Dal Bati


For dal:
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 Nos - Onions chopped finely.
2 Nos - Tomatoes, chopped finely.
2 tsps - Garam masala powder.
2 tsps - Chilli powder.
1 tsp - Turmeric powder.
1 tbsp - Ginger-garlic paste.
2 Nos - Green chillies, slit lengthwise.
2 tbsps - Cream
4 tbsps - Ghee (Clarified Butter)
1 cup - Coriander leaves, chopped finely.
Oil to fry
Salt to taste.

For dumplings:
5 cups - Whole wheat flour, sieved.
1 cup - Ghee, melted.
2 tbsps - Curd.
Salt to taste.

Cooking Instructions :

- Pressure cook rajma and black gram till it becomes soft.
- Heat 4 tbsps oil, Add onions and saute till brown
- Add ginger-garlic paste and tomatoes and saute
- Add all the masalas, beans and salt and 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 dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.


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