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
- 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
- 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
- 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
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.
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!