Dal Bati is a cherished dish from Rajasthan, India, known for its rich flavors, crispy bati (baked wheat dumplings), and hearty dal (lentils). This dish is an iconic representation of Rajasthani cuisine, enjoyed for its rustic and satisfying taste. In this detailed guide, we will explore an authentic yet slightly modernized version of this timeless classic.
Ingredients
For Bati (Baked Wheat Dumplings):
2 cups whole wheat flour
1/4 cup semolina (suji)
1/2 cup ghee (clarified butter)
1/2 tsp baking powder
1/2 tsp carom seeds (ajwain)
1/2 tsp fennel seeds (saunf)
1/2 tsp salt
1/2 cup yogurt
Water, as required
Ghee for dipping
For Dal (Lentils):
1/2 cup split yellow moong dal
1/2 cup split toor dal
1/2 cup split urad dal
1/2 cup split chana dal
4 cups water
2 medium tomatoes, finely chopped
1 medium onion, finely chopped
4 cloves garlic, minced
1-inch ginger, grated
2 green chilies, chopped
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2 tbsp ghee
Salt to taste
Fresh coriander leaves for garnish
For Tadka (Tempering):
2 tbsp ghee
1/2 tsp cumin seeds
2 dried red chilies
4-5 garlic cloves, sliced
1/2 tsp Kashmiri red chili powder
Step-by-Step Cooking Instructions
Preparing the Bati:
Make the Dough: In a mixing bowl, combine wheat flour, semolina, baking powder, carom seeds, fennel seeds, salt, and ghee. Mix well until the mixture resembles breadcrumbs.
Knead the Dough: Add yogurt and gradually add water to knead a stiff dough. Cover and let it rest for 30 minutes.
Shape the Batis: Divide the dough into equal portions and shape them into small round balls. Flatten them slightly.
Bake the Batis: Preheat the oven to 180°C (350°F). Place the batis on a baking tray and bake for 30-40 minutes, turning them occasionally until golden brown.
Dip in Ghee: Once baked, dip the hot batis in melted ghee for enhanced flavor and softness.
Cooking the Dal:
Wash and Soak the Lentils: Rinse all the lentils thoroughly and soak them for 30 minutes.
Pressure Cook: In a pressure cooker, add soaked lentils, water, turmeric powder, and salt. Cook for 3-4 whistles until soft.
Prepare the Masala: In a pan, heat ghee and add cumin and mustard seeds. Once they splutter, add onions and sauté until golden brown. Add ginger, garlic, and green chilies and sauté for a minute.
Cook the Tomatoes: Add chopped tomatoes and cook until soft. Then, add red chili powder, coriander powder, and garam masala. Stir well.
Combine: Add the cooked dal to the masala mixture and simmer for 10 minutes.
Preparing the Tadka:
Heat Ghee: In a small pan, heat ghee and add cumin seeds, dried red chilies, and garlic slices. Sauté until garlic turns golden brown.
Add Chili Powder: Turn off the heat and add Kashmiri red chili powder.
Pour Over Dal: Pour this tempering over the dal for an aromatic finish.
Serving Suggestion
Place hot batis on a plate and lightly crush them.
Pour ghee over the crushed batis for extra richness.
Serve with hot dal and a side of onion slices, green chutney, and pickle.
Enjoy with a refreshing glass of buttermilk (chaas) for the complete Rajasthani experience.
Tips for Perfect Dal Bati
Crispy Bati: Ensure the oven is preheated before baking and keep turning them for even cooking.
Rich Flavor: Always dip the batis in ghee right after baking.
Dal Consistency: Adjust the thickness of the dal based on your preference.
Extra Smoky Flavor: Add a coal-infused smoky flavor to the dal for an authentic touch.
Conclusion
Dal Bati is a soulful dish that embodies the essence of Rajasthan. With its crispy, ghee-laden bati and flavorful dal, it is a culinary delight worth experiencing. Try this recipe at home and indulge in a royal feast with your family!