Dal Bati Recipe | Dal Bati In Rajasthani Style -

Dal Bati is a popular and delicious Rajasthani dish that consists of two main components: dal (lentil soup) and bati (baked wheat dough). This traditional dish holds a special place in Rajasthani cuisine and is loved by people across India. It is known for its rustic and robust flavors.

To prepare Dal Bati, the bati is made by kneading wheat flour with ghee (clarified butter), yogurt, and spices. The dough is then shaped into small round balls and baked in a traditional clay oven called a tandoor or on a stove. This gives the bati a crispy exterior while maintaining a soft and fluffy interior.

The dal, on the other hand, is made by cooking lentils with a mix of spices, including turmeric, cumin, coriander, and garam masala. It is typically prepared as a thick and flavorful soup that complements the bati perfectly.

Dal Bati is traditionally served with a dollop of ghee on top, along with chutney, pickles, and a side of buttermilk. The bati is crumbled into smaller pieces, soaked in the dal, and then eaten. The combination of the hearty lentil soup and the rich flavors of the baked bati creates a harmonious and satisfying meal.

This dish is not only delicious but also provides a good balance of carbohydrates, proteins, and essential nutrients. Its simplicity, earthy flavors, and cultural significance make Dal Bati a cherished dish in Rajasthan and a favorite among food enthusiasts everywhere.

Dal Bati is a popular Indian dish consisting of lentil curry (dal) and baked wheat balls (bati). It is a delicious and wholesome meal that originated in Rajasthan. Here’s a step-by-step guide on how to make dal bati:

Ingredients Of Dal Bati:

For Dal:

1 cup yellow or red lentils (toor dal or masoor dal)
3 cups water
1 medium-sized onion, finely chopped
2 tomatoes, finely chopped
2 green chilies, slit lengthwise
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust according to taste)
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon asafoetida (hing)
A pinch of fenugreek seeds (optional)
2 tablespoons ghee or oil
Salt to taste
Fresh coriander leaves for garnishing

For Bati:

2 cups whole wheat flour (atta)
1/2 cup semolina (sooji)
1/2 cup ghee or clarified butter
1 teaspoon carom seeds (ajwain)
Salt to taste
Warm water for kneading

Step-by-step instructions of Dal Bati:

1. Preparing the Dal:

Rinse the lentils (dal) thoroughly under running water.
In a pressure cooker, add the lentils, water, turmeric powder, and salt.
Pressure cook for about 4-5 whistles or until the lentils are cooked and mushy.
Once cooked, mash the lentils with the back of a spoon or a whisk to achieve a smooth consistency.
Set aside.

2. Making the Tadka (Tempering):

Heat ghee or oil in a pan or kadai over medium heat.
Add cumin seeds, mustard seeds, fenugreek seeds (optional), and asafoetida (hing).
Once the seeds start spluttering, add the chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste and green chilies. Sauté for a minute.
Add the chopped tomatoes and cook until they turn soft and mushy.
Add red chili powder and mix well.
Pour the cooked lentils (dal) into the pan and mix everything together.
Let it simmer for a few minutes until the flavors blend. Adjust the consistency by adding water if needed.
Garnish with fresh coriander leaves.

3. Preparing the Bati:

In a large mixing bowl, combine whole wheat flour, semolina, carom seeds, ghee, and salt.
Mix everything well to incorporate the ghee into the flour.
Gradually add warm water and knead the mixture to form a firm dough.
Cover the dough and let it rest for about 20-30 minutes.
Preheat the oven to 375°F (190°C).
Divide the dough into small portions and shape them into round balls.
Place the bati on a baking tray or greased baking dish.
Bake the bati in the preheated oven for about 25-30 minutes or until they turn golden brown and cooked through.
Remove the bati from the oven and brush them with ghee for added flavor.