Dal-Bati

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • To make bati:
  • 2 cups - slightly coarse wheat flour
  • 3 tbsp - ghee
  • 1 tsp - ajwain seeds (oregano)
  • 1 tsp - jeera (cumin seeds)
  • 1/2 tsp - sugar
  • Salt to taste
  • 1 cup - water
  • To make dal :
  • 1 cup - toor dal
  • 1 tbsp - coriander leaves, finely chopped
  • 1 - medium sized tomato, finely chopped
  • 8-10 - curry leaves
  • 3-4 - green chillies split in between
  • 1/2 inch piece ginger crushed
  • 1 tsp - red chilli powder
  • 1 tsp - turmeric powder
  • 1/2 tsp - dhania powder
  • 1/2 tsp - mustard and cumin seeds
  • 2 pinches - asafetida
  • Salt to taste
  • 2 - tbsp ghee
  • 3-4 - cups water

How to Make Dal-Bati

  • For the bati:
  • Mix all ingredients (using just 1 tbsp ghee) and make a stiff dough. Cover and keep for an hour.
  • Knead till smooth and round.
  • Make small balls from dough- say of the size of tennis balls.
  • Place these balls in the oven for 8-10 minutes to bake halfway.
  • Remove from oven, take a kadai, pour the remaining 2 tbsps ghee.
  • Add the half-baked batis and cover.
  • Keep flame low and cook for 8-10 minutes, in between change the sides of batis, till light brown in colour.
  • For the dal:
  • Wash and pressure cook dal in 2 cups of water.
  • Cool, beat dal with a whipper, after adding some more water, and keep aside.
  • Heat ghee in a saucepan and add the seeds.
  • Also add crushed ginger, curry leaves, green chillies, chopped tomato, asafoetida and stir for a minute.
  • Now add red chilli powder, turmeric powder, dhania powder and some water.
  • Allow to cook for 2-3 minutes, add salt.
  • Add beaten dal. Check taste for salt and spiciness.
  • Garnish with chopped coriander. Serve batis with the dal.

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