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Dal Baati ((ヒンディー語:दाल बाटी)) is an Indian dish comprising dal (lentils) and baati (hard wheat rolls). It is popular in Rajasthan, Uttar Pradesh and Madhya Pradesh (especially in Braj, Nimar and Malwa regions). ''Dal'' is basically prepared using tuvaar dal, Chana dal(prepared by removing skin of split chickpea), Mung dal, Moth dal, Urad Dal. All these pulses/lentils are cooked together after being soaked in water for a few hours. First a small amount of vegetable oil is heated in a frying pan and then the seasoning ''rai-jeera'' (mustard and fennel seeds) is added into the hot oil. Then mashed green chilli, garlic and some spices including ''hing'', red chilli, ''haldi'', coriander, ginger are added. There may be a sweet and sour daal version can be made.And finally, the boiled daal is added and cooked. ''Baati'' is a hard bread made up of wheat powder commonly known as ''aata''. Wheat powder is mashed with little bit of salt, dahi (yogurt) and water. Tennis ball-sized round balls of this mixture are put it in well heated traditional oven. When the "baati" becomes a golden brown colour, its stuffed with ghee and served hot. This dal-baati is then served with rava ladoo, rice, pudina chaatni, kari (green mango) chaatni, green salad with excess of onion and fresh buttermilk (chass).〔(【引用サイトリンク】url=http://indiacanteen.tastyfix.com/dal-bati-churma-a-rajasthani-delight/ )〕 ==Dal bafla== ''Dal bafla'' ((ヒンディー語:दाल बाफला)) is a variation of dal baati, where the normal ''baati'' is boiled before baking it in baati oven. Batti is replaced by the ''bafla'', a softer version of it. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Dal baati」の詳細全文を読む スポンサード リンク
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