Dal Bati

Ingredients

For Dal

½ cup chana dal (chickpea/Bengal gram)

½ cup urad dal (white lentil)

½ cup arhar dal (toor dal/pigeon pea dal)

A pinch of asafetida

1” finely chopped ginger

½ spoon garlic paste

2 finely chopped onions

2 finely chopped tomatoes

2 finely chopped green chilies

½ teaspoon cumin seeds

½ teaspoon coriander powder

½ teaspoon turmeric powder

½ teaspoon red chili powder

½ teaspoon garam masala

Salt to taste

1 tablespoon finely chopped coriander leaves

1 tablespoon ghee (clarified butter)

For Bati

3 cup whole wheat flour

½ teaspoon ajwain (thyme seeds)

½ cup curd

Salt to taste

1 tablespoon ghee for dough

1½ tablespoon ghee for frying bati

Method

Dal

Take all the types of dal together in a bowl and wash them properly.

Soak them for 1 hour in water.

Add turmeric, salt and water in dal, and cook in a pressure cooker

Heat some ghee in a Kadhai/wok.

Add cumin seeds and asafetida.

Add ginger and garlic paste and stir it.

Add chopped onions and stir it. Cook them till they are golden

Add chopped tomato and cook them till ghee starts separating.

Add green chilies, coriander powder, garam masala and red chili powder.

Add cooked dal to it and mix it well.

Cook them together for 2-3 minute.

Pour the dal in a serving dish.

Garnish with coriander leaves.

Bati

Take the flour in a bowl.

Mix salt and Ajwain (thyme) seeds to it.

Make a depression in the centre.

Pour 1 tablespoon melted ghee in it and mix it with the flour with your fingers.

Now add curd in it and mix well.

Now with the help of lukewarm water make soft dough.

Cover it and keep it aside for about 15 minutes.

Apply a little amount of ghee in your palm and with the help of your palm make small balls out of this dough.

(Bati is traditionally made by cooking over dried cow dung cakes or in a tandoor. However it can also be made by boiling them in water and then frying them in ghee.)

Boil a liter of water in a pan. Dip all the bati in boiling water and boil them for about 15 minutes.

All bati will start floating on the surface of the water.

Drain them out from the water and keep aside for 10 minutes so that the excess water evaporates.

Now heat the remaining ghee in a Kadhai/wok.

Shallow fry all bati in small batches from all sides.

Serve while hot with dal.