Dal Bati is a quintessential Rajasthani dish that forms an integral feature of every conventional Rajasthani menu and revered as much for its simplicity as for its delicious taste.
Dal Baati consists of a special panchmeli ‘dal’ made of 5 different lentils and seasoned with Indian spices which is poured over the ‘baati’, i.e., the baked balls made of wheat flour, crushed and made tastier with a generous helping of clarified butter or ghee. In this instance the baati are stuffed with spiced potato filling to give another taste sensation.
This dish transports me to my university days. My aunt (lovingly called Kanta Chachi) was my local guardian, and she would often invite me over for lunch and/or dinner to feed some healthy ‘ghar ka khana’ (home food). She makes the most awesome masala baati and I loved visiting her whenever I had an opportunity. Somehow thinking of masala baati just reminds me of those precious moments spent with her and that time of my life in general.
I do strongly feel that food memories are vivid, and they sometimes feel more evocative than other types of memories as they involve all five senses. I sadly didn’t have the opportunity to learn this recipe from her, but I dedicate this to my aunt and cherished memories of our time together.
