine.



1) 4 cups of Wheat Flour.
2) 1.5 Cups of Rawa.
3) 1 tbsp Ajwain
4) 3 cups of warm ghee
5) 4-5 tbsp of warm water
6) 1 tsp baking soda
7) Salt to taste


1) 2 cups of Moong Daal
2) 1/2 cup of toor daal
3) 1/2 cup udad daal
4) 1/2 cup black masoor daal
5) 2 tomatoes
6) 1 tbsp chopped ginger
7) 2-3 tbsp ghee
8) 1 tsp turmeric powder
9) 2 tsp garam masala powder
10) 1 tsp corriander powder
11) 1 tsp red chilli powder
12) 1 green chili (finely chopped)
9) Salt to taste.


1) 10-12 Kashmiri red chillies
2) 8-10 cloves of garlic (Chopped roughly)
3) 1 tbsp oil
4) 1 cup warm water
5) Salt to taste.



In a bowl take all the flour, rawa, salt and baking soda and mix well. Add the ajwain. Slowly add warmed ghee and make a soft dough adding a little warm water at the end.

The dough should not be totally soft.

Keep the dough in the Fridge for 10-15 mins.

Pre heat the oven at 200 degrees C for 5 mins.

Remove the dough from the fridge and soften using hands . Make medium sized rounds.

Grease a baking tray with ghee. Put the baatis on it. Make fork impressions on the top and brush the tops with ghee too.

Bake in the oven at 200 degrees C for 20 mins. In the middle after 10 mins turn the baatis over to the other side so the top of the other side gets cooked too.

When the baatis are brown and ready check when cooled if the insides are cooked.


Soak all the daals in about 4-5 cups of water for an hour. In a pressure cooker ad ghee. Add 1 chopped tomato, ginger, turmeric and cook.

Add the mixed soaked daals and pressure cook for 2-3 whistles or a required.

When cooled strain out ecxess water and make a thick consistency using a hand blender.

In a small pan heat ghee. Add 1 tsp jeera, 1 finely chopped green chilli,salt, 1 finely chopped tomato, the garam masala, red chilli powder, corriander powder.

Add this to the cooked daal. Boil the daal for 7-8 mins mixing well on a low flame. Add water if needed.


Crush the fresh kashmiri red chillies in warm water for about 10 mins. Crush into a smooth paste. Make a seperate paste of the garlic.

In a pan heat oil. Add the garlic and saute. Add the kashmiri red chilli paste, salt and cook for a bit.


First take a baati and crush it using hands. Pour a spoon of warm ghee on top. Pour the daal over it. Now pour a spoon of the red garlic chutney on top. Garnish with some chopped onions and corriander.Simple traditional cooking.

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