DAL BATTI

                  One of the Rajasthan popular dish 

                                     DAL BATTI 

                                                FOR  THE DOUGH

3cup wheat flour

1cup semolina(suji )

baking soda pinch 

2spoon curd 

cooking oil 3spoon.

salt 1/2tsp

warm water

                                              For the panchmel dal

1/3 cup chana dal (split Bengal gram)

1/3 cup Tovar (arhar) dal

1/3 cup moong dal (split green gram)

1 tbsp urad dal (split black lentils)

3 tsp chili powder

1/4 tsp turmeric powder (Haldi)

1 tsp coriander (dhania) powder

1/2 tsp garam masala

2 cloves (laung)

1 bay leaves (tej Patta)

1 tsp cumin seeds (jeera)

2 green chilies, slit

a pinch of asafoetida (Hing)

2 tsp tamarind (imli) pulp

3 tbsp butter

salt to taste

 1tpsp  ginger garlic paste

 onions (chopped)

 tomatoes (chopped)

curry leaves

mustard seeds 

                                        FOR THE BAIGAN(EGGPLANT) BHARTA

baingan (egg plant) 1
half potato (optional) boiled
sesame seeds
green peas
tomato (boiled )
1/2tsp garam masala
1tbsp cooking oil
1/2tsp turmeric powder
the salt according to your taste
   
                                                             METHOD

                                                FOR THE BATI ( DOUGH)

1. Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes.
2. Divide the dough into equal portions and shape each portion into an even sized round. Flatten the rounds light using your thumb to make an indentation in the center of the baati.
3. pre-heat the oven at 350 degree Fahrenheit for 5mins.
4. Take a baking tray put all batis. firstly bake the basis for 30 mins. then flip the batis again keep the batis for 25 mins.
5. After that check the batis. if the basis is not done then again you can put the bati in the oven for 5mins.
6. Keep a side

                                           FOR PANCHMEL DAL

1. Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals is cooked
 2. Take a frying pan add butter. then add cumin seeds, mustard seeds crackle it then add curry leaves, cloves, black pepper(whole) bay leave, red chili, asafetida (hing) saute it for a few seconds now add chopped onion. Saute the onions . then add tomato keep stir until oil comes out. add turmeric powder and salt. add dal if you need you can add warm water then add coriander powder, garam masala. garnish with fresh coriander leaves.

                                   FOR THE BAIGAN (EGGPLANT) BHARTA

   1.    Take a baingan( eggplant)  apply oil on baingan (eggplant) cut it from middle put 2 garlic cloves than roast the baingan( eggplant) till it gets soft.
   2. Let it cool down completely then peel off the skin (it will come out very easy)
   3. Take a frying pan add cooking oil and sesame seeds now add baingan( eggplant), boil potatoes, boil tomatoes.
  4. Then add green peas, garam masala, turmeric powder, salt
            mix well garnish with fresh coriander leaves.

                     DAL BATI IS READY TO EAT.