Ingredients:
• For Dal:
• 1 cup – Tur dal
• 1 – Tomato (chopped)
• 2-3 – Green chillies (chopped)
• 2-3 Cloves – Garlic (chopped)
• 1/2 tsp – Ginger (chopped)
• 2-3 – Bay Leaves
• Red Chilli powder to taste
• Salt to taste
• Garam Masala to taste
• Mustard Seeds
• Cumin seeds (Jeera)
• A pinch of asafetida
• 1 tbsp – Ghee/oil.
• For Bati:
• 3 cups – Wheat flour
• 1 cup – Rava (sooji)
• Ghee/oil
• Salt – 1/8 tsp
• Cumin seeds
• water
Method:
- Dal:
- Pressure-cook tur dal.
- Put ghee/oil in a pan and heat. Now add asafoetida, mustard seeds and cumin seeds. Allow to splutter.
- Now add garlic, ginger and chilli.
- Add bay leaves and tomatoes. Then add salt, red chilli powder and garam masala.
- Stir and cover the pan with a lid.
- After some time, pour cooked dal in to the pan and add 2-3 cups of water.
- Let it boil for 5-10 minutes.
- Now your dal is ready. Garnish with chopped coriander and serve hot.
- Bati:
- Mix all ingredients and make a tight dough.
- Make 8 round balls.
- Preheat the oven for 10 minutes to 350 degrees F.
- Keep all baties in a tray covered with aluminium foil. Flip them over every five minutes.
- After 20-25 minutes take all baties out.
- Pour some ghee over them and serve hot.
Recipe courtesy of Prerna Jain