After Mughalsarai station, airports in Kanpur, Agra, Bareilly may be renamed, National : Today Indya

Latest News

Home
Rajasthani Daal Bati

Rajasthani Daal Bati

Monday, December 19, 2016 IST

Ingredients:

For daal (Lentil Curry):
1.2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
2.3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
3.3 onions, chopped finely
4.2 tomatoes, chopped finely
5.2 tsp garam masala powder
6.2 tsp chilli powder
7.1 tsp turmeric powder
8.1 tbsp ginger-garlic paste
9.2 green chillies, slit lengthwise
10.2 tbsp cream
11.4 tbsp ghee
12.1 cup coriander leaves, chopped finely
13.Oil
14.Salt To Taste
For Bati (dumplings):
1.5 cups whole wheat flour, sieved
2.1 cup ghee, melted
3.2 tbsps curd
4.Salt To Taste

Preparation:

1.Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil. Add onions. Brown them.
2.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.
3.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.
4.Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) dumplings in the daal while eating.