Dal Bati Recipe

Recipe By Slurrp

Dal Bati is a popular Rajasthani dish consisting of lentil curry (dal) and baked wheat bread (bati). The dal is made from a mixture of lentils cooked with aromatic spices, creating a flavorful and nutritious curry. The bati is a round-shaped bread made from wheat flour, ghee, and yogurt, which is baked until golden and crispy. This dish is traditionally served with ghee and chutney, and is a staple in Rajasthani cuisine.

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1hr total
1hr Cook
1hr total
1hr Cook
Dal Bati
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ingredients serve

Ingredients for Dal Bati Recipe

  • 0.13 cup Dal': [' Toor Dal
  • 0.06 cup Chana Dal
  • 0.06 cup Moong Dal
  • 1 cup Water
  • 0.13 teaspoon Turmeric Powder
  • As required Salt To Taste
  • 1/2 tablespoon Ghee
  • 1/4 teaspoon Cumin Seeds
  • 0.88 Lic Cloves, Minced
  • 1/4 inch Ginger, Grated
  • 1/4 Onion, Finely Chopped
  • 1/2 Tomatoes, Finely Chopped
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • 0.13 teaspoon Garam Masala
  • as required Fresh Coriander Leaves For Garnish
  • 1/2 cup Bati': [' Wheat Flour
  • 0.06 cup Ghee
  • 0.06 cup Yogurt
  • 0.13 teaspoon Salt
  • as needed Water As Needed
  • as needed Ghee For Drizzling

Directions: Dal Bati Recipe

Cooking Directions

  • STEP 1.To make the dal, cook a mixture of lentils with water, turmeric, and salt until soft and mushy.
  • STEP 2.In a separate pan, heat ghee and add cumin seeds, garlic, ginger, and onions. Saute until onions turn golden brown.
  • STEP 3.Add tomatoes, red chili powder, coriander powder, and garam masala to the pan. Cook until the tomatoes are soft and the spices are well combined.
  • STEP 4.Add the cooked lentils to the pan and simmer for a few minutes. Adjust the consistency by adding water if needed. Garnish with coriander leaves.
  • STEP 5.To make the bati, mix wheat flour, ghee, yogurt, salt, and water to form a stiff dough. Divide the dough into small portions and shape them into round balls.
  • STEP 6.Preheat the oven to 350°F (180°C). Place the bati on a baking tray and bake for about 30-40 minutes, or until they turn golden brown and crispy.
  • STEP 7.Serve the dal and bati together, drizzling ghee over the bati. Enjoy with chutney or pickle.
  • STEP 8.Store any leftover dal and bati separately in airtight containers in the refrigerator. Reheat before serving.

Cooking Tips

  • You can use a combination of lentils like toor dal, chana dal, and moong dal for the dal.
  • For extra flavor, you can add a pinch of asafoetida (hing) while tempering the dal.
  • To make the bati more flavorful, you can add crushed fennel seeds (saunf) or ajwain (carom seeds) to the dough.
  • If you don't have an oven, you can also cook the bati on a stovetop by placing them on a tawa or griddle.
  • To make the bati softer, you can brush them with ghee while they are still hot from the oven.

Storage and Serving

  • Leftover dal can be stored in the refrigerator for up to 3-4 days.
  • Leftover bati can be stored at room temperature in an airtight container for up to 2-3 days.
  • To serve, reheat the dal and bati separately. Drizzle ghee over the bati before serving for added flavor.
  • Serve the dal bati with a side of chutney, pickle, or yogurt for a complete meal.
Nutrition
value
578
calories per serving
3 g Fat27 g Protein107 g Carbs14 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    27g
  • Carbs
    107g
  • Fiber
    14g

MacroNutrients

  • Carbs
    107g
  • Protein
    27g
  • Fiber
    14g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    112mg
  • Iron
    6mg
  • Vitamin A
    751mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    133mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    29mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    165mg
  • Manganese
    2mg
  • Phosphorus
    410mg
  • Selenium
    23mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp