Rajasthani cuisine

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Ingredients :
For daal (Lentil Curry):

2 cups	rajma beans (soaked in water overnight with a pinch of soda bicarb)
3/4 cup	whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
1 tbsp	ginger-garlic paste	2 nos.	green chilies, slit lengthwise
3 onions	chopped finely	2 tbsp	cream
2 tomatoes	chopped finely	4 tbsp	ghee
2 tsp	garam masala powder	1 cup	coriander leaves, chopped finely
2 tsp	chili powder	Oil
1 tsp	turmeric powder	Salt To Taste

For Bati (dumplings):

5 cups	whole wheat flour, sieved	2 tbsps	curd
1 cup	ghee, melted	Salt To Taste

Preparation :

• Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil. Add onions. Brown them.
• Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt.Simmer till well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water.
• Roll into lemon-sized balls. Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
• Garnish the daal with coriander leaves and slit green chilies. Dip hot (baati) dumplings in the daal while eating.