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YELLOW LINTEL WITH ROASTED FLOUR DUMPLINGS ' DAL BATI'

A very spacial dish from Rajasthan, India...
Dal Bati

Dal bati

FOR DAL/ LINTEL :




2 cup chana dal /split yellow gram
¾ cup urad dal/ black gram split and husk
3 onion , chopped finally
2 tomatoes, chopped finally
2 tsp chili powder
1 tsp turmeric powder
1 tbsp ginger- garlic paste
2 green chilies , slit lengthwise
2 tbsp cream
4 tbsp ghee/ clarify butter
1 cup coriander leaves chopped finally
Method-
Pressure cook urad and chana dal till it become soft.
Heat 4 tbsp ghee add onion and stir, add ginger garlic paste stir and add tomatoes.
Add all the *masalas , dal and salt , simmer till well blended . Gravy should be thick, add cream and serve with bati .
* MASALAS  are mixed spices or all type of spices in India 

FOR BATI / ROASTED FLOUR DUMPLINGS -

Dal bati


5 cup whole wheat flour , sieved
1 cup ghee/clarify butter melted
1 tbsp curd
Knead a dough with flour, ghee, salt and  water .
Roll into lemon sized ball .
Cover and keep for an hour.
Grill these balls in preheated oven at 250c till it turn brown from outside , do not over grill .
Crumbled  bati and pour good amount of ghee on it and serve hot with dal 

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