Dal Bati

Ingredients:

To make Bati
2 cups slightly coarse wheat flour
1-2 tbsp ghee
1 tsp ajwain seeds(oregano)
1 tsp jeera (cumin seeds)
1/2 tsp sugar
salt to taste
1 cup water

To make Dal
1 cup toor dal
1 tbsp coriander leaves finely chopped
1 medium sized tomato finely chopped
8-10 curry leaves
3-4 green chillies splited in between
1/2" piece ginger crushed
1 tsp red chilli powder
1 tsp turmeric powder
1/2 tsp dhania powder
1/2 tsp mustard and cumin seeds
2 pinches asafoetida
salt to taste
2 tbsp ghee
3-4 cups water

Method

Dal

• Wash and pressure cook dal in 2 cups of water.
• Cool,beat dal with whipper adding some more water and keep aside.
• Heat ghee in a saucepan and add the seeds.
• Also add crushed ginger,curry leaves,green chillies,chopped tomato,asafeotida and stir for a minute.
• Now add red chilli powder,turmeric powder,dhania powder and some water.
• Allow to cook for 2-3 minutes,add salt.
• Add beaten dal.
• check taste for salt and spices.
• Garnish with chopped coriander

Bati

• Place all ingredients in a large bowl or a food processor and make a firm dough.
•  Divide it into 16 portions and make balls.
•  Bake in a pre-heated oven at 350 F or 180 C for 20 minutes.
•  Turn over and cook for further 10 minutes.
•  Turn oven off and leave baties in for a further 10 minutes. Oven times vary so make sure baties do not burn and are cooked thoroughly. They should be lightly browned.
•  Dip each bati in melted ghee and take out immediately. Keep aside in a warm dish or casserole dish 
•  Serve hot with Dal. They are eaten dipped in dal