Daal Baati is a traditional Rajasthani dish that consists of lentil soup (daal) and baked wheat balls (baati).

Ingredients for the daal:

• 1 cup of split moong dal (yellow lentils)
• 4 cups of water
• 2 tablespoons of ghee
• 1 teaspoon of cumin seeds
• 1/2 teaspoon of turmeric powder
• 1/2 teaspoon of red chili powder
• 1 teaspoon of salt
• 1 tablespoon of lemon juice

Ingredients for the baati:

• 1 cups of almond flour
• 1 cup wheat flour
• 1/4 cup of psyllium husk powder
• 1 teaspoon of salt
• 1/2 teaspoon of baking powder
• 2 tablespoons of ghee
• 1/2 cup of water

Instructions:

1. Rinse the moong dal in cold water and then soak it in water for at least 30 minutes.
2. In a pressure cooker, add the soaked dal, water, salt, turmeric powder, and red chili powder. Cook on high heat for 3-4 whistles or until the dal is completely cooked.
3. Once the pressure has released naturally, open the pressure cooker and use a whisk or hand blender to blend the dal until it’s smooth. Keep it aside.
4. Preheat the oven to 350°F.
5. In a mixing bowl, combine almond flour, wheat flour, psyllium husk powder, salt, and baking powder. Mix well.
6. Add ghee to the dry mixture and mix it using your fingertips until it resembles bread crumbs.
7. Slowly add water to the mixture while mixing it with your hands until it forms a dough.
8. Divide the dough into small equal-sized balls and place them on a baking tray lined with parchment paper.
9. Bake the baatis in the preheated oven for 20-25 minutes or until they’re golden brown.
10. In a separate pan, heat ghee and add cumin seeds. Fry until they start to splutter.
11. Pour the dal into the pan with the fried cumin seeds and bring it to a boil. Add lemon juice and salt to taste.
12. Serve the hot dal with the baked baatis