Daal Bati

Daal Bati is a traditional Rajasthani dish featuring spiced lentils (daal) served with baked wheat bread (bati). This hearty and flavorful meal is perfect for a comforting dinner.

Daal Bati
60 minutes
Difficulty: Medium
Indian
550 kcal

Ingredients

  • Toor dal (split pigeon peas) - 100 grams
  • Water - 600 ml
  • Turmeric powder - 1/2 teaspoon
  • Salt - 1 teaspoon
  • Ghee (clarified butter) - 3 tablespoons
  • Cumin seeds - 1 teaspoon
  • Garlic (finely chopped) - 2 cloves
  • Ginger (grated) - 1 teaspoon
  • Green chili (finely chopped) - 1
  • Onion (finely chopped) - 1 small
  • Tomato (chopped) - 1 medium
  • Coriander powder - 1 teaspoon
  • Garam masala - 1/2 teaspoon
  • Wheat flour - 150 grams
  • Baking powder - 1/2 teaspoon
  • Oil - 1 tablespoon
  • Water (for kneading) - as needed
  • Coriander leaves (for garnish) - a handful

Steps

  1. Rinse the toor dal thoroughly under cold water until the water runs clear.
  2. In a pressure cooker, add the rinsed dal, 600 ml water, turmeric powder, and salt. Cook for about 3 whistles or until the dal is soft.
  3. In a pan, heat 2 tablespoons of ghee over medium heat. Add cumin seeds and let them splutter.
  4. Add the chopped garlic, ginger, and green chili. Sauté until fragrant.
  5. Add the chopped onion and cook until golden brown.
  6. Stir in the chopped tomato, coriander powder, and garam masala. Cook until the tomato softens.
  7. Once the dal is cooked, mash it slightly and add it to the pan with the spices. Mix well and simmer for 10 minutes, adjusting salt to taste.
  8. In a mixing bowl, combine wheat flour, baking powder, and salt. Add 1 tablespoon of oil and mix well.
  9. Gradually add water and knead to form a soft dough. Cover and let it rest for 15 minutes.
  10. Preheat your oven to 200°C (400°F).
  11. Divide the dough into 4 equal portions and shape them into balls (batis).
  12. Place the batis on a baking tray and bake for 20-25 minutes or until they are golden brown and slightly cracked on the surface.
  13. Once baked, brush the batis with the remaining ghee.
  14. Serve the hot batis with the daal, garnished with coriander leaves.

Nutrition

  • Calories: 550
  • Protein: 18 g
  • Carbs: 85 g
  • Fiber: 15 g
  • Sugar: 3 g
  • Sodium: 800 mg
  • Cholesterol: 0 mg
  • Total Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Water: 0.6 L

Health Benefits

  • Rich in protein from lentils, making it a great meat alternative.
  • High in fiber, which aids in digestion and promotes a healthy gut.

Tags

IndianVegetarianDinner