Wednesday, April 1, 2009

Daal Bhati


  • 1 cup Chana daal
  • ½ cup Split Moong daal
  • ½ cup Toor daal2 tbsp ghee/ butter
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • Curry leaves
  • 3-4 dry red Chilies
  • A pinch of asafoetida (hing)
  • 1 tsp Garam masala powder
  • 2 tbsp corainder powder
  • 1 to 2 tbsp chili powder (as per taste)
  • 1 tsp Termeric powder
  • salt to taste

Mix all daal and pressure cook it. Heat the pan on (low to medium) with ghee/ butter, add mustard seeds, cumin seeds and let them splutter. Add curry leaves, red chilies, hing and fry few minutes.
Add chili powder, termeric powder, coriander powder, garam masal powder, salt to taste, cooked daal and water. Allow this to boil around 10-15 minutes.
Garnish with Lemon, Coriander leaves, Fried chilly.

Note: Consistency should be bit thicker than normal Daal.
Variation: Can use only toor daal. Can add garlic flakes, tomato too.

Bati: (dumplings)

  • 1 cup Wheat flour
  • ½ cup Besan( gram flour)
  • ¼ tsp Ajwan (carom seeds)
  • 2 Tbsp Butter/ Ghee
  • ½ cup Curd/ Buttermilk (optional)
  • Salt to taste


Make a dough of flour, besan, ajwan, curd/ butter, salt and ghee. Knead well and let it rest for 1 or so. Prepare small balls out of this dough.
Roast these small balls till it turns brown (in oven at 350* F abt ½ hr or so or bake till they get golden color out side). Grease the butter/ghee on it.

Serve hot with Daal.

Variation: Bati can be done with wheat flour and Rava also.

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