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Daal - Batti
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Type: | Vegetarian |
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Sub Type: | North Indian |
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Health Issue: | Main Course |
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Ideal Season: | Winter |
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Cooking Type: | All Seasons |
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Category: | Baked |
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Origin: | Other,India |
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Servings: | 4 |
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Calories: | You can also serve with hot steamed rice.
It also traditional made by adding Garlic |
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Recipe Base: | Moong & Chana dal |
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Preparation Time: | 45 minutes |
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Difficulty Level: | Intermidiate |
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Ingredients: |
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Directions: | 1000 |
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Special Instructions: | For Baati
Mix the flour, rawa, salt and ghee.
Knead very stiff dough with warm water.
Shape in ball the size of a ping pong ball.
Heat a gas tandoor or oven and roast on low heat till the outer cover is brown and crusty.
Break open pour some fresh ghee on the halves.
Serve hot with channa moong dal and pickles.
For Daal
Wash both dal together add 1 cup water and a pinch of turmeric.
Pressure cook dal. (Approx.4 whistles will cook the dal).
Cool the cooker. Remove dal.
Mix all the spice powders in 1/2 cup water to make thin paste.
Put ghee in a pan and heat.
Add the cumin & coriander seeds. Once they splutter add ginger.
Add the paste of spice powders. Fry for a minute, add the dal.
Add remaining water and stir well. Bring to a boil.
Add lemon juice. Check and add salt if required.
Garnish with chopped coriander.
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Glossary Terms: |
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Submitted By: | pjagdish
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