Tuesday, 16 October 2012

Dal bati



  • For daal (Lentil Curry):
  • 2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
  • 3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
  • 3 onions, chopped finely
  • 2 tomatoes, chopped finely
  • 2 tsp garam masala powder
  • 2 tsp chilli powder
  • 1 tsp turmeric powder
  • 1 tbsp ginger-garlic paste
  • 2 green chillies, slit lengthwise
  • 2 tbsp cream
  • 4 tbsp ghee
  • 1 cup coriander leaves, chopped finely
  • Oil
  • Salt To Taste
  • For Bati (dumplings):
  • 5 cups whole wheat flour, sieved
  • 1 cup ghee, melted
  • 2 tbsps curd
  • Salt To Taste
  • Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil. Add onions. Brown them.
  • Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt.Simmer till well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water.
  • Roll into lemon-sized balls. Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
  • Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) dumplings in the daal while eating.


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