Dal Bati

Yield: 4-6 Servings

Prep Time: 30 minutes

Cook Time: 1 hour 15 mins (including baking time)

Ingredients:

• For the Dal:

  • 1 cup Masoor Dal (Red Lentils) – This is the most common type used.
  • 4 cups Water
  • 1 tsp Turmeric Powder
  • 1/2 tsp Red Chili Powder (adjust to taste)
  • 1 Bay Leaf
  • 2 Cloves
  • 1 inch piece of Ginger, grated
  • 1 tbsp Ghee
  • Salt to taste

• For the Bati:

  • 2 cups wheat flour
  • 1/2 tsp Baking Soda
  • 1/4 tsp Ajwain Seeds (Carom Seeds) – Adds a distinctive flavor.
  • Salt to taste
  • Water (as needed, about 1/4 – 1/2 cup)

• For Garnish:

  • Finely chopped Coriander Leaves
  • Ghee for drizzling

Instructions:

1. Prepare the Dal: In a pressure cooker or pot, combine the masoor dal, water, turmeric powder, red chili powder, bay leaf, cloves, ginger, and salt. Pressure cook for 3-4 whistles (or simmer on stovetop for 30-40 minutes) until the dal is cooked through and mushy. Mash slightly with a spoon if desired. Stir in 1 tbsp of ghee at the end.

2. Make the Bati Dough: In a large bowl, combine the wheat flour, baking soda, ajwain seeds, and salt. Gradually add water (starting with 1/4 cup) while mixing continuously until you have a smooth, pliable dough. The dough should not be sticky. Add more water if needed – it should resemble playdough consistency.

3. Shape the Bati: Take small portions of the dough (about 2-3 inches in diameter). Roll them into small balls – these are your bati! Place them on a lightly oiled baking sheet or tray.

4. Bake the Bati: Preheat oven to 375°F (190°C). Bake the bati for 15-20 minutes, or until they are firm and slightly browned. Flip them halfway through baking for even cooking.

5. Assemble & Serve: Gently transfer the baked bati onto a serving platter. Spoon a generous amount of ghee over each bati. Garnish dal with chopped coriander leaves and serve hot!

Tips & Variations:

• Serving Style: You can serve the dal bati with a side of ghee or butter for extra richness.