Dal Bati - National Rajasthani dish + Recipe. India.

Uploaded 10 Nov 2009 — 2 favorites
Spotlight This! Enter Shoot Out
Login Required

To add items to your favorites you must login.

Already have a JPG account?

Login

Need to create a JPG account?

Signup
Cancel
JPG+ Required

Collections are a JPG+ feature. You must be a JPG+ member to create new collections and to add photos to collections.

Sign up for JPG+ to start using collections now!

© Etan Doronne
Views 762
Likes 0
Favorites 2
Comments 0
Would you like to also give a props comment to the photographer?
All dislikes require a comment. Please tell us why you do not like this photo.

More of Etan Doronne's Photos

  • Indian Time
  • Dal Bati - National Rajasthani dish + Recipe. India.
  • Brick Through ? - Mumbai (Bombay), India
  • Diwali / Deepawali / दीपावली - Hindu festival of light. Rajasthan, India

Photo license: © All rights reserved

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)

add:

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..

No responses

To add your comment, Log in or sign up!

Please Login or Sign Up

You must be logged in to enter photos into JPG Shoot Out contests.
Login or Sign Up