RECIPE DAL BATI

 

For Dal:

2 cups Chana (bengal gram dal)
Dal mixed with 3/4 cup whole blackgram (urad)soaked in water overnight with a pinch of soda bicarb3 onions, chopped finely2 tomatoes, chopped finely2 tsp. garam masala powder

2 tsp. chili powder

1 tsp. turmeric powder

1 tbsp. ginger-garlic paste

2 green chilies, slit lengthwise

2 tbsp. cream

4 tbsp. ghee

1 cup coriander leaves, chopped finely Oil

Salt according to taste

For Bati (dumplings):

5 cups whole wheat flour, sieved

1 cup ghee (clarified butter), melted

2 tbsp. curd

Salt to taste

Advice

        Dip hot dumplings in the dal while eating.

Method

    For Dal:

1. Pressure cook Chana dal and black gram till soft. Keep it Aside.
2. Heat 4 tbsp. oil. Add onions. Brown them. Add ginger-garlic paste and tomatoes. Fry.
3. Now add all the masalas and salt to the dal and simmer till well blended. The gravy should be thick.
4.Pour over cream and Ghee(clarified butter).

    For Bati (dumplings):

1. Knead a soft dough with flour, Ghee(clarified butter), curd, salt and just enough water.
2.Roll into lemon-sized balls. Cover and keep for one hour.
3. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
4.Garnish the dal with coriander leaves and slit green chilies.