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Dal Bati
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 Ingredients |
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For Dal
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2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
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3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
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3 onions, chopped finely
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2 tomatoes, chopped finely
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2 tsp garam masala powder
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2 tsp chilli powder
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1 tsp turmeric powder
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1 Tbsp ginger-garlic paste
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2 green chillies, slit lengthwise
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2 Tbsp cream
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4 Tbsp ghee
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cup coriander leaves, chopped finely
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4 Tbsp Oil
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Salt to taste
For Dumplings
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5 cups whole wheat flour, sieved
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1 cup ghee, melted
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2 Tbsp curd
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Salt to taste
Method
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Pressure cook rajma and black gram till it becomes soft.
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Heat 4 Tbsp oil. Add onions. Brown them. Add
ginger-garlic paste and tomatoes. Fry.
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Add all the masalas, beans and salt. Simmer till well blended.
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The gravy should be thick. Pour over cream and
ghee.
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Knead a soft dough with flour, ghee, curd, salt
and just enough water.
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Roll into lemon-sized balls. Cover and keep for
one hour.
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Then roast in batches on hot coals till puffed
and golden outside and spongy inside.
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Serve hot and garnish the dal with coriander leaves and slit green chillies.
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Dip hot dumplings in the dal while eating.
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