Dal Bati Recipe : Simple Recipe For perfect Dal Bati At Home

Dal Bati is a beloved traditional dish from Rajasthan, India, known for its rich flavors and hearty ingredients.Dal is a spicy and flavorful lentil curry. It is made from mung dal or other varieties of lentils. The dal is seasoned with a range of spices, including turmeric, cumin, mustard seeds, garlic, and chili powder. The dish is cooked until the lentils are soft and the spices are well-blended. It often has a tempering (tadka) added, where spices are fried in ghee or oil and then mixed into the dal for extra flavor.

Bati is a type of Indian bread roll that is round and typically baked or cooked in a tandoor and pan (traditional clay oven). It is made from whole wheat flour, sometimes mixed with semolina for texture, and is seasoned with carom seeds and baking powder. The dough is shaped into small balls and baked until golden brown and crispy on the outside. The bati is often broken into pieces and dipped into the dal.Dal Bati is not only famous in Rajasthan but is also well-known throughout India.

dal bati recipe –

For the Dal :

• 1 cup moong dal (rinsed and soaked for 10 minutes)
• 1 onion, chopped (optional)
• 2 tomatoes, grated
• 1 Garlic, crushed
• 2 green chilies, slit
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds (zeera)
• 1 teaspoon mustard seeds (rai)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1 tablespoon oil or ghee (clarified butter)
• Salt, to taste
• Fresh coriander leaves, chopped (for garnish)
• Water, as needed

For the Bati (Bread Rolls):

• 2 cups whole wheat flour
• 1/2 cup semolina (rava)
• 1/2 teaspoon carom seeds (ajwain)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup ghee (clarified butter)
• Water, as needed

Instructions for dal bati:

Making the Dal:

1. Cook the Dal:
   • In a pressure cooker, add the soaked mung daal with 2 cups of water and a pinch of turmeric powder. Cook for 3-4 whistles until soft. If using a pot, cook until the dal is soft, which will take longer.
2. Prepare the Spices:
   • Heat ghee in a pan with one spoon oil . Add cumin seeds and mustard seeds. When they start popping, add crushed garlic cook for a half minute and then add chopped onions cook until golden brown.
   • “Add the ground tomatoes and slit chilli and fry them until they release the ghee.”
   • Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook for a few minutes.
3. Combine:
   • Add the cooked dal to this mix. Stir well and adjust the thickness with water if needed. Simmer for 10-15 minutes.
   • Stir in garam masala and garnish with chopped coriander leaves.

Making the Bati:

1. Make the Dough:
   • In a bowl, mix whole wheat flour, semolina, carom seeds(ajwine), baking powder, and salt.
   • Add oil and mix until it looks like coarse crumbs.
   • Gradually add water and knead into a stiff dough. Let it rest for 15 minutes.
2. Shape and Bake:

• Preheat your oven to 375°F (190°C).

• Divide the dough into equal portions and shape each into a round ball. Gently flatten each ball into a thick disc (about 1 inch thick).

• Place the bati on a baking sheet and bake for 30-35 minutes, or until they are golden brown and firm. You can also bake them in a tandoor if you have one for a more authentic flavor.

• Cook the Bati on Stovetop:

• Heat a heavy-bottomed pan or tawa (griddle) over medium heat.
• Place the flattened bati discs on the hot pan. Cook them until they start to get a golden color and form small brown spots. You can press them gently with a spatula to ensure even cooking.
• Reduce the heat to low and cover the pan with a lid. Let the bati cook for an additional 20-25 minutes, turning occasionally. This helps to cook them thoroughly and gives them a crispy texture.
• Optional (For Authentic Taste):
• If you have a tandoor or clay oven, you can cook the bati in it for a more authentic flavor. Preheat the tandoor, then place the bati inside and cook until they are golden brown and slightly charred.

Serving:

• Serve the hot dal with the warm bati. Traditionally, break the bati into pieces and dip them into the dal, or serve the bati alongside and dip as you eat. You can also add a dollop of ghee on top of the dal for extra flavor.

To make jain friendly dal bati simply remove garlic and onions. Here’s how you can adjust the recipe:

For Jain Dal:

• Omit: Garlic and onions
• Use Instead: Replace garlic with tomatoes and follow the same method as the regular dal recipe.

Instructions for Jain Dal:

1. Cook the Dal:
   • In a pressure cooker, add the soaked toor dal with 2 cups of water and a pinch of turmeric powder. Cook for 3-4 whistles until the dal is soft. You can also cook it in a pot until the dal is tender.
2. Prepare the Tempering:
   • Heat oil or ghee in a pan with one spoon of oil. Add cumin seeds and mustard seeds. When they start popping,
   • add grated tomatoes and cook until they are soft and the oil begins to separate.
   • Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook for a few minutes.
3. Combine:
   • Add the cooked dal to this mixture. Stir well and adjust the consistency with water if needed. Simmer for 10-15 minutes.
   • Stir in garam masala and garnish with chopped coriander leaves.

This adjusted recipe maintains the essence of the dal while adhering to Jain dietary guidelines by excluding garlic and onions.

Enjoy your delicious dal baati !! dal bati is not just an food its a emotion. rajasthan authentic dish is dal bati.Dal Bati offers a rich, satisfying experience with its combination of crispy bati and spicy, comforting dal, making it a celebrated dish in Indian cuisine.Dal Bati is a traditional and iconic dish from the Indian state of Rajasthan. It features two main components: dal (lentil curry) and bati (crisp, round bread).Dal Bati is not only famous in Rajasthan but is also well-known throughout India.