Spicy lentils with wholewheat rolls

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

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

Asia
India
Main course
Vegetarian
Spicy

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