Monday 15 December 2014

Rajasthani Dal Bati ( Puffed Dough Dumplings With Lentil Curry )

In western India,the desert cuisine is famous for its different taste & varieties. The states like Rajasthan and Gujarat fall under it. Hear variety of dals and achars (pickels) is used along with food.


Rajasthani Dal Bati
Ingredients

For Daal(Lentil Curry)
  • 2 cups Rajma beans (soaked in water overnight with little soda bi carbon
  • 1 cups whole blackgram (urad)(soaked in water overnight with little soda bi carbon
  • 3 nos onion (chopped)
  • 2 nos tomatoes
  • gram masala power - 2 tea spoon
  • chilly power - 2 tea spoon
  • haldi - 1 tea spoon
  • ginger & garlic - 1 table spoon
  • 2 nos green chilly cut into halves lengthwise
  • cream - 2 table spoon
  • ghee - 2 table spoon
  • coriander leaves - 1 cup (chopped)
  • oil
  • salt to taste
Methods


For Bati (Roti type)
  • 5 cups whole wheat flour, sieved
  • 1 cup ghee melted 
  • 2 table spoon curd
  • Salt To Taste
Method

Cook the rajma and black gram in a pressure cooker till it is soften. Heat 2 table spoon oil in kadai. Add ginger-garlic paste and onions fry it and put chopped tomatoes with it. Add all the masalas and salt except ghee, cream and chopped coriander leaves .Fry till oil start separating itself. Put this mixture to the cooker where both dals were done, simmer till well blended. The gravy should be thick. Now give cream , ghee and chopped coriander leaves.

For Bati (Roti)

Make a soft dough with flour, ghee, curd, salt with water. Roll into small size balls. Cover it and keep for an hour. Then roast the ball on hot coals till puffed and golden outside and spongy inside. Keep hot. Garnish the dal with coriander leaves and slit green chillies. Dip hot bati (dumplings) in the dal while eating. 

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