Description
Hearty lentil soup with crispy baked wheat rolls. A festive Indian comfort food.
Ingredients
Units
Scale
- 1 cups (237 ml) chana dal
- 1 cups (237 ml) split moong dal
- 1 cups (237 ml) onion chopped
- 1 cups (237 ml) tomato chopped
- 4 green chillies chopped
- 5 curry leaves
- 4 dry red chillies
- 2 bay leaves
- 4 cloves
- 2 cinnamon stick
- 1 tbsp crushed garlic
- 1 tbsp red chilli powder
- 1 tsp garam masala
- 1 tsp cumin seeds
- 1 tsp hing
- 1 tsp turmeric
- 3 tbsp ghee
- Salt
- 1 cups (237 ml) whole wheat flour
- 4 tbsp ghee
- Water for kneading
Instructions
- For dal
- Boil the chana dal and split green moong dal until cooked.
- Heat ghee in a pan.
- Add cumin seeds, bay leaves, cloves, cinnamon, garlic, dry red chillies, green chillies, and onions. Sauté until onions are translucent.
- Add tomatoes and all dry spices. Cook for 15 minutes.
- Add dal, salt, and water. Cook for 15 minutes.
- Garnish with coriander leaves.
- For Baati
- In a bowl, add flour, salt, ghee, and water. Mix well. Do not knead like chapatti flour.
- Preheat oven to 350°F (177°C).
- Bake in the oven for 30 minutes, or until brown.
Notes
- For a smoother dal, blend a portion of the cooked dal before adding it to the pan.
- To prevent the baati from becoming too hard, ensure the dough is slightly moist but not sticky.
- Churma (sweet crumb topping) can be made by crushing the baked baati and mixing it with ghee and sugar; add this step to your recipe for a complete dish.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Oven-Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 500
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 10
- Protein: 20
- Cholesterol: 10