Rajasthan x Italy
Dal baati bruschetta
Baati sliced thin, toasted in ghee and piled with dal. Rajasthan just learned to make small talk.
75 minTime
14 gProtein each
mediumSpice
The roll that baked in the embers3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original474kcal
14 gprotein
11 gfibre
75minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Rub the whole wheat flour, rava, ajwain, baking soda, a pinch of the salt and 2 tbsp ghee together. Add about 100 ml of the water a little at a time and knead a stiff dough. Rest 15 minutes.
- 2Heat the oven to 200°C. Shape the dough into two logs about 4 cm thick. Slash the tops and bake for 30 to 35 minutes, turning once.
- 3Meanwhile wash the toor dal, chana dal and moong dal and pressure cook them with the turmeric, salt and the remaining 400 ml water for 3 whistles. Let the pressure release naturally.
- 4Finely chop the onion and keep half aside raw. Heat 1 tbsp ghee on medium heat, add the cumin seeds and asafoetida, then half the onion, the ginger and green chilli. Cook 4 minutes, add the tomato and most of the red chilli powder, keeping a pinch aside, and cook until soft.
- 5Tip in the dal and simmer, stirring, until thick enough to mound on a spoon. Cool slightly.
- 6Slice the cooled baati logs 1.5 cm thick. Brush with the remaining ghee and toast on a tawa on medium heat or under the grill until crisp on both sides.
- 7Spoon dal on each slice. Top with the raw onion, coriander leaves, a few drops of the lemon juice and the pinch of red chilli powder. Serve at once.
Serve it like this
Line the toasts up on a long wooden board, dal side up, with lemon wedges at one end and a small bowl of ghee for anyone who wants more.
