Measurements

• For Dal:
• - 1 cup Split Pigeon Peas (Toor Dal)
• - 2 cups Water
• - 1/2 tsp Turmeric Powder
• - 1 tsp Salt
• - 1/2 tsp Red Chili Powder
• - 1 tsp Cumin Seeds
• - 1 tsp Mustard Seeds
• - A pinch of Asafoetida
• - 1 tsp Coriander Powder
• - 1/2 tsp Garam Masala
• - 2 Green Chilies, chopped
• - 2 Tomatoes, chopped
• - 1 Onion, finely chopped
• - 3 cloves Garlic, minced
• - 1 inch Ginger, grated
• - 2 tbsp Ghee (or oil for vegan)
• - Fresh Cilantro, chopped
• - 1 tbsp Lemon Juice
• For Bati:
• - 2 cups Wheat Flour
• - 1/2 cup Ghee (or oil for vegan)
• - 1/2 tsp Salt
• - Water as needed

Preparation Method

• Wash and soak the split pigeon peas (toor dal) for 30 minutes.
• In a pressure cooker, add the soaked dal, water, turmeric powder, and salt.
• Cook for 3-4 whistles or until the dal is soft.
• In a pan, heat ghee (or oil).
• Add cumin seeds, mustard seeds, and asafoetida.
• Let them splutter.
• Add chopped onions, garlic, and ginger.
• Sauté until the onions are golden brown.
• Add chopped tomatoes, green chilies, red chili powder, coriander powder, and garam masala.
• Cook until the tomatoes are soft.
• Add the cooked dal to the pan.
• Mix well and let it simmer for 10 minutes.
• Adjust salt as needed.
• Garnish with fresh cilantro and lemon juice.
• Set aside.
• For bati, mix wheat flour, salt, and ghee (or oil) in a bowl.
• Add water gradually to form a stiff dough.
• Divide the dough into equal portions and shape them into balls.
• Preheat the oven to 180°C (350°F).
• Place the bati balls on a baking tray and bake for 20-25 minutes or until golden brown, turning them occasionally.
• Serve the hot bati with dal.
• Optionally, dip the bati in melted ghee before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.