Varan Batti Dal Baati Maharashtrian Recipe Sanjeev Kapoor Khazana

This dal and no-onion version of the curry is the Khandeshi version of Dal Bati from Rajasthan that makes for a wonderful dish for any time of the day.

VARAN BATTI

Ingredients

2 cups cooked split pigeon peas (toovar dal)
1 cup whole wheat flour (atta)
cup maize flour (makai ka atta)
tsp carom seeds (ajwain)
1 tbsp melted ghee + as required
Salt to taste
2 tbsps oil
1 tsp mustard seeds
1 tsp cumin seeds
2 tsps chopped garlic
2-3 green chillies, slit
1 large tomato, chopped
tsp turmeric powder
2 tbsps chopped fresh coriander leaves
Oil for deep frying

Method

1. Take whole wheat flour in a bowl. Add maize flour. Crush carom seeds and ad to the bowl. Add ghee, salt, 1 cup water and knead to stiff dough. Cover with a moist muslin cloth and set aside for 10-15 minutes.
2. Divide the dough into equal portions and roll into balls. Drizzle little ghee and pat into a thick disk. Drizzle some more ghee and roll out into a thin disk.
3. Drizzle more ghee, fold and roll out into balls again.
4. Heat sufficient water in a steam. Apply ghee on the base of the steamer container, arrange the prepared battis and steam for 10-15 minutes.
5. Heat oil in a pan. Add mustard seeds and once they start to splutter, add cumin seeds, garlic and saut for 30 seconds.
6. Add tomato, salt and saut for 2-3 minutes or till the tomatoes are pulpy.
7. Add turmeric powder and mix well. Add cooked dal, 1 cups water and mix well. Add coriander and mix well and allow to boil.
8. Heat sufficient oil in a kadai. Cut the battis into 4 portions and deep fry till golden brown and crisp. Drain on absorbent paper and set aside.
9. Arrange the prepared battis in a serving bowl, pour the prepared dal over and serve hot.

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