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

INGREDIENTS:
For dal (Lentil Curry):

Rajma beans A�A�-A�2 cupsA� (soaked in water overnight with a pinch of soda bicarbonate)
Whole black gramA�-A�3/4 cupA� (soaked in water overnight with a pinch of soda bicarbonate)
OnionsA�A�A�-A�3A� ( chopped finely)
TomatoesA�A�-A�2A� (chopped finely )
Garam masala powder A�-A�2 Tea Spoons
Chilli powder A�A�-A�2 Tea Spoons
Turmeric powder A�A�-A�1 Tea Spoon
Ginger-garlic pasteA�-A�1 Table Spoon
Green chilliesA�A�-A�2 ( slit lengthwise )
Cream A�A�A�-A�2 Table Spoons
Ghee A�A�A�-A�4 Table Spoons
Coriander leavesA�A�-A�1 cup ( chopped finely )
Oil
SaltA�A�A�-A� To Taste

For Baati (dumplings):

Whole wheat flourA�-A�5 cups (sieved)
GheeA�A�A�-A�1 cupA� (melted )
Curd A�A�A�-A�2 Table Spoons
Salt A�A�A�-A�To Taste

PROCESS:

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

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