Rajasthani Dal Bati
Dal Bati, a traditional dish from the state of Rajasthan.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 cup atta (also known as durum whole wheat flour)
- 1/4 cup sooji (also known as semolina)
- 2 tbsp besan (also known as chickpea flour)
- 1/4 tsp ajwain (also known as carom seeds)
- 1/4 tsp fennel powder
- 1/8 tsp red chili powder
- 1/2 tsp salt
- a pinch baking soda
- 1/3 cup melted ghee
- 1/4 cup + 1 tablespoon milk (as needed to form a stuff dough)
- ghee (to brush on top)
- 1 cup mixed dal [equal amount of toor (chana, green moong, urad chilka and urad dhuli])
- 4 cup water
- 1/4 tsp turmeric powder
- 1 tsp salt
- 1 tsp vegetable oil
- 1 tsp ghee (also known as clarified butter)
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1.5 tsp finely chopped garlic
- 1.5 tsp finely chopped ginger
- 1 green chili (finely chopped or adjust to taste)
- 1 medium red onion (finely chopped)
- 2-3 medium tomatoes (finely chopped)
- 1 tsp coriander powder
- 3/4 tsp cumin powder
- 1/4 tsp garam masala (more to sprinkle)
- salt (to taste)
- green cardamom powder (to sprinkle)
- 1/4 cup melted ghee
Instructions
- 1
Preheat oven to 375 F degrees. Line a baking tray with parchment paper and set aside.
- 2
To a bowl add atta, sooji (semolina), besan (chickpea flour), ajwain (carom seeds), fennel powder, red chili powder, salt and pinch of baking soda. Mix till well combined.
- 3
To this add 1/3 cup melted ghee.
- 4
Mix ghee into the flour, rubbing with your fingers till it resemble crumbs.
- 5
Now add little milk as needed to form a stiff dough and set it aside for 10-15 minutes.
- 6
After the dough has rested for a bit divide the dough into 8 equal parts. Make a ball out of each dough ball, press it and then make a dent in the center.
- 7
Place all the bati on a baking sheet and brush them with ghee using a pastry brush.
- 8
Bake at 375 F degrees for 15-18 minutes or till the bottom surface turns light golden brown in color. Then take out of the oven, flip all the bati and bake again for 15-18 minutes from the other side till done.
- 9
To make the dal, first add all the dals in a bowl and add enough water to soak it for around 3-4 hours.
- 10
Once soaked, drain the water and add dal to a pressure cooker. Add 4 cups water , salt and turmeric powder and mix.
- 11
Pressure cook at high for 2 whistles and then lower the heat and cook for 10-15 minutes till dals are completely softened. Set aside.
- 12
Now heat oil and ghee in a pan on medium heat. Once hot, add mustard seeds and cumin seeds and let them crackle.
- 13
Then add chopped garlic, ginger and green chili and saute for few seconds or till they start turning golden brown.
- 14
Then add chopped onion and cook till the raw smell goes away and they turn translucent.
- 15
Now add the tomatoes for cook for 2-3 minutes.
- 16
Then add coriander powder, cumin powder, garam masala and salt to taste. Cook the spices for 1 minute.
- 17
Add the cooked dal to the pan now and mix. Adjust the consistency of dal at this point, add water to make it thinner.
- 18
Let the dal simmer for 5 minutes and then add fresh cilantro.
- 19
Sprinkle cardamom powder and garam masala powder on top and serve immediately with bati and extra ghee.
- 20
To eat crush the bati a litte in a plate, top it with lots of dal and ghee and enjoy!