Dal Bati - National Rajasthani dish + Recipe. India.

Uploaded 10 Nov 2009 — 2 favorites
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© Etan Doronne
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Dal Bat

The national Rajasthani dish

(prep for 6 servings)

As made and documented in the photos with Ganesh, Ram and Rais in Bhagsu, Himachal Pradesh as they were day Darji=tailors and night chefs.

Wash 250 gr. Mix of Mung Dal (Tiny 1mm green colored) and Masur Dal (small 2mm orange colored)

Cook for 5 minutes in a pressure cooker with an equal amount of water, then set aside for 10 minutes, with pot still covered .

Chop and dice:

2 tbs of finely chopped garlic.

2 hot green chili peeper into thin rings.

1 small ginger peeled and diced into 5mm.

1 big onion dice into 1 cm.

2 medium tomatoes dice into 1 cm.

Mix into a bowl:

1 heaping tbs (tablespoonful) cayan pepper (Indian say “chili)

1 tbs salt

½ tbs turmeric

1 cup of water

Put 1/3 cup of oil in a pot and heat

Add 1 tbs of cumin (Jeera)

After 30 seconds add the onion, ginger and green chili pepper.

After 3 minutes add the garlic.

Cook 2 minutes while stiring until onions goldens.

Then add the mixture of spices (from above) with a ¼ cup of water.

Cook for another 2 minutes.

Lower the flame and all the dal from the pressure cooker and ½ a cup of water.

Cook for 5 minutes and then add the tomatoes.

Preparation of rolls (Bati)

Sift 1½ kg. Of white flour (preferably coarse ground) (250 gr. Per diner)


1 heaping tbs. Of salt

2 heaping tbs of cumin.

½ tbs baking powder.

Knead as you add water.

Add 2 tbs of oil.

Knead with your fists until the dough is not sticky.

Roll up 2 inch balls.

Bake for 30 minutes in a Rajasthani oven or above a heavy skillet placed above the flame inside a covered barbecue grill.

* TBS in this recipe is a size of a silverware spoon.

* Whole wheat can substitute white wheat.

* Yougurt can be added.

* Coriander seeds can be added

My India: Where every village is home - Experience !

In the story Dream weavers and the story Dal Bat - Rajasthan, India..

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