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

   Drain the water and cook the dal in a pressure cooker with 600 ml of water, 1 teaspoon of turmeric powder, and salt to taste. Cook until the dal is soft and mushy.

3. 3

   In a separate pan, heat 2 tablespoons of ghee and add 2 teaspoons of cumin seeds. Let them splutter.

4. 4

   Add the cooked dal to the pan and mix well. Add 2 teaspoons of red chili powder and adjust salt if needed. Let it simmer for 5-10 minutes.

5. 5

   For the bati, mix 400g of whole wheat flour with a pinch of salt and 50g of ghee. Knead into a stiff dough using water as needed.

6. 6

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

7. 7

   Preheat the oven to 180°C (356°F) and bake the bati for 20-25 minutes or until golden brown.

8. 8

   Once done, dip the hot bati in the remaining ghee.

9. 9

   Serve the dal hot, garnished with chopped coriander leaves, alongside the bati.