Dal bati

Daal bati 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.

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.

Baati is a hard bread made up of wheat flour commonly known as aata. Wheat flour is kneaded with salt, dahi (yogurt) and water. Tennis ball-sized round balls of this dough are cooked in a well-heated traditional oven or in an earthen stove. When the baati becomes golden brown in colour, it is greased with ghee and is then served with daal, rava laddoo, rice, pudina chutney, kairi (raw mango) chutney, garlic chutney, green salad with much onion, and fresh buttermilk.