Traditional Dal Bati

Instructions

1. 1

   Preheat your oven to 180°C (356°F).

2. 2

   In a bowl, mix the whole wheat flour with a pinch of salt and 25g of ghee. Knead into a firm dough using water as needed.

3. 3

   Divide the dough into small balls and flatten them slightly. Place them on a baking tray.

4. 4

   Bake the bati in the preheated oven for about 20-25 minutes or until golden brown, turning them halfway through.

5. 5

   While the bati is baking, rinse the split pigeon peas (toor dal) and cook them in a pressure cooker with 4 cups of water, turmeric powder, and salt until soft.

6. 6

   In a pan, heat the remaining 25g of ghee. Add cumin seeds and mustard seeds, allowing them to splutter.

7. 7

   Add chopped onion and sauté until golden brown.

8. 8

   Add chopped tomatoes, red chili powder, and salt. Cook until the tomatoes are soft and the oil separates.

9. 9

   Add the cooked dal to the pan and mix well. Simmer for 5-10 minutes.

10. 10

    Garnish the dal with chopped coriander leaves.

11. 11

    Serve the hot dal with the baked bati, drizzling some ghee over the bati before serving.