Dal bati is a popular Rajasthani dish. Its origins date back to the desert regions, where it was prepared by nomadic tribes as a staple food.
Dal-Bati Recipe
Dal Bati is a popular and traditional Rajasthani dish from India, known for its rich flavors and unique preparation style. It consists of two main components: dal, a lentil-based curry, and bati, a baked wheat flour dumpling. The dish is typically served with ghee (clarified butter), chutney, and sometimes accompanied by a side of vegetables.
Ingredients
For Dal
For Batis
For Serving
Instructions
Prepare the Making Dal:
- Wash all the dals, and add them to a pressure cooker.
- Add salt and 5 cups of water, turmeric powder, and mix well.
- Cover with the lid and pressure cook for 4-5 whistles. Allow the steam to escape before opening the lid.
- Heat oil or ghee in a pan. Once hot, add the cloves, dried red chili, green cardamom, black cardamom, bay leaf, cinnamon stick, cumin seeds, and asafetida. Sauté for a few seconds.
- When the seeds crackle, add onion and chopped chilies. Saute for 3 minutes.
- Now add the tomatoes, green chilies, and ginger-garlic paste. Saute for 2-3 minutes.
- After that add coriander powder, turmeric powder, chili, and garam masala along with 3 tbsp of water and mix well. Add some more salt, if needed.
- Cook on a medium flame for 3-4 minutes. Stir occasionally.
- Add this tempering to the cooked dal and mix well.
- Cook on a medium flame for 2 to 3 minutes.
- Remove from heat. Add lemon juice and mix well. Dal is ready. Keep it aside.
Prepare the Baati:
- Preheat oven to 175°C/ 350. Line a baking tray with the parchment paper. Add wheat flour, semolina, ghee, salt, and baking powder to a large mixing bowl.
- Mix everything well.
- Add yogurt to it and mix well.
- Knead into a semi-stiff dough. You can use 5-6 tablespoons or more warm water if needed.
- Divide the dough into 10-12 equal portions and shape each portion into a ball.
- Flatten each ball, and apply some oil to the center using your fingers.
- Roll into a smooth ball, and make a small indentation in the center of the dough ball using your thumb. Make all the baatis in a similar way.
- Arrange baatis on the prepared baking tray.
- Bake for 30-40 minutes or until the top turn golden brown.
- Use a kitchen towel and press hot baati slightly with your palm. Don’t press it so hard, we just want to crack them slightly. After that, soak cracked baatis in ghee for a few seconds.
- Drain them in a kitchen tissue-lined container. Baatis are ready. Keep them aside.
For Serving:
- To serve, pour ghee over hot dal. Then pour some ghee over baati and churma.
- Serve Hot Dal Baati Churma with red garlic chutney, besan ke cheele ka raita, onions, and lemon wedges. Enjoy.
Servings 1
- Amount Per Serving
- Calories 602kcal
- Calories from Fat 156kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 13g65%
- Cholesterol 50mg17%
- Sodium 648mg27%
- Potassium 1010.5mg29%
- Total Carbohydrate 72g24%
- Dietary Fiber 19g76%
- Sugars 6.4g
- Protein 24g48%
* * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
