Dal bati

DAL BATI

Ingredients:

• For daal (Lentil Curry):
• 2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
• 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
• Salt To Taste

Preparation:

• Pressure cook rajma 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. Knead a soft dough with flour, ghee, curd, 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.