Dal-Bati/Daal-Rota Lentil soup with baked whole wheat flaky round bread very tasty and healthy indeed! By Bhagyashri Time: 30 min Skill: Easy Serves: 4 Shelf Life (Bati): 3 days Shelf Life (Dal): Best fresh and hot One can store in refrigerator for 4 days Ingredients for Dal: 1/4 Cup Chana Dal/Bengal Gram Lentil/Split baby chickpeas 2 Tbsp Toor Dal/yellow pigeon peas, available either plain or oily; which have been stripped of their outer hulls and split. 2 Tbsp Masoor Dal/Split Red Lentils 2 Tbsp Moong Dal/Split Mung Beans 2 Tbsp Urad Dal/Split Black gram beans 1/4 Tsp Cardamon Seeds 3 Whole Red Chillies 2 Cinnamon Sticks 3 Bay Leaves 5 Cloves 1 Tsp Oil 1/2 Tsp Turmaric Powder 3 Cups Water 1 Tbsp Ghee/Clarified Butter 1/2 Tsp Mustard Seeds 1/2 Tsp Cumin Seeds Pinch of Hing/Asafoetida 1/2 Tsp Ginger Paste 1 Tsp Amchoor Powder/Dried Green Mango Powder 2 Tsp Lemon Juice (adjust acc to ur taste) Salt to taste Ingredients for Bati: 2 Cups Wheat flour 3 Tbsp Rawa/Sooji (semolina flour) 3 Tbps Corn Meal * 1 Tsp Ajwayan/ 1 Tsp Baking Powder 4 Tbsp Oil (Hot) salt to taste 1 Cup look warm water Butter/Ghee As needed (to rub batis) Ingredients for Garnish (Optional): 5 Green Chillies Finely chopped fresh coriander *one can substitute semolina flour for the cornmeal or vise-versa Tips: Oven times vary so make sure dumplings do not burn and are cooked thoroughly. They should be lightly browned. Adjust baking time and temperature Happy cooking... feel free to leave comments/suggestions...
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