Rajasthani Daal Bati (Puffed Dough Dumpling With Lentil Curry) Recipe
Ingredients
For daal (Lentil Curry):-
1. Whole black gram or urad (3/4c)
2. rajma beans (2c)
3. ginger garlic paste (1tbsp)
4. finely chopped tomatoes (2)
5. finely chopped onions (3)
6. green chillies, slit lengthwise (2)
7. finely chopped coriander leaves (1c)
8. turmeric powder (1tsp)
9. chili powder (2tsp)
10. garam masala powder (2tsp)
11. ghee (4tbsp)
12. cream (2tbsp)
13. oil
14. salt (to taste)
For Bati (dumplings):-
1. Whole wheat flour, sieved (5c)
2. curd (2tbsp)
3. salt (to taste)
4. melted ghee (1c)
Method of preparation:-
1. Take a pressure cooker, cook black gram and rajma in it until it becomes soft.
2. Take a pan, heat oil of about 4 tablespoons in it. Add onions in it and fry them until they turn brown in color. Add tomatoes and ginger garlic paste in it and fry them and then add all the masalas, salt and beans and keep them to simmer until the gravy becomes thick. Add ghee and cream over it.
3. Take a bowl, add flour, curd, ghee and salt in it. Add little water to make dough and then knead the dough to make it soft. Make small balls of dough. Cover them and keep them aside for about 1 hour.
4. Then place them on the hot coals until they get puffed and spongy and turn golden in color. Keep them hot. Now take cooked dal in a bowl, garnish it with slit of green chillies and coriander leaves and then dip the hot bati in it and then serve it.
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