Traditional Dal Bati

Instructions

1. 1

   Wash the split pigeon peas (toor dal) thoroughly and soak them in water for about 30 minutes.

2. 2

   In a pressure cooker, add the soaked dal, turmeric powder, and salt. Add enough water to cover the dal and cook for 3-4 whistles until the dal is soft.

3. 3

   In a pan, heat 2 tablespoons of ghee. Add cumin seeds and let them splutter.

4. 4

   Add chopped onions, garlic, ginger, and green chilies. Sauté until the onions turn golden brown.

5. 5

   Add chopped tomatoes, coriander powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.

6. 6

   Add the cooked dal to the pan and mix well. Adjust the consistency by adding water if needed. Let it simmer for 5-10 minutes.

7. 7

   Add garam masala and garnish with fresh coriander leaves. Set aside.

8. 8

   For the bati, mix whole wheat flour, a pinch of salt, and 50g of ghee. Knead into a stiff dough using water.

9. 9

   Divide the dough into equal portions and shape them into round balls.

10. 10

    Preheat the oven to 180°C (356°F). Place the bati balls on a baking tray and bake for 20-25 minutes until golden brown, turning them occasionally.

11. 11

    Once done, dip the hot bati in melted ghee.

12. 12

    Serve the dal hot with bati and enjoy your Traditional Dal Bati.