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4
Medium
Published 2017
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.
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