Dal Bati

Servings: 2                                                                                               044

Time: 30 minutes

Ingredients:

Dal:

  1. Urad Dal : 1 cup
  2. Chana Dal : 1/2 cup
  3. Oil: 2 tbsp
  4. Hing : 1 pinch
  5. Red Chili Powder :
  6. Salt : to taste
  7. Turmeric Powder : 1/2 tsp
  8. Chopped coriander leaves : 1 tbsp
  9. Lemon : 1 tsp
  10. Cumin Seeds : 1/2 tsp

Bati:

  1. Wheat Flour: 2  medium bowl
  2. Sooji: 1 tbsp
  3. Salt: 1 1/2 tsp
  4. Ajwaiyn : 1/2 tsp
  5. Oil : 2 tbsp
  6. Luke warm water : for neading
  7. Ghee : 5-6 tsp

Garlic and Tomato Chutny:

  1. Chopped Tomato: 3
  2. Garlic shreaded: 3 tbsp
  3. Chili Powder : 2-3 tsp
  4. Salt: to taste
  5. Oil: 2-3 tbsp

Lahsun Dhania Chutny:

  1. Corainder Leaves : 1 big bowl
  2. Garlic : 8-10 cloves
  3. Salt: to taste
  4. Red chili Powder : 2 tsp

Method:

Dal:

  1. Soak both dals in water for half an hour.
  2. Add turmeric powder,salt,oil and dals in pressure cooker and boil it.Add water as required.Boil it until it get mashed.
  3. Heat oil in a pan.Add hing, add jeera, red chili powder with water and coriander powder.
  4. Add this tadka into dal and take 1 more whistle.Add lemon juice.
  5. Garnish it with chopped coriander leaves.

Bati:

  1. Mix all the ingredients except ghee and make the dough with the help of luke warm water.
  2. This dough should be very tight.It should be tighter then Roti’s dough.
  3. Make medium sized balls of it.
  4. Heat Tandoor on high flame.
  5. Put the Balls into it.
  6. Roast the balls on medium flame.
  7. Turn it side by side in every 3-4 minutes.
  8. Baties will start getting cracks.
  9. Just break it a little and check it its done or not.
  10. Take it out and Dip into ghee and serve it hot with dal.

Garlic and Tomato Chutny:

  1. Heat oil in a  pan.
  2. Add chopped tomatoes into it.
  3. Saute it in it for almost 15-20 minutes on low flame.
  4. Add shreaded garlic into it. saute it for 5 minutes.
  5. Add red chili powder and salt.
  6. Saute it for 2 minutes.
  7. Keep it for cooling.

Lahsun Dhania Chutny:

  1. Wash coriander leaves properly and drain the water.
  2. Mix all,add some water and put it in mixer.
  3. Make the paste of it.

Note:

Lahsun Dhania Chutny: You can add 2-3 drops of lemon juice to keep it green.Otherwise it will be in dark green colour.

For better time utilization you can first boil the dal, add make the bati dough.Keep teh baties for roasting and meanwhile make all teh chutnies and dal tadka.

Serve it hot with lot of ghee .

If you are a sweet lover, Break 2 baties in another bowl and add powdered sugar and ghee. Mix it well.Serve it hot with dal bati.