Rajasthani Dal Bati
Serves 6
For Dal
| Ingredients | |
|---|---|
| 2 cups rajma beans, soaked in water overnight with a pinch of soda bicarb | 1 tbsp ginger-garlic paste |
| 3/4 cup whole black gram (urad) | 2 green chillies, slit lengthwise |
| soaked in water overnight with a pinch of soda bicarb | 2 tbsps cream |
| 3 onions, chopped finely | 4 tbsps ghee |
| 2 tomatoes, chopped finely | 1 cup coriander leaves, chopped finely |
| 2 tsps garam masala powder | Oil |
| 2 tsps chilli powder | Salt to taste |
| 1 tsp turmeric powder | |
For dumplings
| Ingredients | |
|---|---|
| 5 cups whole wheat flour, sieved | 2 tbsps curd |
| 60 g ghee, melted | Salt to taste |
Method
- Pressure cook rajma and black gram till soft. Heat 4 tbsps oil.
- Add onions. Brown them. Add ginger-garlic paste, tomatoes and Fry.
- Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick.
- Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water.
- Roll into lemon-sized balls. Cover and keep for one hour.
- Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
- Garnish the dal with coriander leaves and slit green chillies.
- Dip hot dumplings in the dal while eating.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 786.37 | Carotene (µg) | 1417.3 |
| Protein (g) | 22.07 | Vitamin C (mg) | 25.3 |
| Carbohydrate (g) | 91 | Mg (mg) | 185.1 |
| Fat (g) | 37.14 | Na (mg) | 31.4 |
| Fibre (g) | 4.33 | K (mg) | 376.6 |
| Minerals (g) | 4.36 | Mn (mg) | 2.7 |
| Calcium (mg) | 195.1 | Zn (mg) | 3.61 |
| Phosphorus (mg) | 519.2 | Cr (mg) | 0.02 |
| Iron (mg) | 7.56 | ||
Modification
Reduce the amount of oil/ ghee used.For Dal
| Ingredients | |
|---|---|
| 2 cups rajma beans,soaked in water overnight with a pinch of soda bicarb | 1 tbsp ginger-garlic paste |
| 3/4 cup whole black gram (urad) | 2 green chillies, slit lengthwise |
| soaked in water overnight with a pinch of soda bicarb | 2 tbsps cream |
| 3 onions, chopped finely | 4 tbsps ghee |
| 2 tomatoes, chopped finely | 1 cup coriander leaves, chopped finely |
| 2 tsps garam masala powder | Oil |
| 2 tsps chilli powder | Salt to taste |
| 1 tsp turmeric powder | |
For dumplings
| Ingredients | |
|---|---|
| 5 cups whole wheat flour, sieved | 2 tbsps curd |
| 3 tsp ghee, melted. | Salt to taste |
| Nutrient Composition Per Serving | |
|---|---|
| MACRONUTRIENTS | |
| Energy (Kcal) | 636.37 |
| Protein (g) | 22.07 |
| Carbohydrate (g) | 91 |
| Fat (g) | 17.97 |
| Fibre (g) | 4.33 |
| Minerals (g) | 4.36 |