For the dal :
Tuvr dal or red gram dal,6 cups water,1 level tsp. or less turmeric or haldi powder,1/2 tsp. salt (to taste)
For Tarka or tempering:
1 tsp, oil /ghee, 1 tsp, cumin seeds, A large pinch of hing or hing or asafoetida powder, 1 tsp grated ginger, 2-3 green chillies (to taste) finely chopped, 1/4 tsp (to taste) red chilli powder.
For bati or dumplings:
3 cups chapatti Atta or flour,1 cup semolina,salt1/4 tsp, baking powder, Water to make dough, A small bowl of melted ghee or clarified butter.
METHOD
Bati:Tuvr dal or red gram dal,6 cups water,1 level tsp. or less turmeric or haldi powder,1/2 tsp. salt (to taste)
For Tarka or tempering:
1 tsp, oil /ghee, 1 tsp, cumin seeds, A large pinch of hing or hing or asafoetida powder, 1 tsp grated ginger, 2-3 green chillies (to taste) finely chopped, 1/4 tsp (to taste) red chilli powder.
For bati or dumplings:
3 cups chapatti Atta or flour,1 cup semolina,salt1/4 tsp, baking powder, Water to make dough, A small bowl of melted ghee or clarified butter.
METHOD
Mix all ingredients (except ghee/butter) and make very stiff dough. Cover and keep for an hour. Kneed to a smooth and round shape dough. Make a medium size roti apply some butter/ghee on the roti and then roll the roti smoothly. Then cut in small pieces , and press it slightly. Place all the pieces in an micro oven and bake the batis till 2mins. Switch off the oven. Take out all the batis, and fry all batis till golden brown.
METHOD
DAL:
Clean wash and cook dal with turmeric, salt and water until tender. It will cook in pressure cooker in 2-3 whistles or pressures. Add more water if too dry. It should be stew like consistency.
Tempering or tarka:
Heat ghee or oil. Add cumin and asafoetida. When the seeds splutter, add ginger and green chillies and fry for a few seconds, until ginger is lightly brown. Add chilli powder and quickly add to the dal, covering the lid immediately This helps to infuse flavours.
Clean wash and cook dal with turmeric, salt and water until tender. It will cook in pressure cooker in 2-3 whistles or pressures. Add more water if too dry. It should be stew like consistency.
Tempering or tarka:
Heat ghee or oil. Add cumin and asafoetida. When the seeds splutter, add ginger and green chillies and fry for a few seconds, until ginger is lightly brown. Add chilli powder and quickly add to the dal, covering the lid immediately This helps to infuse flavours.
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