מתכון: דאל באאטי ופנצ'מל דאל

מצרכים

• 3 cups whole wheat flour (atta)
• 4 tbsp semolina (suji)
• 2 tbsp gram flour (besan)
• 4 tbsp ghee
• ½ tsp carom seeds (ajwain)
• ¼ tsp baking soda or baking powder
• 2 cups curd
• Salt, to taste
• Water, if required
• Split moong dal
• Split urad dal
• Whole black urad dal
• Chana dal
• Moong dal
• Masoor dal
• Salt, to taste
• Turmeric, optional
• Ghee, for tempering
• Tadka ingredients of your choice

אופן ההכנה

1. In a large bowl, combine the atta, suji, besan, ajwain, baking soda/baking powder and salt.
2. Add 4 tbsp ghee and rub it into the flour mixture until well incorporated.
3. Add the curd and knead into a firm, slightly stiff dough. Add a little water only if required.
4. Let the dough rest for 10–15 minutes.
5. Divide the dough into equal portions and roll them into round balls.
6. Lightly flatten each ball and make a small indentation in the centre.
7. Air-Fryer Baati
8. Preheat the air fryer at 180°C for 5 minutes.
9. Place the baatis in the air-fryer basket, leaving some space between them.
10. Brush the baatis lightly with ghee.
11. Air fry at 180°C for 10 minutes.
12. Flip the baatis, brush the other side with ghee, and cook for another 8–10 minutes, until golden brown and cooked through.
13. Once done, brush them with more ghee while they are hot.
14. Traditionally, you can lightly crack the baatis before serving and pour/generously dip them in ghee.
15. Tip: If your baatis are large, they may need a few extra minutes. They should be golden outside and properly cooked inside.
16. Panchmel Dal
17. Wash all the dals thoroughly.
18. Soak them together in water for 2 hours.
19. Drain and transfer the soaked dals to a pressure cooker.
20. Add water, salt and turmeric, if using.
21. Pressure cook until all the dals are completely soft and well cooked.
22. Once cooked, mix the dals together well. Adjust the consistency with hot water if needed.
23. Heat ghee in a tadka pan and prepare your tempering.
24. Pour t