Ingredients:
For the Daal:
- Split yellow gram (chana daal): 1 cup
- Water: 4 cups
- Turmeric powder: 1/2 tsp
- Salt: to taste
- Ghee : 2 tablespoons
- Cumin seeds: 1 tsp
- Green chilies: 2, finely chopped
- Garlic: 1 tsp
- Tomatoes: 2 medium, finely chopped
- Red chili powder: 1 tsp
- Coriander powder: 1 tsp
- Garam masala: 1/2 tsp
- Fresh coriander leaves: 2 tbsp, chopped
For the Bati:
- Whole wheat flour: 2 cups
- Semolina (sooji): 1/2 cup
- Baking powder: 1/2 teaspoon
- Salt: to taste
- Ghee (clarified butter): 1/2 cup
- Water: as needed
Culinary Process:
Preparing the Daal:
- Cook the Chana Daal:
- Wash the chana daal thoroughly and soak it in water for 30 minutes.
- In a pressure cooker, add the soaked daal, 4 cups of water, turmeric powder, and salt. Cook for 5-10 min or until the daal is soft.
- Once cooked, mash the daal slightly and set aside.
- Tempering the Daal:
- In a pan, heat ghee over medium heat. Add cumin seeds and allow them to splutter.
- Add chopped green chilies and garlic. Sauté for a minute.
- Add chopped tomatoes and cook until they turn soft and the ghee starts to separate.
- Add red chili powder, coriander powder, and garam masala. Mix well.
- Add the cooked daal to this mixture and simmer for 10 minutes. Adjust the consistency by adding water if needed.
- Garnish with fresh coriander leaves and set aside.
Preparing the Bati:
Making the Dough:
- In a large mixing bowl, combine whole wheat flour, semolina, baking powder, and salt.
- Add melted ghee and mix until the mixture resembles breadcrumbs.
- Gradually add water and knead into a firm dough.
Shaping the Bati:
- Divide the dough into small balls and flatten them slightly.
- Fry them on medium heat until golden brown.
Serving the Daal Bati:
- Traditionally, bati is served dipped in ghee. However, for a healthier version, you can brush them lightly with ghee or skip this step.
- Serve the hot bati with the prepared daal.