Daily Menu Delicacies Week No. 66 // 15/04/25 | Recipe Of Daal baati Chokha
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Hello My Steemain Friends ,
How are you. I hope you people of steemian are good and enjoy your life . Well I am well. May God bless you all. Today I am writing about an interesting and knowledgeable contest which is launched by @steemit-ironchef all time my favourite topic ""Daily Menu Delicacies Week No. 66"" So, in this post I am going to share my point of view about this topic
Friends, today I am going to share a popular recipe of Bihar with all of you. Its name is "Daal Baati Chokha". It tastes very delicious and people use different methods to make it. Like someone cooks it in tandoor, someone cooks it in coal fire, currently I am cooking it in tandoor. It takes a lot of time to make it, because it has to be cooked on low flame, otherwise there is a fear of it burning. And when we cook it on low flame, only then it gets cooked from inside.
The ingredients we need to make Daal Baati Chokha are as follows:
Ingredients for making Baati for 5 people
Wheat flour
Refined flour
Salt according to taste
Water for kneading
**Ingredients for making Panchmel daal **
Two bowls of tur daal
One bowl of gram daal
One and half bowls of urad daal
One bowl of black lentil
Half bowl of green moong daal
Ingredients for making Chokha
Brinjal
Boiled potatoes
Tomatoes
Onion
Green chilli
Coriander leaves
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Spices
Salt
Red chilli powder
Turmeric powder
Coriander powder
Kashmiri red chilli
Garam masala
Sour
Asafoetida
Cumin seeds
Oil
Method of making Daal Baati Chokha
First of all, we knead the dough for Baati and keep it aside so that the dough sets.
In 500 gram flour we will add a pinch of salt and then add two big spoons of refined flour and mix it well with the help of hands. So that all the flour gets mixed in refined flour. And when we take it in hand to make balls then those balls will be made easily.
If the balls are not getting made easily then it means that we need to add more refined flour in it. Because only then it will become crispy and soft. If there is less refined flour then it will become very hard. After kneading the dough, now we will keep it covered for about 15 to 20 minutes.
Method of making Panchmel Daal
We mix all these pulses and then soak it in water for some time, so that it does not take much time to cook. Because urad dal and gram dal take a lot of time to cook. After soaking for at least half an hour, we will wash the lentils and put them in the cooker with water, add salt and turmeric, close the lid of the cooker and cook for at least 5 to 6 whistles. After a while, when we see that the lentils are getting cooked, then we will let it cook on low flame for some time and then prepare its tadka.
In the method, we need desi ghee, asafoetida, cumin seeds, whole red chillies and ground red chillies.
Put desi ghee in a big spoon and heat it, then add cumin seeds and asafoetida to it. Add whole red chillies and add a little chili powder and mix it in the lentils, our lentils are ready.
Chokha
We prepare two types of chokha, one of potato and one of brinjal.
Aaloo ka chokha
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Boil the potatoes and peel them and then add salt, chillies, chopped tomatoes, finely chopped onions and a little pickle masala and mix it.
We fill this chokha inside the Baati and roast it in the tandoor and when we serve the food, we take this chokha separately.
Baingan Bharta
First of all, we wash the brinjal and make four cuts on it to check that the brinjal is clean inside, that there is no worm in it, then we put it on the gas to cook on low flame. When it is roasted well, then we peel it when it cools down.
Separate its peel and then mash the pulp well with the help of a spoon. Then we put some refined oil in a pan, add cumin and hing to it. Mix tomato and onion gravy in the spices and add salt, chilli, turmeric, coriander powder and then mix this brinjal bharta well in it and cook on low flame.
Until it leaves oil from the sides, when it is cooked well, add garam masala and khatai powder to it. After that add chopped coriander, our baingan bharta is ready.
Baati
Make small balls of the kneaded dough. Then spread the balls in the hand and fill the potato paste in it and roll it well in a circular shape and then put it on the gas to bake in the tandoor.
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I prepared all the balls like this. They have to be rotated in between, so that they do not burn while kept on one side. Then when it is cooked well and turns golden, then we serve it by dipping it in desi ghee.
I have shared our recipe of Dal Baati Chokha with all of you. I hope you all will like this recipe and you will definitely try it.
I would invite my few friends , @fantvwiki , @dexsyluz , , @mikitaly , @anailuj1992
Greetings