How to make Dal Bati anyday...

Did you know that you could make dal bati in less than an hour? Home made fresh Dal Bati tastes out of this world. My family enjoys this dish especially in the winters.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

It is a good change from the regular meals. You can actually try out different dal recipes with the batis. Just remember that the dal or lentils must be thick.

The batis turn out to be crisp on the outside but soft and flaky inside. The batis are dunked in ghee or for a less indulgent meal drizzled with ghee in my home. However they are served, the ghee is essential to its taste.

This Rajashthani dish is simple, hearty and easy to make.

Dal Bati       Makes 10 to 12 batis

Ingredients:

FOR THE DAL

Chana Dal/Bengal Gram – ¼ cup

Moong Dal/Green gram – ¼ cup

Masoor Dal/Red lentil – ¼ cup

Arhar Dal/Split Pigeon Peas – 2 tblsp

FOR TEMPERING THE OIL

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Asafoetida/Hing – ¼ tsp

Cinnamon – 1 inch stick

Onion (chopped finely) – 1 meduim

Tomato (chopped) – 1 large

Ginger garlic paste – 1 tsp

Green chillies (chopped, slit or whole) – to taste

DRY SPICES

Coriander powder – 1 tsp

Cumin powder – ¼ tsp

Turmeric powder – ½ tsp

Garam masala powder – ½ tsp

Red chili powder – ½  tsp

Amchoor/Dried mango powder – ½ tsp

Vegetable oil – 2 tblsp

Salt – to taste

Ghee – 2 tsp

Coriander leaves (chopped) – 1 tblsp

FOR THE BATI

Atta/Whole wheat flour – 2 cups

Suji/Semolina – 1/3 cup

Salt – ½ tsp

Baking soda – ¼ tsp

Ajwain /Caraway seeds – ½ tsp crushed

Ghee/Clarified butter – ¼ cup (melted)

Water – as needed to make a stiff dough

Method:

1.    Mix the lentils in a bowl and soak them with water for half an hour. After the soaking, wash them two to three times. Transfer the lentils into a pressure cooker and add enough water. Cook till done.

Heat the oil and add in the whole spices FOR TEMPERING THE OIL.

2.    Add in the onion and cook till lightly coloured. Add in the ginger garlic paste and cook till the raw smell goes away. Add in the tomatoes and a bit of salt. Cook till they are tender.

3.    Add in the DRY SPICES and the green chillies. Cook on low heat till the oil starts separating. ( you may add in ¼ cup of water)

4.    Add in the boiled lentils and bring to a boil. Boil for 2 minutes. Adjust the consistency by adding more water if required. Just remember that the dal should be a thick one. Check the seasoning and adjust it. Finish off by adding in some chopped coriander leaves and ghee. Mix well and turn off the heat. The dal is ready.

5.    FOR THE BATI: Mix all the dry ingredients thoroughly. Then add the ghee and mix till a fist of the flour holds shape.

6.    Add water little at a time to make stiff dough. Apply some oil on it, cover and let it rest for 10 to 15 mins.

7.    After 15 mins, knead lightly and divide the dough into 10 to 12 balls. Shape into perfect balls and flatten slightly in your palm. Place them onto a baking tray with a little gap in between.

8.    Bake in a preheated oven at 200°C for 15 to 20 mins. Turn them over and bake for another 7 to 10 mins.

9.    Give the batis a dip in melted ghee before serving. Drizzle more ghee on the Dal and Bati and serve hot.

© Rinki’s Kitchen