Try this Daal-Baati recipe, or contribute your own.
Suggest a better descriptionFor Baati: Mix the flour, rawa, salt and ghee. Knead very stiff dough with warm water. Shape in ball the size of a ping pong ball. Heat a gas tandoor or oven and roast on low heat till the outer cover is brown and crusty. Break open pour some fresh ghee on the halves. Serve hot with channa moong dal and pickles. For Daal: Wash both dal together add 1 cup water and a pinch of turmeric. Pressure cook dal. (Approx.4 whistles will cook the dal). Cool the cooker. Remove dal. Mix all the spice powders in 1/2 cup water to make thin paste. Put ghee in a pan and heat. Add the cumin & coriander seeds. Once they splutter add ginger. Add the paste of spice powders. Fry for a minute, add the dal. Add remaining water and stir well. Bring to a boil. Add lemon juice. Check and add salt if required. Garnish with chopped coriander. Serve hot with hot steamed rice. Making time for daal: 1/2 hour Makes:4 servings Shelf life: Best hot and fresh
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Serving Size: 1 Serving (517g) | ||
Recipe Makes: 1 servings | ||
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Calories: 977 | ||
Calories from Fat: 249 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.7g | 37 % | |
Saturated Fat 15.4g | 77 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 61.1mg | 19 % | |
Sodium 359.8mg | 12 % | |
Potassium 997.3mg | 26 % | |
Total Carbohydrate 166.1g | 49 % | |
Dietary Fiber 28.3g | 113 % | |
Sugars, other 137.8g | ||
Protein 31.4g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 977
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