Dal bati

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Daal bati (also spelled daal baati) is an Indian dish of dal (lentils) and bati (hard wheat rolls). It is popular in Rajasthan, Madhya Pradesh (especially in Braj, Nimar and Malwa regions), Maharashtra's Khandesh and Vidarbha region, Gujarat, and Uttar Pradesh. In Rajasthan and neighbouring regions, daal bati is commonly served with churma as the complete meal known as dal bati churma. Daal is prepared using tuvaar dal, chana daal (prepared by removing the skin of split chickpeas), mung dal, moth dal, or urad dal. The pulses or lentils are cooked together after being soaked in water for a few hours. First, a small amount of vegetable oil is heated in a frying pan and then the seasoning rai-jeera (mustard and cumin seeds) is added to the hot oil. Then green chilli, garlic and some spices including asafoetida, red chilli, turmeric, coriander, and ginger are added. There may be a sweet and sour version of the dal in some regions. Finally, the boiled daal is added and cooked. Batti is a hard...

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