Dal Bati Recipe

Dive into the rich flavors of Rajasthan with Dal Bati Churma! A hearty combination of spicy lentils, savory baked wheat balls (bati), and a touch of sweet churma creates a satisfying and unforgettable meal. Each bite is a journey through Rajasthani cuisine!

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Course: Main Course

Cuisine: Indian

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: People

Calories: 400kcal

Author: Biryanibonanza.com

Ingredients

For Dal:

1 Cup Split yellow lentils (moong dal)
1/2 Cup Split pigeon peas (toor dal)
1 Onion, finely chopped
2 Tomatoes, chopped
2-3 Green chilies, finely chopped
2 Cloves garlic, minced
1-inch piece of ginger, grated
1 tsp Cumin seeds
1/2 tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Coriander powder
Salt to taste
2 tbsp Oil or Ghee
Fresh coriander leaves for garnish

For Bhati:

2 Cups Whole wheat flour
1/22 Cup Ghee or clarified butter
Water as needed
Salt to taste

Instructions

Preparing Dal

Rinse the lentils thoroughly and soak them in water for about 30 minutes. Heat oil or ghee in a pressure cooker or pot. Add cumin seeds and let them splutter. Add chopped onions, garlic, ginger, and green chilies. Sauté until onions turn golden brown. Add chopped tomatoes and cook until they become soft and mushy. Drain the soaked lentils and add them to the cooker or pot. Mix well. Add turmeric powder, red chili powder, coriander powder, and salt to taste. Stir to combine. Add 4 cups of water and pressure cook for about 3-4 whistles or until the dal is soft and well-cooked. Alternatively, cook in a pot until the lentils are tender, stirring occasionally.

Preparing Bhati

In a large mixing bowl, combine whole wheat flour, ghee, and salt. Mix well.Gradually add water and knead the dough until it is smooth and pliable. Divide the dough into small lemon-sized balls and roll them between your palms to make smooth balls. Preheat the oven to 180°C (350°F). Place the dough balls on a baking tray and bake for 25-30 minutes or until they turn golden brown and crispy.

Serving Dal Bhati

Once the dal and bhati are ready, transfer the dal to a serving bowl and garnish with fresh coriander leaves. Serve hot with crispy bhati on the side. You can also serve with a dollop of ghee on top for extra flavor.

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