Dal-Bati is a quintessential dish from the Rajasthani cuisine, where soft and fluffy bati (dumplings) are paired with a flavorful and aromatic dal (lentil curry). Among the various types of dal, a mix of lentils adds depth and richness to the dish. A perfectly cooked mix dal for dal-bati should be hearty, spicy, and packed with flavors that complement the slightly smoky, crispy bati.
Here’s a step-by-step guide to making a delicious Mixed Dal for Dal-Bati, one that will have you licking your fingers after every bite.
Ingredients for Mix Dal
For making a delicious mix dal, you need a combination of lentils that add texture, taste, and nutrition. Here’s what you will need:
- Toor Dal (Pigeon Pea Lentils) – ½ cup
- Moong Dal (Yellow Split Lentils) – ½ cup
- Masoor Dal (Red Lentils) – ½ cup
- Chana Dal (Bengal Gram) – ¼ cup
- Urad Dal (Black Gram) – ¼ cup
- Water – 4-5 cups (depending on desired consistency)
- Ghee (Clarified Butter) – 2 tbsp
- Oil – 1 tbsp
- Cumin Seeds – 1 tsp
- Asafoetida (Hing) – a pinch
- Ginger (finely grated) – 1 tsp
- Garlic (finely chopped) – 1 tsp
- Onion (finely chopped) – 1 medium
- Tomato (pureed) – 1 large
- Green Chilies (slit) – 2-3
- Red Chili Powder – 1 tsp
- Turmeric Powder – ½ tsp
- Coriander Powder – 1 tsp
- Garam Masala – ½ tsp
- Salt – to taste
- Cilantro (Coriander Leaves) – for garnish
- Lemon Juice – 1 tbsp
Preparation of Mix Dal
1. Wash and Soak the Dal
Begin by washing all the lentils (toor, moong, masoor, chana, and urad dal) thoroughly under cold water. After rinsing, soak them in water for about 30 minutes to an hour. This helps the dal cook evenly and become soft.
2. Cook the Dal
After soaking, transfer the dal to a pressure cooker. Add 4-5 cups of water (depending on the consistency you prefer). Pressure cook on medium heat for 4-5 whistles or until the lentils are soft and fully cooked. You can also cook the dal in a large pot by simmering it until the lentils become soft, but a pressure cooker is quicker and more efficient.
3. Tempering (Tadka) for Flavor
In a separate pan, heat 1 tablespoon of oil and 2 tablespoons of ghee. Once hot, add cumin seeds and allow them to splutter. Add a pinch of asafoetida (hing), followed by grated ginger and chopped garlic. Sauté for a minute until fragrant.
4. Add Onions and Tomatoes
Add finely chopped onions to the pan and sauté until they turn golden brown. Then, add the pureed tomatoes, green chilies, and a pinch of salt. Cook this mixture until the oil starts to separate from the masala, which indicates it’s cooked properly.
5. Spices
Add the red chili powder, turmeric powder, coriander powder, and garam masala to the pan. Stir well and let the spices cook for a minute or two until they release their aromas.
6. Combine Dal and Tempering
Now, add the cooked dal to the pan with the tempering. Mix it well, adjusting the water to reach your desired consistency. If you prefer a thinner dal, add more water and simmer for a few minutes to bring everything together. Stir occasionally to avoid the dal sticking to the pan.
7. Simmer and Season
Let the dal simmer on low heat for about 10-15 minutes so the flavors can blend. Taste and adjust the salt as needed. Add lemon juice and stir.
8. Garnish
Once the dal is ready, garnish with freshly chopped cilantro (coriander leaves) for a fresh and aromatic touch.
Serve with Dal-Bati
The mixed dal is now ready to be served! Traditionally, dal-bati is enjoyed by breaking the warm, crispy bati into pieces and dipping them into the rich dal. To complete the dish, you can also serve some raita or a simple salad on the side. The soft, flavorful dal will complement the crispy bati, making every bite irresistible.
Tips for the Perfect Mix Dal for Dal-Bati:
- For Extra Flavor: Add a little bit of dry mango powder (amchur) or a pinch of sugar to the dal for a subtle tanginess and sweetness that balances the spices.
- Use Ghee: Cooking the tempering in ghee adds richness and a deep flavor to the dal that pairs perfectly with the bati.
- Adjust Consistency: Some people like their dal thick and hearty, while others prefer a more soup-like consistency. You can adjust this by controlling the amount of water you add during cooking.
- Pairing with Bati: To make the bati even more delicious, drizzle some ghee over the top just before serving.
Conclusion
The mix dal recipe for dal-bati is a wonderful balance of flavors—rich, spicy, and aromatic. The combination of different lentils creates a hearty texture that’s sure to complement the crispy and soft bati. With the right spices and a touch of ghee, this dal will have you coming back for seconds, and you will definitely be licking your fingers in delight! Enjoy this traditional Rajasthani meal with family and friends, and savor the comforting taste of India.
