Rajasthani Dal Bati

Recipe Ingredients

		For Dal
2 cups	320g / 11oz	Rajma beans*
3/4 cup	177ml	Whole black gram - (urad) **
3		Onion - finely chopped
2		Tomatoes - finely chopped
2 teaspoons	10ml	Garam masala powder
2 teaspoons	10ml	Chilli powder
1 teaspoon	5ml	Turmeric powder
1 tablespoon	15ml	Ginger-garlic paste
2		Green chillies - slit lengthwise
2 tablespoons	30ml	Cream
4 tablespoons	60ml	Ghee
1 cup	40g / 1.4oz	Coriander leaves - finely chopped
		Oil
		Salt - to taste
		For Dumplings
5 cups	312g / 11oz	Whole wheat flour - sieved
1 cup	237ml	Ghee - melted
2 tablespoons	30ml	Curd
		Salt - to taste

Recipe Instructions

"Rajasthani Dal Bati (Puffed Dough Dumplings With Lentil Curry)"

* soaked in water overnight with a pinch of soda bicarb ** soaked in water overnight with a pinch of soda bicarb

Pressure cook rajma and black gram till soft. Heat 4 tbsps oil. Add onions. Brown them. Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water. Roll into lemon-sized balls. Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot. Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.

Source:
welcometoindia.com

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