Dal bati is a traditional dish from India, typically made with baked bati (small, round bread) and dal (lentil stew). Here is a basic recipe:
Ingredients:
For the bati:
1.2 cups wheat flour
2.2 tbsp ghee or oil
3.1 tsp salt
4.1 tsp ajwain seeds (optional)
5.Warm water, as needed
For the dal:
1.1 cup split pigeon peas (toor dal)
2.1 onion, chopped
3.2 tomatoes, chopped
4.2 green chilies, chopped
5.1 tsp cumin seeds
6.1 tsp red chili powder
7.1 tsp coriander powder
8.1 tsp garam masala
9.Salt, to taste
10.2 tbsp ghee or oil
11.2 tbsp chopped fresh cilantro
Instructions:
1.To make the bati, mix the flour, ghee, salt, and ajwain seeds in a bowl. Gradually add warm water to make a stiff dough. Cover and let it rest for 30 minutes.
2.Divide the dough into 12 equal parts and shape into balls. Roll each ball into a 4-5 inch disc. Bake the discs on a preheated griddle or in an oven at 350°F (180°C) until golden brown, about 10-12 minutes.
3.To make the dal, rinse the split pigeon peas and pressure cook with 4 cups of water and salt until soft, about 15 minutes. Mash the dal with a fork.
4.In a pan, heat the ghee and add cumin seeds, onion, green chilies, and tomatoes. Fry until the onion is golden brown.
Add the red chili powder, coriander powder, garam masala, and salt. Fry for another minute.
5.Add the mashed dal to the pan and mix well. Simmer for 5-10 minutes.
6.Serve the dal with bati and garnish with fresh cilantro.
Enjoy your homemade dal bati!
Here are a few more tips for making the perfect dal bati:
1.If you have access to an outdoor clay oven or tandoor, use it to bake the bati. It gives them a smoky flavor and makes them crispy on the outside and soft inside.
2.You can use different types of lentils for the dal, such as moong dal or chana dal. Adjust cooking time accordingly.
Add spices of your choice to the dal, such as turmeric, ginger, or mustard seeds.
3.Serve dal bati with ghee and some side dishes like chutney, pickle, or raita.
4.To make a vegetarian version, use oil instead of ghee and omit the ajwain seeds.
5.For a healthier option, use whole wheat flour to make the bati and use less oil while cooking the dal.
6.Enjoy your cooking and hope these tips will help you make the perfect dal bati at home!
7.You can also make bati on a stovetop griddle or tawa. Simply place the rolled dough disc on the griddle and cook until puffed up and golden brown on both sides.
8.To make the dal more flavorful, you can add some garlic, ginger, and/or lemon juice to the mixture.
9.If you like your dal thicker, cook it for a little longer or mash it a bit more. If you like it thinner, add more water.
10.You can also make a dry variation of dal bati by cooking the dal until it forms a thick paste and then serving it alongside the bati.
