Rajasthani cuisine


Ingredients :
For daal (Lentil Curry):
2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
1 tbsp ginger-garlic paste 2 nos.    green chilies, slit lengthwise
3 onions chopped finely 2 tbsp cream
2 tomatoes chopped finely 4 tbsp ghee
2 tsp garam masala powder 1 cup   coriander leaves, chopped finely
2 tsp chili powder Oil  
1 tsp turmeric powder Salt To Taste  

For Bati (dumplings):
5 cups whole wheat flour, sieved 2 tbsps curd
1 cup   ghee, melted Salt To Taste  

Preparation :
  • Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps 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. 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 daal with coriander leaves and slit green chilies. Dip hot (baati) dumplings in the daal while eating.