Dal Baati | Lentil curry with baked dumplings
(0)
50 min
Under an hour
Sezamo
Dal Baati este cel mai renumit preparat regal din Rajasthan: un curry aromat de linte gătit cu unt ghee și mirodenii, servit alături de găluște tradiționale de grâu coapte la cuptor până devin aurii și crocante.
Preparation method
Preparing and baking the Baati dumplings
Preheat the oven to 190°C and line a baking sheet with parchment paper. In a large bowl, sift the plain white wheat flour and mix it with the semolina, a quarter teaspoon of ground turmeric, and half a teaspoon of sea salt.
Melt 20 g of clarified butter (ghee) and pour it over the dry mixture. Gradually incorporate about 100-120 ml of lukewarm water and knead for 5 minutes into a firm, dense, and elastic dough.
Divide the dough into 8 equal balls (baati). Using your thumb, press gently into the centre of each ball to create a small indentation that will help the inside bake evenly. Place the dumplings on the baking sheet and bake for 25-30 minutes at 190°C, turning them halfway through, until they become golden and crisp on the outside.
Chef's tip
The secret to authentic Rajasthani baati is adding semolina to the dough, which gives them an irresistibly crispy exterior that contrasts with the tender interior.
Traditionally, baati dumplings are broken by hand into small pieces directly into the bowl of hot lentil curry, allowing them to soak up the rich, fragrant sauce for a few moments.
27 min
Under an hour
