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Thursday, 28 November 2013
Dal Bhati ( Rajasthani Cuisine )
This recipe is thanks to Pushpita Singh , a friend and the author of
Rajasthani Kitchen . The book is beautifully written . The recipes are
easy to follow and there are some hidden gems and lost recipes to be
discovered here .
Black Gram ( Urad Dal ). Bengal Gram ( Chana Dal ). Green Gram ( Mong Dal ). Red Gram ( Arhar Dal ). Masur Dal.
50 grams of each Dal , soak for 1 hour , wash and cook with haldi (
turmeric powder ) and salt in just enough water till done. Don't allow
the dal to mash up.
75 Grams Ghee. A Pinch of Hing. 1/2 Teaspoon Jeera Seeds. 6 Cloves / Laung. 2 Onions Chopped. 1 Tablespoon Each - Ginger & Garlic Paste. Red Chili Powder. 1 Teaspoon Chopped Ginger. Chopped Green Chilies To taste. 3 Tomatoes Chopped.
Heat ghee , add hing jeera and cloves. A few seconds later add onions
and cook till light golden brown.Add ginger & garlic paste along
with red chili powder.Cook 2-3 minutes.Add chopped ginger , green
chilies and tomatoes , cook till oil separates. Add the lentils and cook
together for 4-5 minutes to marry flavors.Garnish with dhania leaves
and Julienned ginger when ready to serve.
Traditionally Bati's are baked in ash , welcome to modern times and preheat your oven to 200C
500 Grams Maida / Bajra Flour. 1 Tablespoon Ginger Paste. 1 Tablespoon Garlic Paste. 1/2 Tablespoon Green Chili Paste. 4 tablespoons Ghee Salt. Mix all the above and with very little water knead into a semi hard dough. Make 14 balls . Bake dough balls for 20 minutes or so , turning once. Remove baked bati and dip in ghee and serve hot with Dal & Chorma