DAL BAATI

DAL BAATI

Dal Baati is a Rajasthani speciality and is also very popular in malwa region of Madhya Pradesh. Let us try this recipe at  our home and enjoy the taste of it.

INGREDIENTS:
For dal (Lentil Curry):

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Rajma beans   – 2 cups  (soaked in water overnight with a pinch of soda bicarbonate)
Whole black gram – 3/4 cup  (soaked in water overnight with a pinch of soda bicarbonate)
Onions   – 3  ( chopped finely)
Tomatoes  – 2  (chopped finely )
Garam masala powder  – 2 Tea Spoons
Chilli powder   – 2 Tea Spoons
Turmeric powder   – 1 Tea Spoon
Ginger-garlic paste – 1 Table Spoon
Green chillies  – 2 ( slit lengthwise )
Cream    – 2 Table Spoons
Ghee    – 4 Table Spoons
Coriander leaves  – 1 cup ( chopped finely )
Oil
Salt   –  To Taste

For Baati (dumplings):

Whole wheat flour – 5 cups (sieved)
Ghee   – 1 cup  (melted )
Curd    – 2 Table Spoons
Salt    – To Taste

PROCESS:

1. Take a vessel and put rajma and black gram in it and pressure cook  till it becomes soft.
2.  Heat 4 Table Spoons of  oil and add onions and saute them till they turn golden brown
3. Add ginger-garlic paste and tomatoes and fry.
4. Add all the masala, beans and salt in simmer  till well blended.
5.  The gravy should be thick.
6. Pour over cream and ghee.
7. Knead soft dough with flour, ghee, curd, salt and just enough water.
8. Roll into lemon-sized balls.
9.  Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
10. Garnish the dal with coriander leaves and slit green chillies. Dip hot (Baati) dumplings in the dal while eating

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