Dal Bati By Pallavi Nigam Sahay

Dal Bati

Dal Baati, originally from Rajasthan, is a much-loved dish all over India. Chef Pallavi’s guest Chhaya Gupta makes this traditional Rajasthani recipe comprising of baked wheat atta balls and sweet & sour tur dal. Her dal is spicy and tangy, and the baati is crunchy, which melts in your mouth.
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Serves

1

Cooking Time

20-22 Min

Meal Type

dal

Preparation Time

10-12 Min

Difficulty

Medium

Rate This Recipe10

INGREDIENTS

  • 500 gram flour
  • 5 1/2 tbsp ghee
  • salt as per taste
  • baking soda
  • 1 cup boiled toor dal
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • asafoetida
  • 10 - 14 curry leaves
  • 1 cup chopped onion
  • 1/2 tsp turmeric powder
  • red chilli powder
  • 1/2 tsp coriander powder
  • 2 - 3 tbsp garlic and dry red chilli paste
  • 1/2 tsp dry mango powder
  • 1 tsp jaggery
  • tamarind paste
  • Ghee and Coriander leaves for garnish

PREPARATION

  1. 1

    In a bowl, add flour, ghee, salt as per taste, a pinch of baking soda, mix it and prepare a dough. Add ghee and mix it. Make small balls of the dough and bake it in a preheated oven at 160'C for 10 minutes.
  2. 2

    In a heated pan, add ghee, mustard seeds, cumin seeds, a pinch of asafoetida, curry leaves, chopped onion and cook it. Add turmeric powder, red chilli powder, coriander powder, garlic and dry red chilli paste and mix it.
  3. 3

    Add the cooked dal, water, salt as per taste and mix it. Add dry mango powder, jaggery, tamarind paste and keep stirring until it boils.
  4. 4

    Garnish with ghee and coriander leaves while serving.
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