Creado con IA
Traditional Dal Bati
90 min 600 kcal por ración Media
Ingredientes
4 Raciones
- split pigeon peas (toor dal)200 g
- whole wheat flour400 g
- ghee100 g
- cumin seeds2 tsp
- coriander powder2 tsp
- turmeric powder1 tsp
- red chili powder1 tsp
- saltto taste
- onion1 medium
- tomatoes2 medium
- green chilies4
- garlic4 cloves
- ginger1 inch
- garam masala1 tsp
- fresh coriander leavesfor garnish
Preparación
- 1
Wash the split pigeon peas (toor dal) thoroughly and soak them in water for about 30 minutes.
- 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
In a pan, heat 2 tablespoons of ghee. Add cumin seeds and let them splutter.
- 4
Add chopped onions, garlic, ginger, and green chilies. Sauté until the onions turn golden brown.
- 5
Add chopped tomatoes, coriander powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.
- 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
Add garam masala and garnish with fresh coriander leaves. Set aside.
- 8
For the bati, mix whole wheat flour, a pinch of salt, and 50g of ghee. Knead into a stiff dough using water.
- 9
