surf india

Dal Bati (Puffed Dough Dumplings with Lentil Curry )

dal bati

Ingredients

    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 tsps: 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

Method

  • - Heat oil, add whole garam masala, sliced onions and saut√© until they turn a golden brown.
  • - Add the ginger-garlic paste. Add the red chilli powder, salt, turmeric, coriander powder, curd to the keema and mix well.
  • - Add the marinated keema to the oil and cook well.
  • - Add the chopped ginger to the keema. Add the dry fruits.

For the Samosa

  • - Add salt to refined flour along with oil to make a stiff dough.
  • - Portion into small balls. Roll into pancakes.
  • - Add the keema to pancake and shape (crescent shaped).
  • - Fry till cooked.

For the Dip

  • - Mix the hung curd, castor sugar, salt, cardamom powder, rose water and mix well.