Iranee
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Dal for bati recipe

I have already showed you how to make bati so now today i am going to show you the dal which you can have with the bati, or you can even have this dal just with rice cause it’s really delicious and very easy to make. Its also very healthy and you can have it with some paratha , or naan, or jeera rice.

Prep time:
5mins

cook time:
15mins

serves:
4

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Toor Dal 3 tbsp

Toor Dal

Description

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Tomato 1 1 medium

Tomato

Description

It is a glossy red color berry fruit, commonly considered as a vegetable. It comes from the night ...

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Ginger 1 tbsp

Ginger

Description

Ginger is a knobby, multiple “fingered” rhizome with light to dark tan colored skin w ...

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Dhania 1 tbsp

Dhania

Description

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Ghee as required

Ghee

Description

Ghee is a type of clarified butter ...

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Details

Vegetarian

Level : Easy

Cuisine : NA

Course : NA

Ingredients For Dal for bati recipe

Toordal 3 tbsp

Pigeon Pea (Toovar Dal/Arhar Dal)

Description

Toor dal is a perennial legume that belongs to Fabaceae family. It is yellow in color and is grow ...

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Tomatoe 1 1 medium

Tomato

Description

It is a glossy red color berry fruit, commonly considered as a vegetable. It comes from the night ...

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1 tbsp Ginger 1 tbsp

Ginger

Description

Ginger is a knobby, multiple “fingered” rhizome with light to dark tan colored skin w ...

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Dhania 1 tbsp

Coriander Leaves

Description

Coriander is a herb which is acknowledged as a flavour enhancer along with its nutritional value. ...

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Ghee or oil for deep frying as required

Ghee

Description

Ghee is a type of clarified butter ...

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Methods

How to make Dal for bati recipe

1. In a pressure cooker, add some ghee if you prefer you can always add some oil, and once it’s hot i am going to start adding all the rinsed and drained dals.So first goes in the channa dal which is Split Chick Peas followed by the toor dal which is Split pigeon peas, then the moong dal which is
2. Split and dehusked black gram, and stir them in for the next 30 seconds. And then add about 4 cups of water and then cover the lid, and then wait till you hear 1 whistle and then turn the flame on low for the next 10 minutes and then turn it off
3. After that wait for the cooker to cool a bit and then open the lid. And check if the dal is cooked, If it’s not cooked give it one more whistle.Once the dal cooked keep it aside and lets work on our tadka.
4. In a kadai, add some ghee, you can always use oil if you like, and then start adding the dried spices, starting with the dried kashmiri red chilli, followed by the bay leaves which is tej patta and then the cinnamon stick which is dalchini, cloves which is laung. And cook for 30 seconds,
5. then add the mustard seeds which is rai and the cumin seeds which is jeera, and once they start sizzling, add the hing which is asafetida, and then add the haldi which is turmeric and kashmiri red chilli powder, give it a quick stir and then add the ginger pieces, and the sliced green chilli
6. After 4-5 minutes the tomatoes are nicely cooked so now add the dal from the cooker, and stir it well together and cook on medium flame for the next 5 minutes. After 5 minutes the dal should be looking great so transfer it in a serving bowl.