DAL BATI

Dal Bati is a common delicacy from Rajasthani / Marwadi cuisine but popular in Gujarat, Maharastra, Uttar Pradesh, Madhya Pradesh as well. This traditional Rajasthani delicacy is a combination of Bati – a wheat flour baked balls and Dal – a mix dal preparation with spices and served with Churma (wheat flour dessert) and condiments like garlic chutney, pickle, ghee , salad, papad, buttermilk etc. It can be served as a lunch or dinner.
Preparation of dal bati has variation like using of dals. Bati is also prepared in tandoor , oven etc. It also fried, baked amd soaked in ghee.

Preparation time: 20 minutes
Cooking time: 50
minutes
Serves: 4 persons

Ingredients:
For Bati:
3 cups wheat flour
1 cup coarse wheatflour
4 tbsp oil
Salt to taste
For Dal:
1 cup split black gram (udad dal)
1 cup split green gram (moong dal)
1/8 cup split bengal gram (chana dal )
1 tbsp oil
1 finely chopped onion
1 finely chopped smal tomato
8 thinly sliced garlic cloves
2 green chili slited
1 sprig curry leaves
1/2″ ginger
1 tsp cumin seeds
Pinch of asafoetida
1 tsp turmeric powder
2 tsp red chilli powder
2 tbsp lemon juice
Salt to taste
For serving:
Ghee
Garlic chutney

Method:

1. For bati: Mix both flours, oil, salt properly and knead medium hard dough.
2. Divide it in lemon sized balls and lightly press and make cross cuts with knife or spoon.
3. Bake it in pre heated oven for 30 to 40 minutes on 250℃. Flip all batis after 20 minutes.
4. For dal: Wash all the dals and pressure cook it.
5. Keep ready all vegetables for tempering.
6. Heat oil, add cumin seeds, once the splutter add asafoetida, onion, curry leaves and green chillies, sauté it for one minute.
7. Then add garlic and tomatoes and sauté for 2-3 more minutes.
8. Further add dry spices, pressure cooked dal and mix well.
9. Add salt , ginger and 4-5 cups of water, mix and let it boil on medium flame for 8-10 minutes.
10. Lastly add lemon juice and turn off the heat.
11. Serve hot with garlic chutney, ghee, churma etc.

Note:

1. You can take dal with skin.
2. Generally batis are soaked in ghee after baking but I skipped dipping in ghee.