Dal Bati - National Rajasthani dish + Recipe. India.
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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 !
Also by Etan Doronne
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