Dal Bati is the pride of Marwari food. Call it unhealthy or fattening, there is nothing to beat the taste of this dal recipe. Even the obscene amounts of ghee that you pour on Dal Bati does nothing to discourage a real foodie. This Rajasthani recipe is based on the needs of a very rough and dry climate.
A word of warning; This dal recipe is also a perfect example of typically spicy Indian food. The ghee and mirch (dry red chilli) chonk (seasoning) makes this Rajasthani recipe one of the spiciest foods ever. But, when you are making it at home, you can easily modify the spice content to your comfort. Although it is a classic dish, Dal Bati is not really a very complicated recipe. Check it out yourself.
Ingredients For Bati:
- Flour 2 cups
- Fennel seed (saunf) 1 tsp
- Ghee 2 tbsp
- Salt as per taste
Ingredients For Dal:
- Toor dal (pigeon peas) ½ cup
- Urad dal (black eyed dal) ½ cup
- Moong Dal (green gram dal) 2 tbsp
- Chana dal (Bengal gram dal) 2 tbsp
- Cumin seeds 1 tsp
- Dry red chillies 4
- Onions 2 (chopped)
- Tomato 1 (chopped)
- Red chilli powder 1 tbsp
- Ghee 3 tbsp
- Salt as per taste
Procedure To Make Dal Bati:
1. Soak all the dals in water for at least an hour.
2. Knead a soft dough with all the ingredients of the bati. Make small balls out of them.
3. Now cook these balls in a pot of boiling water for 5-7 minutes. Strain the water and cut the balls into halves.
4. Deep fry the bati in piping hot ghee for about 4-5 minutes. When they turn golden brown, strain and keep them aside.
5. Pressure cook all the dals for 2 whistles.
6. In a deep bottomed pan heat ghee. Season it with cumin seeds, red chillies and red chilli powder.
7. Saute the onions in it until they turn golden brown. Then add the tomatoes and sprinkle salt over it.
8. When the tomatoes melt into a pulp, pour the boiled dal into it. Cook for 2 minutes and you are done.
Pouring lots of warm ghee over the bati and dal while devouring it is a must!