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Dal Bati – Rajasthani Cuisine Recipe by Manjula
View full recipe at http://manjulaskitchen.com/dal-bati/

Combine all the dals and wash them thoroughly. In a pressure cooker, add the dals with 4 cups of water, salt, turmeric, coriander powder, and ginger. Cook on medium-high heat until the pressure cooker starts steaming, then lower the heat to medium and cook for about eight minutes. Turn off the heat and let the steam escape before opening the cooker. The dal should be soft and mushy with a pourable consistency; add hot water if needed. Stir in garam masala and amchoor. For seasoning, heat ghee in a small saucepan, add cumin seeds, asafetida, red chilies, and chili powder. Stir for a few seconds and pour the spiced mixture over the dal, letting it simmer for 2-3 minutes.

For the bati, preheat the oven to 350°F. In a mixing bowl, combine whole wheat flour, sooji, salt, and baking soda. Add ghee and mix with your fingers, then add milk as needed to form a firm dough. Knead well and set aside for 10 minutes. Divide the dough into 8 equal parts and roll into balls. Arrange them on a cookie sheet about one inch apart. Bake in the preheated oven for 25 minutes, then turn them over and bake for another 30 minutes until golden brown. Check one bati to ensure it’s cooked through.

To serve, break the bati into two pieces and pour about one teaspoon of hot melted ghee over each piece. Serve with a bowl of hot dal. If reheating, warm the batis in the oven for about 10 minutes before serving.

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