By Chef Ekta M
Preparation Time : 3.5 Hrs
Dal Baati is a popular dish in the states of Rajasthan, Uttar Pradesh, Gujarat, and Madhya Pradesh. This dish, however, has an Uttar Pradesh origin as our chef makes this dish with her family recipe.
About the Dish
Dal Baati is a popular dish in the states of Rajasthan, Uttar Pradesh, and some others. This dish, however, has an Uttar Pradesh origin as our chef makes this dish with her family recipe. Dal Baati has a variation called ‘Dal Bafla’ because the preparation is Ujjain style (Madhya Pradesh) as compared to this Rajasthani version; however, the way to eat it is the same. The baati has some stuffing inside, and the daal contains five pulses which are, udad, moong, masoor, chana, and toor daal.
How to Eat
The dish is supposed to be enjoyed hot with the baati, eggplant sabzi (baingan ka bharta), and some chutney. You can eat the dish at lunch or dinner. To eat it properly, you break the baati and pour the daal, eggplant sabzi, and chutney as per requirement and eat it with your hands. You can add the chutney to the mixture for how you want the level of spiciness.
About the Chef
Chef Ekta M