Dal Bati Recipe

Cooking Directions

• STEP 1.To make the dal, cook a mixture of lentils with water, turmeric, and salt until soft and mushy.
• STEP 2.In a separate pan, heat ghee and add cumin seeds, garlic, ginger, and onions. Saute until onions turn golden brown.
• STEP 3.Add tomatoes, red chili powder, coriander powder, and garam masala to the pan. Cook until the tomatoes are soft and the spices are well combined.
• STEP 4.Add the cooked lentils to the pan and simmer for a few minutes. Adjust the consistency by adding water if needed. Garnish with coriander leaves.
• STEP 5.To make the bati, mix wheat flour, ghee, yogurt, salt, and water to form a stiff dough. Divide the dough into small portions and shape them into round balls.
• STEP 6.Preheat the oven to 350°F (180°C). Place the bati on a baking tray and bake for about 30-40 minutes, or until they turn golden brown and crispy.
• STEP 7.Serve the dal and bati together, drizzling ghee over the bati. Enjoy with chutney or pickle.
• STEP 8.Store any leftover dal and bati separately in airtight containers in the refrigerator. Reheat before serving.

Cooking Tips

• You can use a combination of lentils like toor dal, chana dal, and moong dal for the dal.
• For extra flavor, you can add a pinch of asafoetida (hing) while tempering the dal.
• To make the bati more flavorful, you can add crushed fennel seeds (saunf) or ajwain (carom seeds) to the dough.
• If you don't have an oven, you can also cook the bati on a stovetop by placing them on a tawa or griddle.
• To make the bati softer, you can brush them with ghee while they are still hot from the oven.

Storage and Serving

• Leftover dal can be stored in the refrigerator for up to 3-4 days.
• Leftover bati can be stored at room temperature in an airtight container for up to 2-3 days.
• To serve, reheat the dal and bati separately. Drizzle ghee over the bati before serving for added flavor.
• Serve the dal bati with a side of chutney, pickle, or yogurt for a complete meal.