21 days, 21 home chefs reveal their secret recipe.
One of our most loved homes, SaffronStays Falcon Hill dishes out amazing views from the infinity pool and dal baati from the open kitchen. Madan, our cook, shares the recipe of this dish that takes him back to his village…
- 200 ml oil
- 300 gm ghee
- 100gm split bengal gram (chana dal)
- 100 gm split pigeon peas (tuvar dal)
- 100gm split black gram (urad dal)
- 200gm black gram (kala urad dal)
- 500 gm cornflour
- 2 kg wheat flour
- 50 gm sliced garlic
- 300 gm chopped onion
- 200 gm chopped tomato
- 50 gm ginger
- 2 tbsp turmeric powder
- 2 tbsp red chilli powder
- 2 tbsp salt
- 2-3 bay leaves
- 4-5 cloves
- ½ tbsp mustard seeds
- 1 tbsp cumin seeds
- ½ tbsp asafoetida
Method – Baati
- Knead the cornflour, wheat flour and warm oil into a very stiff dough. Divide the dough into small round baatis.
- Boil the baatis for 1 hour. Drain and allow to cool,
- Heat the ghee in a pan and shallow fry baatis till golden-brown.
Method – Dal
- Cook all 4 pulses in a pressure cooker for 3-4 whistles.
- Add oil to a pan and add ginger, turmeric powder, red chilli powder, bay leaves, cloves, mustard seeds, cumin seeds and asafoetida.
- Once tempered, add garlic, onions, tomato and salt to taste.
- Once pulses are cooked, add tempered elements and boil dal for 10 minutes.
- Serve hot over baati with ghee.