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Dal BatiDal bati is a well balanced food recipe, very popular in Rajasthan, India. This preparation is very rich and spicy, so reduce the quantity of chilies as per your taste. The making of dal bati is in two parts, one for dal and one for bati Ingredients you will require to make dal: Bengal gram split (chana dal) : . . . . . . . . 1/3 cup Red gram (arhar dal) : . . . . . . . . . . . . . . 1/3 cup Green gram split (moong dal) : . . . . . . . . 1/3 cup Whole green gram (saboot moong) : 1 table spoon Split black lentils (urad dal) : 1 table spoon Tomato (tamater) : . . . . . . . . . . . . . one Red chili powder (lal mirchi) : 3 tea spoon Green chilies (hari mirchi) : . . . . . . 3 to 4 Turmeric powder (haldi) : . . 1/2 tea spoon Garam masala powder : . . . 1/2 tea spoon Coriander powder (dhania) : 1 table spoon Cumin seed (jeera) : . . . . . . . 1 tea spoon Cloves (lavang) : . . . . . . . . . . . . . 2 to 3 Black pepper corn (kali mirchi) : . . . 4 to 5 Bay leaves (tej patta) : . . . . . . . . . . two Asafoetida (hing) : . . . . . . . 1/4 tea spoon Dried mango powder (amchur) : 2 tea spoon Tamarind pulp (imli) : . . . . . . . 2 tea spoon Ghee : . . . . . . . . . . . . . . . . . . . 1/4 cup Salt (namak) to taste Method of making dal of dal bati: Soak all dal in water for half an hour. Add chopped tomato, red chili powder, turmeric powder, coriander powder and salt. Add three to four cups of water and cook it in a pressure cooker for five to seven minutes. Heat ghee in a vagharia (small top) and fry long cut green chilies and cumin seed for one to one and a half minutes. Add cloves, black pepper corn, bay leaves and asafoetida and fry for half minute. Add this temper to cooked dal and add dried mango powder and tamarind pulp. Mix it well and let it cook on a slow flame for ten minutes. Ingredients for making bati: Wheat flour (gehun ka atta) : . . 1/2 cup Semolina (rava / suji) : . . . . . . . . 1 cup Bengal gram flour (besan) : 1 table spoon Milk (dudh) : . . . . . . . . . . . . . . 1/2 cup Cumin seed (jeera) : . . . . . . 3 tea spoon Carom seed (ajwain) : . . . . 1/2 tea spoon Baking powder : . . . . . . . . 1/4 tea spoon Ghee : . . . . . . . . . . . . . . . . . . 1/3 cup Ghee for deep fry Salt (namak) as per your taste Method of making bati of dal bati: Take one table spoon ghee in a non stick pan and fry semolina for four to five minutes. Keep it aside. Again heat one table spoon ghee and fry wheat flour for two to three minutes till it becomes slightly golden brown. Roast cumin seed and crush it. Now mix semolina, wheat flour, bengal gram flour, crushed cumin seed, ajwain, baking powder, milk and salt. Mix it well and then heat remaining ghee and add it. Mix it again thoroughly and add little water. Knead it for eight to ten minutes to make a firm dough. Keep it for thirty minutes. Divide dough in equal part and shape them into round balls. Make them slightly flat and press it with your thumb in centre. Fry these balls in oil on very slow flame till they are golden brown. When baties are done, serve dal bati with onion rings.
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