Recipe: Tasty Dal bati with gatte ki sabzi, churma, lasan ki chutney aur dal

Dal bati with gatte ki sabzi, churma, lasan ki chutney aur dal. If you are looking to try Sabji, we say go for authentic Gatte Ki Sabji a spicy and irresistible curry. Ideally gatte ki sabji is served with dal bati & churma. You can also gatta curry as a main course and serve it with roti, lehsun ki chutney, aloo ka bharta or Rajasthani Bhindi.

This three-in-one treat, Dal Baati Churma is a typical Rajasthani treat. A platter of semi-sweet Churma, spicy Dal and deep-fried Baati, is one such traditional combination. The dough for baati should be stiff or else the baatis won't be firm. You can have Dal bati with gatte ki sabzi, churma, lasan ki chutney aur dal using 62 ingredients and 48 steps. Here is how you achieve it.

Ingredients of Dal bati with gatte ki sabzi, churma, lasan ki chutney aur dal

1. It's of Dal:.
2. It's of mixed dal (equal amount of food, chsna, green moong, urad.
3. It's of water.
4. It's of turmeric powder.
5. It's of salt.
6. Prepare of oil.
7. Prepare of ghee.
8. It's of mustard seeds.
9. You need of cumin seeds.
10. Prepare of finely chopped ,garlic.
11. It's of finely chopped ,ginger.
12. Prepare of green chilli.
13. It's of onion finely chopped.
14. Prepare of tomatoes finely chopped.
15. You need of coriander powder.
16. You need of cumin powder.
17. It's of garam masala.
18. You need of bati:.
19. It's of atta.
20. It's of sooji.
21. Prepare of Ghee.
22. You need of Salt.
23. Prepare of Carom seeds.
24. You need of Baking soda.
25. It's of Potatoes boiled.
26. You need of Green peas.
27. You need of Coriander leaves.
28. Prepare of Oil.
29. You need of Asafoetida.
30. Prepare of Cumin seeds.
31. Prepare of Ginger.
32. It's of Green chillies, finely chopped.
33. Prepare of Mango powder.
34. Prepare of Coriander powder.
35. It's of Salt.
36. You need of Turmeric powder.
37. It's of Red chilli powder.
38. You need of churma:.
39. Prepare of Melted ghee.
40. Prepare of Powdered sugar.
41. It's of Almond silvers.
42. Prepare of Cardamon powder.
43. You need of gatte ki sabzi:.
44. Prepare of besan.
45. It's of coriander crushed.
46. It's of ajwain.
47. Prepare of turmeric.
48. It's of Kashmiri red chilli powder.
49. You need of Hing.
50. Prepare of Salt.
51. It's of ghee.
52. It's of curd.
53. Prepare of water.
54. It's of oil.
55. You need of jeera.
56. Prepare of kasuri methi.
57. It's of garam masala.
58. You need of finely coriander leaves.
59. Prepare of onion.
60. Prepare of turmeric powder.
61. Prepare of ginger garlic paste.
62. You need of Tomato puree.

Serve hot hot baati with dal tadka, panchmel dal (mix dal), churma, gatte ki sabzi, jeera aloo, hari chutney, hari mirch ke tipore, roasted papad, chaas (butter milk) and bura (powdered sugar) While serving, gently crumble thebaati and drizzle some desi ghee on it, this enhances the taste. Don't miss makhaniya lassi, mawa kachori, pyaaz Kachori, Dal bati churma, hot and spicy mirchi bada, mirchi ka kutaa, lasan ki chutney, gatte ki sabzi and lapsi and Panchkuta. Panchkuta is also called ker sangri sabzi and has the five ingredients of sangri, ker, kumatiya, dried goonda and dried red chilies. Makhaniya Lassi, Pyaaj Ki Kachori, Mirchi Bada, Dal Bati Churma, Lasan Ki Chutney, Mirchi Ka Kutaa, Gatte Ki Sabzi, Ker Sangri Sabzi Raab, Lapsi, Jaggery, Aate Ka Halwa, Kachara Mircha Sabzi.

Dal bati with gatte ki sabzi, churma, lasan ki chutney aur dal step by step

1. Preparation of Baati:.
2. Sieve wheat flour in a bowl.
3. Peel the potatoes and mash them finely. Take flour and semolina in a bowl and add salt, carom seeds, baking soda and half the quantity of ghee ie 2 tbsp. Mix everything well..
4. Now add water in small portions and knead a firm dough. Don't knead the dough too much so that it becomes smooth, for this little less than a cup of water has been used. Cover and keep aside for half an hour to set..
5. Heat some oil in a wok or pan and splutter cumin seeds first. Then add asafoetida, ginger, green chilli, turmeric powder, coriander powder and peas. Saute for 2 minutes until the peas get a little tender..
6. Then add crumbled potatoes, salt, mango powder, red chilli powder and green coriander. Mix everything really well. Stuffing is now ready..
7. Grease your hands with some ghee and knead the dough again. Then divide the dough into 12 equal portions..
8. Take one lump, flatten it into 2-3 inch diameter round with your fingers and place 1-1.5 tsp stuffing over it..
9. Close back into rounds shape and place it on a baking tray. Repeat the process with the rest of the lumps..
10. Now preheat oven at 230 degree centigrade and place the baking tray over the middle rack. Bake for 10 minutes first and check later..
11. Dip these steaming hot baatis in ghee and place them on a serving bowl or plate..
12. Continue baking for 2 more minutes until the baatis get golden brown in colour. Stuffed baatis are ready..
13. Preparation of dal:.
14. To make the dal first add all the dals in a bowl and add enough water to soak it for around 3-4 minutes.
15. Once soaked drain the water and add dal to pressure cooker..
16. Add 4 cups water, salt and turmeric powder and mix.
17. Pressure cooker at high for 2 whistles and then lower the heat and cook for 10-15 minutes till dals are completely softened. Set aside..
18. Now heat oil and ghee in a pan on medium heat. Once hot add mustard seeds and cumin seeds and let them crackle.
19. Then add chopped onion and cook till the raw smell goes away and they turn translucent..
20. Now add tomato for cook for a 2-3 minutes..
21. Then add coriander powder, cumin powder, garam masala and salt to taste. Cook the spices for 1 minute.
22. Add the cooked dal to the pan now and mix. Adjust the consistency of dal at this point, add water to make it thinner. Let the dal simmer for 5minutes.
23. For churma:.
24. Firstly take 3 prepared battis and break into mixi.
25. Make coarse powder of bati.
26. Heat tawa with 2tbsp ghee and roast powdered bati.
27. Roast on low flame for 7minutes or till it turns golden and aromat..
28. Cool the mixture completely, add 3 tbso powdered sugar, 2tbsp chopped almonds cashews, 1/4tbsp cardamon powder.
29. Mix well. Finally churma is ready..
30. For gatte ki sabzi:.
31. Take 1 cup besan in a bowl and add ajwain, salt, red chilli powder and turmeric powder..
32. Make a soft dough with lukewarm water and divide the dough into 4-5 portions..
33. Roll these into cylinder. And put them in boiling water..
34. Boil these gatte for 7- 9 minutes and then drain out from the pan..
35. Do not discard the water as this water is to be used in gravy for the gatte.
36. Cut these gatte into small bite-size pieces and keep them aside..
37. Hear up oil in a pan and add cumin and grated ginger..
38. Allow the cumin seeds to pop up and add finely chopped onion to the pan..
39. When onions start to turn pink add tomato puree and cook it for few minutes..
40. Add all the dry Spice powder including turmeric powder, red chilli powder, coriander powder, kasoori methi and cook it for few more minutes. Add all the dry Spice powder including turmeric powder, red chilli powder, coriander powder, kasoori methi and cook it for few more minutes..
41. Add curd in 2-3 times, add a small amount at a time till the time all the curd is incorporated into the masala. Add boiled and cut gatte to the masala and mix till these are well coated with masala.
42. Add boiled and cut gatte to the masala and mix till these are well coated with masala..
43. Add the water in which gatte were boiled.
44. Simmer the gravy for few minutes and serve it hot garnished with fresh coriander leaves..
45. How to serve-.
46. Warm the dal again until piping hot.
47. Arrange 2-3 battis on a serving dish, break them into pieces and pour 1 tbsp melted ghee evenly over it...
48. Serve the batti with dal, churma, gatte ki sabzi and with lasen ki chutney. Decorate it with lemon.

Our Rajasthani Recipes section contains recipes of traditional Rajasthani cuisine. It is characterized by minimum use of water and liberal use of milk, buttermilk and clarified butter. Some of the popular Rajasthani dishes are Gatte ki Sabzi, Ghevar, and Dal, Bati and Churma. It can be preserved for a long time. It is eaten with Dal or lentil curry.