DAAL BATI

Ingredients :-

For daal (Lentil Curry):

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)

3 onions, chopped finely

2 tomatoes, chopped finely

2 tsp garam masala powder

2 tsp chilli powder

1 tsp turmeric powder

1 tbsp ginger-garlic paste

2 green chillies, slit lengthwise

2 tbsp cream

4 tbsp ghee

1 cup coriander leaves, chopped finely

Oil

Salt To Taste

For Bati (dumplings):

5 cups whole wheat flour, sieved

1 cup ghee, melted

2 tbsps curd

Salt To Taste

Method :-

*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 well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water.
*Roll 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.

-: Thanks :-