Dal Baati

Recipe for 4 servings

Ingredients

For Dal:

- 1/2 cup tur dal

- 1/2 cup chana dal

- 1/2 cup green moong dal

- 1/2 cup red masoor dal

- 1/2 cup udal dal

For tempering:

- 1 tsp ghee

- 1 tsp jeera

- 1 pinch hing

- 1 tsp haldi

- 2 tsp chilli powder

- 1 badi elaichi

- 1 bay leaf

- 2 cloves

- 1 tsp garlic (optional)

For Baati:

- Flour 4 cups

- Salt to taste

- Ghee as needed

- Malai as needed

Consistency should be thicker than roti

Instructions:

For Dal:

Make dal as usual, add tempering

For Baati:

- Mix wheat flour, salt, with ghee and water to a thick consistency

- Make small balls

- Preheat over at 400F

- Keep baati for 15 min, with a little ghee on each baati

Serve with sugar or chilly pickle

Dal Palak

Recipe for 4 servings

Ingredients:

1/2 bowl chana dal

1/2 bowl udad dal

1/2 bowl tur dal

1/2 bowl moong dal (green, with cover)

2 bowls spinach

For tempering

2 teaspoons ghee

1 tsp jeera

1 pinch hing

2 cloves

1 bay leaf

1 badi elaichi

2 teaspoons garam masala

2 tsps red chilli powder

1 tsp haldi

1 tsp coriander powder

Instructions:

- Mix all lentils and wash them properly.
- Soak them for half an hour.
- Now boil them in 4 cup water with salt, spinach, hing and turmeric powder in a pressure cooker.

- When cooked properly remove it from the flame.
- Heat ghee in a pan and crackle cumin seeds, cloves, bay leaf, elaichi and asafoetida in it.
- Then add red chilly powder, garam masala and coriander powder and mix it with lentils.
- Finely chop coriander and sprinkle on lentil.
- Add lemon juice and serve hot.