DAL BATI

 Dal Bati is a popular dish from Rajasthan, India, consisting of lentil soup (dal) and baked wheat dough balls (bati). Here's a recipe for preparing it:

Ingredients:

1 cup whole wheat flour

1/2 cup semolina (sooji)

1/2 cup ghee or clarified butter

• 1/2 tsp carom seeds (ajwain)
• Salt to taste
• Water as needed
• 1 cup tuvar dal (split pigeon peas)
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 2 green chilies, finely chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• Salt to taste
• 2 tbsp oil

Instructions:

1. To make the bati, mix the whole wheat flour, semolina, ghee, carom seeds, and salt in a mixing bowl. Add water as needed to make a firm dough.
2. Divide the dough into equal portions and shape them into round balls.
3. Preheat the oven to 350°F (180°C) and bake the bati for 20-25 minutes, or until they are golden brown.
4. To make the dal, rinse the tuvar dal and soak it in water for 30 minutes. Then, pressure cook the dal with 4 cups of water and salt to taste for 4-5 whistles, or until the dal is cooked.
5. Heat oil in a pan and add cumin seeds. When the cumin seeds crackle, add chopped onions, green chilies, ginger paste, and garlic paste. Saute until the onions are golden brown.
6. Add chopped tomatoes and cook until they are soft and mushy.
7. Add red chili powder, turmeric powder, coriander powder, and garam masala powder to the pan and mix well.
8. Add the cooked dal to the pan and bring it to a boil. Simmer for 10-15 minutes, or until the dal thickens to your desired consistency.
9. Serve the dal hot with the baked bati and enjoy!

Note: Traditionally, the bati is cooked on a charcoal fire, but baking it in the oven is a convenient alternative. Also, the dal is typically tempered with ghee and cumin seeds at the end, but you can skip this step if you prefer a lighter version.