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Veena Jain

RAJASTHANI DAAL BATI

By Veena Jain 3 views  4 years ago

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


Preparation:

  • 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.

Reference :

Indian Food Forever

Tags :

RAJASTHANI DAAL BATI

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