Dal Bati -a traditional dish from the state of Rajasthan in India. It is generally served for lunch or dinner by mixing the dal with crushed baati and ghee topped on it.
- Prep in: 10 M
- Cooks in: 90 M
- Total in: 100 M
Ingredients
for Bati
- 1 cup atta
- 1/4 cup sooji
- 2 tablespoons besan
- 1/4 teaspoon ajwain
- 1/4 teaspoon fennel powder
- 1/8 teaspoon red chili powder
- 1/2 teaspoon salt
- pinch baking soda
- 1/3 cup melted ghee
- 1/4 cup milk
- ghee
for Dal
- 1 cup equal amount of toor chana, green moong, urad chilka and urad dhuli
- 4 cups water
- 1/4 teaspoon turmeric powder
- 1 teaspoon salt
for tempering
- 1 teaspoon oil
- 1 teaspoon ghee
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1.5 teaspoon chopped garlic
- 1.5 teaspoon chopped ginger
- 1 green chili finely chopped
- 1 medium red onion finely chopped
- 3 medium tomatoes finely chopped
- 1 teaspoon coriander powder
- 3/4 teaspoon cumin powder
- 1/4 teaspoon garam masala
- salt to taste
- 1/4 melted ghee
How To Make Dal Bati
Make bati
-
Add atta, sooji, besan, ajwain, fennel powder, red chili powder, salt and pinch of baking soda in a bowl. Mix till well combined.
-
Add 1/3 cup melted ghee.
-
Add little milk as needed to form a stiff dough and set it aside for 15 minutes.
-
Divide the dough into equal parts. Make a ball out of each dough ball, press it and then make a dent in the center.
-
Place all the bati on a baking sheet and brush them with ghee.
-
Bake for 20 minutes. Then take out of the oven, flip all the bati and bake again for 15 minutes from the other side till done.
Make dal
-
Add all the dals in a bowl and soak it for around 3 hours.
-
Once soaked, drain the water and add dal to a pressure cooker. Add 4 cups water , salt and turmeric powder and mix.
-
Pressure cook at high for 2 whistles and then lower the heat and cook for 10-15 minutes till dals are completely softened.
-
Heat oil and ghee in a pan on medium heat. Once hot, add mustard seeds and cumin seeds.
-
Then add chopped garlic, ginger and green chili and saute for few seconds.
-
Then add chopped onion and cook till the raw smell goes away.
-
Now add the tomatoes for cook for 5 minutes.
-
Add coriander powder, cumin powder, garam masala and salt to taste.
-
Add the cooked dal to the pan now and mix.
-
Let the dal simmer for 5 minutes.
-
Sprinkle cardamom powder and garam masala powder on top and serve immediately with bati and extra ghee.
-
To eat crush the bati a litte in a plate, top it with lots of dal and ghee and enjoy!
