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:

1. Dal:
2. Pressure-cook tur dal.
3. Put ghee/oil in a pan and heat. Now add asafoetida, mustard seeds and cumin seeds. Allow to splutter.
4. Now add garlic, ginger and chilli.
5. Add bay leaves and tomatoes. Then add salt, red chilli powder and garam masala.
6. Stir and cover the pan with a lid.
7. After some time, pour cooked dal in to the pan and add 2-3 cups of water.
8. Let it boil for 5-10 minutes.
9. Now your dal is ready. Garnish with chopped coriander and serve hot.
10. Bati:
11. Mix all ingredients and make a tight dough.
12. Make 8 round balls.
13. Preheat the oven for 10 minutes to 350 degrees F.
14. Keep all baties in a tray covered with aluminium foil. Flip them over every five minutes.
15. After 20-25 minutes take all baties out.
16. Pour some ghee over them and serve hot.

Recipe courtesy of Prerna Jain