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Dal-Bati

Ingredients 

    For Bati  18
  • 2 cups slightly coarse wheat flour
  • 1+2 tbsp ghee
  • 1 tsp ajwain seeds
  • 1 tsp jeera 
  • 1/2 tsp sugar
  • salt to taste
  • 1 cup water
    For Dal 
  • 1 cup toor dal
  • 1 tbsp coriander leaves finely chopped
  • 1 medium sized tomato finely chopped
  • 8-10 curry leaves
  • 3-4 green chillies splited in between
  • 1/2″ piece ginger crushed
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1/2 tsp dhania powder
  • 1/2 tsp mustard and cumin seeds
  • 2 pinches asafoetida
  • Salt to taste
  • 2 tbsp ghee
  • 3-4 cups water

Method            

    For Bati 
  • Mix all ingredients (take 1 tbsp ghee only) and make very stiff dough. 
  • Cover and keep for an hour. 
  • Kneed till amooth and round. 
  • Make small balls from dough say of the size of tennis balls. 
  • Place these balls called batis in the oven for 8-10 minutes to half-bake. 
  • Remove from oven, take a kadai pour remaining 2 tbsp ghee. 
  • Then in that ghee add those half-baked batis and cover. 
  • Keep flame low and cook for 8-10 minutes, in between change the sides of batis, till light brown in colour. 

             For Dal 

  • Wash and pressure cook dal in 2 cups of water. 
  • Cool,beat dal with whipper adding some more water and keep aside. 
  • Heat ghee in a saucepan and add the seeds. 
  • Also add crushed ginger,curry leaves,green chillies,chopped tomato,asafeotida and stir for a minute. 
  • Now add red chilli powder,turmeric powder,dhania powder and some water. 
  • Allow to cook for 2-3 minutes,add salt. 
  • Add beaten dal. 
  • Check taste for salt and spiceness. 
  • Garnish with chopped coriander

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