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Sunday, February 22, 2015

Dal BATI - Lentil Gravy with Puffed dough dumplings (Rajasthani dish)










Ingradients 

For daal (Lentil Curry):

2 cups rajma beans (soaked in water overnight with a pinch of soda bicarbonate/Cooking Soda ) alternatively you can use Tuvar Dal(lentils,it doent require overnite soaking)
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 
1/2tsp baking soda 
Salt To Taste




Preparation of Dal 

Pressure cook rajma/tuvar Dal  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.


Making of Baati 

 Knead a soft dough with flour, ghee, curd,baking soda, 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.

if you dont find charcoal fryer,you can use kadai(wok) for baking Batis (see the below pic)