Dal Bati (Puffed Dough Dumplings with Lentil Curry )

• For Dal:
  • 3/4 cup: Whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
  • 2 cups: Rajma beans (soaked in water overnight with a pinch of soda bicarb)
  • 1 cup: Onions, chopped finely
  • 3/4 cup: Tomatoes, chopped finely
  • 1 tbsp: Ginger-garlic paste
  • 2 tsp s: Garam masala powder
  • 2 tsp: Chilli powder
  • 1 tsp: Turmeric powder
  • 2-3: Green chillies, slit lengthwise
  • 1 cup: Coriander leaves, chopped finely
  • 2 tbsp: Cream
  • 4 tbsp: Ghee
  • Oil
  • Salt to taste
• For Dumplings:
  • 5 cups: Whole wheat flour, sieved
  • 1 cup: Ghee, melted
  • 2 tbsp: Curd
  • Salt to taste

1. Pressure cook rajma and black gram till it becomes soft.
2. Heat 4 tbsp oil. Add onions. Brown them. Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick. Pour over cream and ghee.
3. Knead a soft dough with flour, ghee, curd, salt and just enough water.
4. Roll into lemon-sized balls. Cover and keep for one hour.
5. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
6. Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.