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Indian Cooking in Holland

Dals and Soups, Lunch

Dal Bati

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Dal is a huge part of Indian cuisine. I don’t think there is any part of my country that goes a day without eating it. In my house it was a staple everyday for lunch and dinner. It’s a good thing too since it was one my main source of protein growing up. There is nothing like dal to take me each and every time back home. Dal is pure comfort for Indians.

Dal bati is a recipe that comes from the Indian state of Rajasthan. Where the famous city of Jaipur resides. I happened to visit it some years ago and got the opportunity to taste dal bati. Bati refers to wheat balls that cooked traditionally over coal embers. Since a big part of Rajasthan is desert this makes for a very efficient and cheap form of sustenance. Bati or wheat balls require minimum water for preparation. Initially I was not sold on the idea of it. The thought of eating just plain flour was not an appealing idea. But I have to say I was pleasantly surprised. It was delicious! Once cooked they are soaked in ghee and then a further dipping in the sumptuous dal completes the heavenly meal.

The dal can have as many iterations as you might please. I went for a panchmal (five) version where I combined 5 dals. And it could be any 5 dals too. I wanted to create a creamier version so used one of my new favorite dals, urad. The result was spectacular. I know I am biased towards lentils but seriously this is a meal not to be missed.

So here we go, hope you try it!


Dal Bati
 
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Ingredients
  • Bati
  • 1½ cups whole wheat flour
  • ½ cup sooji (semolina)
  • 2-3 tbsps ghee
  • 1 teaspoon baking powder
  • pinch of salt
  • ¼ cup Jaggery , for churma
  • Dal
  • 2 tsps green moong dal (Split)
  • 2 tsps black urad dal (whole)
  • 2 tsps chana dal
  • 2 tsps toor dal
  • 2tsps masoor dal (split)
  • 1 onion, finely chopped
  • 1 inch ginger, minced
  • 1 green Chilli, slit
  • 3 clove garlic, minced
  • 2 tomatoes, finely chopped
  • 1 bay leaf (tej patta)
  • 1 tsp turmeric powder
  • ½ tsp garam masala powder
  • handful coriander leaves
  • tadka (tempering)
  • 1 tsp ghee
  • 1 tsp cumin seeds
  • 2 dried red chillies , broken into half
Instructions
  1. For the bati's, combine all the ingredients together, except the jaggery. Add water to bring it together and make a smooth but stiff dough. Leave the bati dough aside for 20 minutes to rest.
  2. Once the bati dough is well rested, knead again for a few minutes.
  3. Divide the dough in large lemon size portions (about 6 to 8). Preheat the oven to 180°C and bake the bati in the oven for about 20 to 30 minutes until browned on both sides.
  4. Turn the batis around after every 8-10 minutes until it is browned from all sides. The batis may crack a little. That is ok.
  5. Once the batis are golden brown in color from all sides, remove them from the oven.
  6. For the churma, just crush one bati with the jaggery and dry roast in a pan for a minute or two.
  7. For the dal, combine all 5 dals and soak for 30 minutes. Then rinse well under water a few times and add to pressure cooker with 2.5 - 3 cups of water. On high heat let the pressure cooker go for 2-3 whistles. Lower heat and cook for another 15-20 minutes. Turn off heat and either release pressure or let sit.
  8. Add 2-1-/2 cups of water and pressure-cook the dal for two to three whistles. After two whistles, turn the heat to low and simmer for 10 minutes and turn off the heat.
  9. Once the pressure is released completely, open the cooker and your dal is ready. Check the salt and spices and adjust to suit your taste. Transfer the dal to a serving bowl.
  10. The next step is to make the tadka. Heat ghee in a small pan, add the cumin seeds and red chilies. Allow them to roast and crackle. Once done, turn off the heat and pour the seasoning over the dal.
  11. To serve the batis, lightly crush them, soak in ghee. Eat the bati's by dipping into the dal. You can also sprinkle the churma over the dal dipped bati's. Delicious!

 

 

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