Dal bati

Ingredients For bati (dumpling)

• 2 cups whole wheat flour (coarse)sieved
• 1 cup ghee, melted
• 1/2 cup soji
• 3 table spoons curd
• 2 table spoons oil
• Salt to taste

Ingredients For dal

• 1/4 cups Chana Dal
• 1/4 cups Moong (yellow)dal
• 1/4 cups Arhar or tuvr dal (red gram dal)
• 1/4 cups Masoor dal (Red Dal)
• 1/4 cups urad (black gram lentil)
• 1 table spoon Ghee
• 1/2 tsp mustard seeds
• 1/2 tsp Cumin seeds
• 2 medium, chopped onion
• 2 chopped Tamato
• 2-3 tea spoons Garlic(paste)
• 1 inch piece Ginger (finely chopped)
• 1/2 tsp Turmeric powder
• 1/2 tsp Red Chilly Powder
• 1/4 tsp Garam masala
• 3-4 Green chilly
• 1 pinch hing
• Salt to taste

Instructions For Bati

• 1. Take wheat flour and soji (semolina) in a bowl. Add oil, salt, curd and enough water. Knead dough slightly stiff than paratha.
• 2. Make lemon – sized balls from dough. Cover and keep for 30 minutes. Then roast on hot coals till it becomes puffed and golden. You can roast it in the oven. You can keep in the foil or directly on the rack. Preheat oven at 350 f. After 20 minutes turn it and keep it for 30 minutes. Take out from the oven. Dip the batis in the ghee and take out immediately when serve. Serve hot with dal.

Instructions For Dal

• Boil the all pulses in pressure cooker till it becomes tender.
• Take ghee in a pan and heat on a medium flame. Add mustard seeds and cumin seeds. When it crackles, add onion.
• Add green chilli and garlic. When onion are cooked . Add red chilli , turmeric and asafoetida. Stir it well. After 5 minutes, add ginger and tomato. Fry it till ghee is separated. Mix with dal and stir well. Add some water. Boil dal only for 2-3 minutes after adding water.
• Add garam masala. Garnish the dal with coriander leaves.

Further Details

Variation

Serves for 2 peoples

you can take dal as your taste. masoor dal and urad dal are optional.

Prepration time:30 minutes

Cooking time- 1 hour