Rajasthani Daal Bati
Ingredients:
- Add 2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
- 3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
- Add 3 onions, chopped lightly
- Add 2 tomatoes, chopped lightly
- Add 2 tsp garam masala powder
- Add 2 tsp chilli powder
- Add 1 tsp turmeric powder
- Add 1 tbsp ginger-garlic paste
- Add 2 green chillies, slit lengthwise
- Add 2 tbsp cream
- Add 4 tbsp ghee
- Add 1 cup coriander leaves, chopped finely
- Oil
- Salt To Taste
- For Bati (dumplings):
- Add 5 cups whole wheat flour, sieved
- Add 1 cup ghee, melted
- Add 2 tbsps curd
- Salt To Taste
Preparation:
- Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil. Add onions. Brown them.
- Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt.Simmer till fine blended. The gravy must be thick. Pour over cream and ghee. Knead soft dough with flour, ghee, curd, salt and just sufficient water.
- Rotate into lemon-sized balls. Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
- Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) dumplings in the daal while eating.
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