Egg Stuffed Dal Baati

Instructions

1. 1

   Prepare Dal and Baati Dough

   • Wash and soak the toor dal and chana dal in water for at least 30 minutes. Drain.
   • In a large bowl, mix atta, suji, besan, ajwain, and 1 tsp of salt. Add 1/4 cup of ghee and rub it into the flour until the mixture resembles coarse breadcrumbs and holds its shape when pressed.
   • Gradually add lukewarm water to knead a firm, stiff dough. Cover with a damp cloth and let it rest for 30 minutes.
2. 2

   Cook the Dal

   • While the dough rests, add the soaked and drained dals to a pressure cooker. Add 4 cups of water, 1/2 tsp turmeric powder, and 1 tsp of salt.
   • Pressure cook on medium heat for 4-5 whistles, or until the dals are completely soft and mushy.
   • Let the pressure release naturally. Once opened, lightly mash the dal with the back of a ladle for a consistent texture.
3. 3

   Make the Egg Stuffing

   • Grate or finely mash the hard-boiled eggs in a bowl.
   • Heat 1 tbsp of oil in a pan. Sauté one finely chopped onion until translucent (about 2-3 minutes).
   • Add grated ginger and green chilies, and cook for another minute.
   • Stir in 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp garam masala. Sauté for 30 seconds.
   • Add the mashed eggs and 1/2 tsp salt. Mix well to combine. Turn off the heat and stir in the chopped coriander leaves. Let the stuffing cool completely.
4. 4

   Stuff, Boil, and Bake the Baatis

   • Preheat your oven to 200°C (400°F). Bring a large pot of water to a rolling boil.
   • Knead the rested dough for a minute and divide it into 8 equal portions. Flatten each portion into a 3-inch disc.
   • Place a portion of the cooled egg stuffing in the center of each disc. Bring the edges together and seal tightly, rolling it into a smooth, crack-free ball.
   • Gently drop the stuffed baatis into the boiling water. Cook for 10-12 minutes, until they float to the surface.
   • Remove the boiled baatis with a slotted spoon, pat them dry, and arrange them on a baking tray.
   • Bake for 20-25 minutes, flipping halfway through, until they are golden brown and crisp.
5. 5

   Prepare Dal Tadka (Tempering)

   • While the baatis are baking, heat 2 tbsp of ghee in a separate pan. Add mustard seeds and cumin seeds. When they splutter, add hing and dried red chilies.
   • Add the remaining finely chopped onion and sauté until golden brown.
   • Stir in the ginger-garlic paste and cook for a minute until fragrant.
   • Add the chopped tomatoes, 1 tsp red chili powder, 1 tsp coriander powder, and salt to taste. Cook until the tomatoes are soft and oil separates from the masala.
   • Pour this tempering over the cooked dal. Add 1/2 tsp garam masala, mix well, and simmer for 5-7 minutes to allow flavors to meld.
6. 6

   Serve

   • Once the baatis are baked, remove them from the oven. Gently press each baati to crack it open slightly.
   • Dip the hot baatis in melted ghee or pour a generous amount over them.
   • Serve the hot egg stuffed baatis immediately with the prepared dal, sliced onions, and lemon wedges.