Dal Bati by chef Ajay Chopra

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Ingredients

 For Bati

2 cup Wheat flour

Salt to taste

2 tsp Carom seeds

1 tsp Turmeric powder

1 tsp Red chilli powder

2-3 tsp Ghee

Water as req

 

For Dal

 

Urad dal

Chana dal

Toor dal

Moong dal

Masoor dal

Salt to taste

2tsp Turmeric powder

 

For tadka

2 tsp Ghee

2 tsp Fennel seed

1 tsp Coriander seeds

1tsp Cumin seeds

2-3 no. Dry red chilli

1 tsp Chopped garlic

2tsp Chopped green chilli

1/2 tsp Hing

1 tsp Coriander powder

1 tsp Red chilli powder

1 tsp Dry fenugreek leaves

1 tsp Garam masala powder

1 tsp Turmeric powder

2 tsp Chopped coriander

1 tsp Ginger chopped

Rogen for garnish

Method

 

Bati

1. In a bowl mix wheat flour, salt, carom seed, turmeric powder, red chilli powder and mix it well and then add some ghee for moin it and then knead the dough.

2. Then make round shaped batis from the dough and make sure that it’s soft from the top.

3. Roast the bati for 7 to 8 min in an oven at 180 degree for about 10 to 12 mins then drizzle some ghee while roasting.

4. The bati should become nice golden in colour and nice had, then we know it’s ready.

5. Once the bati is roasted immediately put them into a bowl filled with ghee.

 

For dal

1. Take panchratan dal (urad dal, chana dal, tur dal, moong dal and masoor dal.) and then add some salt and turmeric and boil the dal.

2. For the tadka heat the pan add some ghee, saunf, coriander seeds, jeera and then dry red chilli, chopped garlic and green chillies, now sauté it well till it’s slightly brown.

3. Now add some hing, all dry masala like coriander powder red chilli powder, some kasuri methi and some garam masala powder then add some water and add chopped fresh coriander and ginger.

4. Then add the boiled dal and Cook it really well. Once the dal is cooked add some rogan to it.

5. Once the dal is cooked and ready serve it by breaking the bati and pouring the hot dal over it.

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