Dal Bati (Rajasthani cuisine)

Dal Bati (Rajasthani cuisine)

When you mention about Rajasthani food dal bati has to be on the top of the list, otherwise it is incomplete. Dal bati is a popular Rajasthani delicacy. Dal is simply soup of mixed lentils, cooked with spices. Bati is a baked, whole wheat bread rolls and the combination is known as dal bati. Traditionally bati is cooked over charcoal, but oven also works great.

My daughter in law is from Jaipur, Rajasthan; I can entice her any time just mentioning dal bati and gatte ki kadhi.  First time I had dal bati in Jaipur, Apno Gaon a restaurant with village setting that was a memorable experience. They served dal bati with buttermilk known as chaach. I suggest having this for leisurely lunch/dinner.

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Course dal

Cuisine Indian

Servings 2 people

Ingredients

  

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• 1/4 cup chana dal (split gram)
• 1/4 cup toor dal
• 1/4 cup moong dal (split with skin)
• 1/4 cup urad dal (split black lentil with skin)
• 1/4 tbsp turmeric (haldi)
• 2 tbsp ginger grated
• 1-1/2 tbsp salt
• 1 tbsp coriander powder (dhania)
• 2 tbsp mango powder (amchoor)
• 1/2 tbsp garam masala

For seasoning

• 3 tbsp clarified butter (ghee)
• 1 tbsp cumin seeds
• 1/8 tbsp asafetida (hing)
• 1/2 tbsp chili powder
• 2 dried red chili broken in pieces

For Bati

• 1 cup whole wheat flour (roti ka atta)
• 1/4 cup fine sooji (semolina)
• 1/8 tbsp baking powder
• 1/2 tbsp salt
• 1/4 cup clarified butter (ghee)
• 1/2 cup milk use as needed

For serving

• About 1/4 cup hot clarify butter (ghee)

Instructions

 

• Combine all dals, wash changing water few times. In a pressure cooker add dal with 4 cups of water, salt, turmeric, coriander powder, and ginger, cook on medium high.
• After pressure cooker start steaming lower the heat to medium and cook for about eight minutes. Turn off the heat; wait until all the steam has escaped before opening the cooker.
• Dal should be soft and mushy, consistency of the pourable batter, if needed add hot water. The consistency of the dal will thicken over time.
• Add garam masala and amchoor, mix it well.
• Heat ghee in a small saucepan for seasoning; after ghee is moderately hot add cumin seeds as they crack add asafetida, red chilies and red chili powder.  Stir for a few seconds. To prevent the spices from burning, you may add 1 teaspoon of water.  Pour spiced Chaunk over dhal. Mix it well and let it simmer for two to three minutes.
• Dal is ready.

For the Bati

• Preheat the oven to 350 degree F.
• In a mixing bowl mix all the dry ingredients together, flour, sooji, salt and baking soda. Add the ghee and mix with fingers, add the milk as need to make firm dough, knead the dough well. Set aside for about 10 minutes.
• Divide the dough into 8 equal parts and roll them into balls. They will not be very smooth dough ball and will have cracks all over; this will help them to cook all the way through. Arrange the batis over cookie sheet about one inch apart and place the pan on middle oven rack and bake at 350 degree F in a preheated oven for 25 minutes. Turn them over and bake for another 30 minutes until batis are golden brown all around.
• Break one bati from one side to make sure they have cooked through.

Notes

How to Serve

1. Break the bati into two pieces and pour about one teaspoon of hot melted ghee over and serve with bowl of hot dal.
2. If you have baked the batties earlier heat the batties in oven for about 10 minutes.

Tried this recipe?Let us know how it was!

How to make Dal Bati: A Flavorful Rajasthani Specialty

Dal Bati is a quintessential Rajasthani dish that consists of two main components: dal (lentils) and bati (baked wheat flour balls). This dal bati recipe is a beloved vegan culinary delight in Rajasthan, known for its hearty flavors and wholesome ingredients. Served with a side of churma (sweetened crushed wheat) or form of bread, dal bati is a complete meal that offers a perfect balance of savory and sweet flavors, making it a favorite among food enthusiasts.

To prepare the dal, begin by combining all the lentils and thoroughly washing them, changing the water a few times to remove any impurities. Once cleaned, transfer the lentils to a pressure cooker and add four cups of water along with salt, turmeric, coriander powder, and ginger. Place the pressure cooker on medium-high heat and allow it to come to pressure. Once pressurized, reduce the heat to medium and let the dal cook for approximately eight minutes.

After cooking, turn off the heat and allow the pressure to release naturally before opening the cooker. The dal should have a soft and mushy consistency, resembling pourable batter. If needed, adjust the consistency by adding hot water, keeping in mind that the dal will thicken over time. Once cooked, stir in the garam masala and amchoor to enhance the flavors.

For the seasoning, heat ghee in a small saucepan until moderately hot. Add cumin seeds and let them crackle, then add asafetida, red chilies, and red chili powder. Stir the spices for a few seconds, being careful not to burn them. If necessary, add a teaspoon of water to prevent burning. Once the spices are fragrant and well combined, pour the seasoned ghee over the dal mixture.

Stir well to incorporate the flavors and allow the dal to simmer for two to three minutes, allowing the spices to infuse into the dish. Moving on to the preparation of the bati, preheat the oven to 350 degrees Fahrenheit. In a mixing bowl, combine all the dry ingredients including flour, sooji (semolina), salt, and baking soda. Add ghee to the dry ingredients and mix thoroughly with fingers until the mixture resembles coarse crumbs. Gradually add milk as needed to form a firm dough, and knead the dough well to ensure even distribution of ingredients. Let the dough rest for about 10 minutes to allow the gluten to relax.

Divide the dough into eight equal portions and shape each portion into rough balls. The dough balls may have cracks, which is normal and aids in even cooking. Arrange the batis on a cookie sheet, leaving about an inch of space between each one, and place the sheet on the middle rack of the preheated oven. Bake the batis for 25 minutes, then turn them over and bake for an additional 30 minutes or until they are golden brown all around. To ensure they are cooked through, break one bati open from the side.

To serve, break the bati into two pieces and drizzle about a teaspoon of hot melted ghee over each piece. Serve the batis alongside a bowl of hot dal for a comforting and flavorful meal. If the batis were baked earlier and have cooled, reheat them in the oven for about 10 minutes before serving to ensure they are warm and crisp.

Tips for Perfect Dal Bati

• Consistency of Bati Dough: Ensure that the bati dough is firm and smooth, as it will help in shaping the batis and prevent them from crumbling during baking.
• Baking Temperature and Time: Bake the batis at a moderate temperature until they are golden brown and crispy on the outside, ensuring they are evenly cooked throughout.
• Tempering Technique for Dal: Take care while tempering the dal to ensure the spices are well-infused and aromatic, enhancing the flavor of the dish.

Variations of Dal Bati

• Stuffed Batis: Add a flavorful stuffing of spiced mashed potatoes or paneer (Indian cottage cheese) inside the batis for an extra burst of flavor and texture.
• Sweet Churma: Customize the churma by adding jaggery or gur instead of powdered sugar for a richer and more traditional sweetness.

Benefits of Dal Bati

• High in Protein and Fiber: Dal bati is a nutritious meal that provides a good amount of protein and fiber from the lentils and whole wheat flour, promoting satiety and aiding in digestion.
• Rich in Essential Nutrients: Packed with essential vitamins, minerals, and antioxidants, dal bati offers a nourishing and wholesome meal option for individuals of all ages.

Frequently Asked Questions (FAQs)

Can I make dal bati without an oven?

• Yes, you can cook the batis on a stovetop over an open flame or in a traditional tandoor for authentic flavor and texture.

Can I use different types of lentils for the dal?

• Yes, you can use a variety of lentils such as masoor dal, moong dal, or chana dal to prepare the dal according to your preference.

Is Dal Baati a vegetarian dish?

• Yes, Dal Baati is a vegetarian dish that’s popular among vegetarians and non-vegetarians alike for its rich flavors and wholesome ingredients.

Explore more delightful Rajasthani recipes on Manjula’s Kitchen, such as Gatte Ki Sabji for another culinary adventure.

Explore more appetizer recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

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