Name: Spicy lentils with wholewheat rolls
Yield: Serves 4
Cuisine: India
Ingredients: 300 g/10 ½ oz/2 ½ cups wholemeal (whole-wheat) flour; 50 g/2 oz/⅓ cup semolina; 15 ml/1 tbsp gram flour (besan); 25 g/1 oz/2 tbsp ghee or unsalted butter; 30 ml/2 tbsp fresh coriander (cilantro) leaves, chopped; 10 ml/2 tsp garlic purée; 5 ml/1 tsp ground coriander; 120 ml/4fl oz/½ cup milk; 2.5 ml/½ tsp salt; 2.5 ml/½ tsp baking powder; 150 g/5 oz/scant 1 cup whole mung beans (sabut mung dhal); 1 medium onion, finely chopped; 2.5 ml/½ tsp ground turmeric; 10 ml/2 tsp ginger purée; 60 ml/4 tbsp ghee or unsalted butter, melted; sunflower oil, for roasting; juice of 1 lime; 2.5 ml/1½ tsp garam masala; 2.5–5ml/l/2–1 tsp chilli powder; 5 ml/1 tsp salt, or to taste; 75 g/3 oz/½ cup split Bengal gram (channa dhal or skinless split chickpeas); 5 ml/1 tsp ground cumin

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

From the desert region of Rajasthan, this recipe, Dal Baati, uses ghee and yogurt instead of water to make the rolls. These are then served with spiced lentils and generous amounts of ghee, which is the best choice for a traditional flavour, although sunflower oil or light olive oil can be used instead.

Ingredients

For the baati

300 g/10 ½ oz/2 ½ cups

Method

To make the dal: wash the mung beans and the split Bengal gram and soak them separately for 4–5 hours. Drain well.
To make the baati: put the flour, semolina, gram flour, baking powder and salt in a large mixing bowl and stir to mix. Bea