Dal Bati Recipe:
1 cup urad dal
1/4 cup chana dal
1/4 cup toover dal
1/4 cup Yellow moong dal
1-1/2 teaspoons salt or as taste
3 tablespoons clarified butter (ghee)
1 teaspoon cumin seeds
1/8 teaspoon asafetida (hing)
1 teaspoon Turmeric powder (Haldi)
4 Tomatos puree
1 Inch Ginger
1 teaspoon chili powder
1 teaspoon Garam masala
1 cup whole wheat flour (roti ka atta)
1 cup fine sooji (semolina)
1 teaspoon salt
1/8 teaspoon Carom seeds (Ajwain)
1 table spoon clarified butter (ghee)
1 Sachet of Yeast
Combine all dals, wash in lukewarm water few times. In a pressure cooker add dal with 4 cups water and salt and cook on medium flame till 3 whistles.
Turn off the heat after 3 whistles, wait until all the steam has escaped before opening the cooker.
Dal should be soft but not too mushy. The consistency of the dal will thicken over time so add water if it seems to be thick.
Chop 4 big tomatos and 1 inch ginger and blend it into puree.
Heat ghee in a deep saucepan for seasoning; after ghee is moderately hot add cumin seeds as they crack add asafetida, turmeric and red chili powder. Stir for a few seconds, before adding tomato puree. Cook until ghee separates from tomato gravy.
Pour seasoning over boiled dal. Mix it well and let it simmer for five minutes.
Dal is ready.
For the Bati:
Preheat the oven to 350 degree F.
In a mixing bowl mix all the dry ingredients together, flour, sooji, salt, ajwain and yeast. Add the ghee and mix with fingers, add the water as need to make medium soft dough, knead the dough well. Set aside for an hour till it rise a little.
Make small dumpling balls of dough. They will not be very smooth dough ball and will have cracks all over; this will help them to cook all the way through. Arrange the batis over baking sheet about one inch apart and place the pan on middle oven rack and bake at 350 degree F in a preheated oven for 20 minutes. Turn them over and bake for another 10 minutes until batis are golden brown all around.
Break one bati from one side to make sure they have cooked through and apply ghee on it while hot.
How to Serve
Break the bati into two pieces and pour about one teaspoon of hot melted ghee over and serve with bowl of hot dal and chutneys.
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