The traditional food known as Rajasthani Dal Bati is a dish that consists of a spicy lentil stew known as dal, which is served with whole wheat rolls known as bati, which are either deep-fried or baked, and a sweet crumbled topping known as churma.
In Rajasthani cuisine, this hearty dinner is a classic, and it is an absolute necessity for anyone who is interested in exploring the diverse flavors that India has to offer.
Ingredients
For the Bati:
- 1 cup whole wheat flour
- 1/4 cup semolina (sooji)
- 2 tbsp chickpea flour (besan)
- 1/4 tsp carom seeds (ajwain)
- 1/4 tsp fennel powder
- 1/8 tsp red chili powder
- 1/2 tsp salt
- Pinch of baking soda
- 1/3 cup melted ghee
- 1/4 cup + 1 tbsp milk, as needed
- Ghee for brushing
For the Panchmel Dal:
- 1 cup mixed lentils (equal parts toor, chana, green moong, urad chilka and urad dhuli)
- 4 cups water
- 1/4 tsp turmeric powder
- 1 tsp salt
For Tempering the Dal:
- 1 tsp oil
- 1 tsp ghee
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1.5 tsp garlic, finely chopped
- 1.5 tsp ginger, finely chopped
- 1 green chili, finely chopped
- 1 onion, finely chopped
- 2-3 tomatoes, finely chopped
- 1 tsp coriander powder
- 3/4 tsp cumin powder
- 1/4 tsp garam masala
- Salt to taste
- Cardamom powder to sprinkle
Also see :- Methi Malai Paneer Recipe
Instructionsl
Ingredients such as wheat flour, semolina, chickpea flour, carom seeds, fennel powder, red chili powder, salt, and baking soda should be combined in a bowl and mixed together. Make a mixture that resembles breadcrumbs by adding melted ghee and mixing it. When necessary, add milk and knead the mixture until it becomes a firm. Form into balls about the size of limes.
A kettle of water should be brought to a boil. The bati balls should be added and cooked for fifteen minutes while being turned occasionally. Drain and allow to cool down fully.
Ghee should be heated in a pan. Using batches, fry the bati that has been boiled until it is golden brown on all sides. Using paper towels, drain the liquid.
Allow the lentils to soak for three to four hours. After draining, place the curry, turmeric, and salt in a pressure cooker along with four cups of water. Cook under pressure for two whistles, then reduce the heat to a simmer and cook for ten to fifteen minutes, or until the food is extremely tender. Put aside for later.
Prepare a pan by heating oil and ghee. Allow the mustard seeds and cumin seeds to crackle after adding them. After a few seconds, add the garlic, ginger, and green chile, and continue to sauté. As soon as the onion becomes transparent, add it.
Wait two to three minutes after adding the tomatoes. Include salt, garam masala, cumin powder, and coriander powder in the additions. For one minute, cook food. To the cooked dal, add water and adjust the consistency to your liking. Maintain a low simmer for five minutes. Mix in the chopped cilantro.
A generous amount of cardamom powder and garam masala should be sprinkled over the dal. A trickle of melted ghee should be sprinkled over the fried bati before serving. On the plate, give the bati a light crush, then sprinkle the dal on top, and then enjoy!
Tips
- Make sure to use a substantial amount of ghee for a genuine flavor.
- If you want a healthy alternative to frying, you can bake the bati at 375 degrees Fahrenheit for 15 to 18 minutes per side.
- In order to have a creamier texture, soak the lentils for three to four hours before cooking.
- Adjust the seasonings to suit your preferences.
Nutrition
- Calories: 550 kcal
- Carbohydrates: 70 g
- Protein: 18 g
- Fat: 25 g
- Fiber: 10 g
FAQ
Q.1) Can I use different types of lentils?
You are free to use whatever mix of lentils that you find most appealing. Moreover, masoor dal, also known as red lentils, is frequently utilized.
Q.2) How long does it take to make dal bati churma?
One to one and a half hours is required to prepare all of the components. It is necessary to boil and fry the bati, cooking the dal, and making the churma separately from the other ingredients.
Q.3) Is dal bati churma gluten-free?
It is not gluten-free because the bati is made with wheat flour, hence the answer is no. A gluten-free flour would need to be substituted for the wheat flour in order to make it suitable for gluten-free diets.