Dal Bati (Dal Baafla / Dal and Wheat dumpling)

Today I am posting a recipe from Rajastan. Every day this month I will post a recipe from a different state in India.

Dal Bati is a baked wheat dumpling eaten with dal. It is a very popular preparation in Rajastan found at street side food vendors, in restaurants and homes.

The Dal Bati is dunked in ghee before it is served. I do not believe I could ever dunk anything in ghee, not even a modak. I skipped the ghee altogether. I am sure that affected the taste but since we do not know how it tastes with the ghee we did not miss anything.

I do not have a single source for this recipe. I did read up recipes on the web and talked to a friend for this recipe.

You will need
For the Bati
3 cups whole wheat flour
1 cup semolina
3 tbsp. olive oil
1/2 tsp. baking powder

For the dal
1 cups toor dal
1/2 cup masoor dal
1 onion
4-5 cloves garlic
1 Serrano pepper
2 tomatoes
3 tbsp. olive oil
1 tsp. mustard seeds
1 tsp. cumin seeds
1 tsp. turmeric powder
1/4 tsp. asafoetida
1 tsp. ginger paste
1 tbsp. coriander cumin powder
1/2 tsp. paprika
salt to taste

For the dal topping
2 tbsp. olive oil
1 tsp. cumin seeds
1/4 tsp. paprika

To make the Bati
Add all the ingredients for the bati in a mixing bowl. Using water mix together to form a dough. Knead with a touch of olive oil on your finger tips until smooth and soft. Keep aside for 30 minutes.
Heat about 6 cups of water in a large pan. Divide the dough into lemon size portions.

Roll each portion into a flattened ball on the palm of your hand and drop it in the heated water.

Let the water come to a boil. As the temperature of the water rises the partially cooked bati will rise to the surface of the water.

Preheat the oven to 350 F. Let it simmer for a couple of minutes and then take them out of the water. Allow water to drain on a paper towel.

Place a parchment paper on a baking sheet. Transfer the drained bati on to the baking sheet.

Bake for 25 minutes. 15 minutes into baking turn them over and continue to bake.

Remove the fully baked and browned bati from the oven and allow to cool.

To the make the dal
Pressure cook the toor and masur dal. Heat oil in a pan and add the mustard and cumin seeds. When the mustard seeds crackle add the asafoetida and onion. Cook for a couple minutes and add tomato, ginger and all the remaining spices.

Mix well and let it cook until the tomato is soft and mushy. Add the dal and bring it to a boil. Season with salt. and let it cook for a few more minutes. Turn off the heat.

To put it together
In a small pan heat the oil for the dal topping. As soon as the oil is heated turn off heat. Add the cumin seeds and when they turn color add the paprika.

Serve hot dal in a bowl with a little of the topping along with the dal bati.