Dal Bati

Dal Bati is a traditional dish of Rajasthan. Bati is an oven baked wheat ball which is served with a spicy lentil curry. What makes this dish extremely flavorsome and in fact is the secret to a good Dal Bati; GHEE. Ghee makes all the difference in this dish. You cook lentils in ghee and top the cooked Bati with ghee. Go try this recipe and you will definitely want to cook it often.

Serves 4-5 small batis

Ingredients 

For the Bati

2 cups Wheat flour

½ cup Ghee or Oil (we use ghee)

½ cup water (approximately)

Salt to taste

For the Dal

½ cup Green Dal (washed)

1tbps Toor Dal (washed)

1tbps Chana Dal (washed)

1tbps Mogar Dal (washed)

1 ½ cup water

¼ tsp Haldi

Salt to taste

1 tbps Ghee

For the tadka

½ tsp Mustard seeds

½ tsp Cumin seeds

4-5 curry leaves

1 red Chilli

 Hing ( a pinch or as per taste)

4-5 cloves Garlic (finely chopped)

½ inch ginger

1 Tomato (medium, finely chopped)

½ tbsp Red powder

¼ tsp Haldi

¼ tsp Coriander powder

¼ tsp Garam Masala

Finely chopped coriander

Method

For the Bati

1. Mix all the ingredients except water well.
2. Now add water little by little to form a tight dough.
3. Once prepared, rest it for 10mins covered with a moist cloth.
4. Now divide the dough into four separate sections. Meanwhile, preheat the oven.
5. Make a ball out of each section. Keep these in the oven for about 20 – 25 mins and cover.
6. Let this cook till you see some cracks formed and are brown evenly. You can keep turning the batis to ensure they are evenly browned.

For the dal

1. In a pressure cooker, add the dals along with water, 1tbps ghee, salt and haldi. Pressure cook this for 1 whistle (may vary for you, hence, cook till the dal is boiled)

For the tadka

2.  In a pan add ghee and let it heat. 
3. To this add mustard seeds, cumin seeds and hing. Wait for it to splutter. 
4. To this add  curry leaves and red chilly and stir for a few seconds. Now add ginger and garlic and cook this for a minute.
5. Add tomatoes to this and cook for 2 minutes.
6. Add all the masalas to this and cook until the oil separates from the tomatoes.
7. Finally, add dal and bring it to a boil on low heat. You can garnish this with some finely chopped coriander.
8. Serve hot with some onions, roasted green chilies, garlic chutney and salted masala buttermilk.