Dal Bhati ( Rajasthani Cuisine )

Dal Bati

This recipe is thanks to Pushpita Singh , a friend and the author of Rajasthani Kitchen . The book is beautifully written . The recipes are easy to follow and there are some hidden gems and lost recipes to be discovered here .

Panchmela Dal

Black Gram ( Urad Dal ).
Bengal Gram ( Chana Dal ).
Green Gram ( Mong Dal ).
Red Gram ( Arhar Dal ).
Masur Dal.

50 grams of each Dal , soak for 1 hour , wash and cook with haldi ( turmeric powder ) and salt in just enough water till done. Don't allow the dal to mash up.

Tempering :

75 Grams Ghee.
A Pinch of Hing.
1/2 Teaspoon Jeera Seeds.
6 Cloves / Laung.
2 Onions Chopped.
1 Tablespoon Each - Ginger & Garlic Paste.
Red Chili Powder.
1 Teaspoon Chopped Ginger.
Chopped Green Chilies To taste.
3 Tomatoes Chopped.

Heat ghee , add hing jeera and cloves. A few seconds later add onions and cook till light golden brown.Add ginger & garlic paste along with red chili powder.Cook 2-3 minutes.Add chopped ginger , green chilies and tomatoes , cook till oil separates. Add the lentils and cook together for 4-5 minutes to marry flavors.Garnish with dhania leaves and Julienned ginger when ready to serve.

Bati

Traditionally Bati's are baked in ash , welcome to modern times and preheat your oven to 200C

500 Grams Maida / Bajra Flour.
1 Tablespoon Ginger Paste.
1 Tablespoon Garlic Paste.
1/2 Tablespoon Green Chili Paste.
4 tablespoons Ghee
Salt.
Mix all the above and with very little water knead into a semi hard dough.
Make 14 balls .
Bake dough balls for 20 minutes or so , turning once.
Remove baked bati and dip in ghee and serve hot with Dal & Chorma

The dish is yummy and one of Rajasthan's better known and a much loved specialty .
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