Bati with Panchmela Dal

Ingredients 

For Panchmela Dal

• 1/3 cup chana dal (split Bengal gram)
• 1/3 cup toovar (arhar) dal
• 1/3 cup moong dal (split green gram)
• 1 tbsp urad dal (split black lentils)
• 1 tbsp whole moong (whole green gram)
• 3 tsp chilli powder
• 1/4 tsp turmeric powder (haldi)
• 1 tsp coriander (dhania) powder
• 1/2 tsp garam masala
• 3 cloves (laung / lavang)
• 2 bayleaves (tejpatta)
• 1 tsp cumin seeds (jeera)
• 2 green chillies, slit
• a pinch of asafoetida (hing)
• 2 tsp dried mango powder (amchur)
• 3 tbsp ghee
• salt to taste 
• 
  
• For baati

• 2 cup whole wheat flour (gehun ka atta)
• 8 tbsp malai milk
• 4 tbsp melted ghee
• salt to taste
• 2 tbsp buttermilk for making the dough

• 
  
• Method 
• 
  
• Panchmela dal

Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked. 


In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside. 


Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saut for 1 to 2 minutes. 


Add the cooked dals, amchur and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.







Baatis

Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes.

Divide the dough into 10 equal portions and shape each portion into an even sized balls.


Heat a gas tandoor and put the baatis on the grill of the tandoor. Cook them on a medium flame for 20 to 25 minutes. Cooking the baatis over a medium flame will ensure that the baatis are cooked on the insides also. ( oven can also be used at 200' C for about 20 mins)


Arrange the baatis on a serving plate, break each baati into two pieces and pour melted ghee on the baatis. 

Serve with Dal and Garlic Chutney.