Credits: indianfoodforever
Img Credits: mejwani-recipes.blogspot
Video Credits: Youtube
Ingredients:
For daal (Lentil Curry):
2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
3 onions, chopped finely
2 tomatoes, chopped finely
2 tsp garam masala powder
2 tsp chilli powder
1 tsp turmeric powder
1 tbsp ginger-garlic paste
2 green chillies, slit lengthwise
2 tbsp cream
4 tbsp ghee
1 cup coriander leaves, chopped finely
Oil
Salt To Taste
For Bati (dumplings):
5 cups whole wheat flour, sieved
1 cup ghee, melted
2 tbsps curd
Salt To Taste
2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
3 onions, chopped finely
2 tomatoes, chopped finely
2 tsp garam masala powder
2 tsp chilli powder
1 tsp turmeric powder
1 tbsp ginger-garlic paste
2 green chillies, slit lengthwise
2 tbsp cream
4 tbsp ghee
1 cup coriander leaves, chopped finely
Oil
Salt To Taste
For Bati (dumplings):
5 cups whole wheat flour, sieved
1 cup ghee, melted
2 tbsps curd
Salt To Taste
Method:
· Pressure cook rajma and black gram till it becomes soft. Heat 4
tbsps oil. Add onions. Brown them.
· Add ginger-garlic paste and tomatoes. Fry. Add all the masalas,
beans and salt.Simmer till well blended. The gravy should be thick. Pour over
cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough
water.
· Roll into lemon-sized balls. Cover and keep for one hour. Then
roast in batches on hot coals till puffed and golden outside and spongy inside.
Keep hot.
· Garnish the daal with coriander leaves and slit green chillies.
Dip hot (baati) dumplings in the daal while eating.
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