dal bati

The most popular dish of marwar is dal bati .It would be appropriate to say that dal bati and marwar has deep association.Wheat and moong are the  main crop and  staple food of marwari diet.and these are the main ingredients of dal bati.With electric oven in every kitchen it is so convenient to make this dish and entertain your family and friends.Traditionally for baking batis firewood was used.After litting the fire wood one had to wait till it becomes smoke free and then in remaining fuel batis were kept and as there is no thermostat one had to keep a constant watch over it .

Ingredients

For Bati
4 cup wheat flour
1/2 cup ghee
A pinch of salt

                                                                     Dal Bati

For dal

1 cup  moong dal green
1 teaspoon red chilli powder
1 teaspoon dhania powder
1/2 teaspoon turmeric powder
1/4 teaspoon salt
a pinch of hing powder
finely chopped green coriander,ginger and green chillies .
2 teaspoon ghee
For churma

5   baked batis
1/4 cup sugar powder
2 table spoon ghee
1/4 teaspoon cardamom powder
      nut to garnish(optional)

Making  bati

 In a bowl mix wheat flour ,salt and add 1/4 cup ghee.The ghee added in a flour before kneading is called moyan and it is to make it soft and crisp.Mix well by rubbing between both hands.Knead the flour by pouring water to make a soft dough.The dough should be of paratha consistency it means slightly tighter than roti dough.Divide the dough into 20 equal pieces.now make round balls out of it and keep on a baking tray.Bake it in a pre heated oven  at a temp of 350F   for15 minutes.Now turn the batis to bake from other side for 10 minutes.These should look golden brown now with an aeroma coming out of kitchen .Batis are ready .Heat remainig ghee and dip the baked 15 batis in that ghee and keep remaining 5 batis aside for making churma.

Making churma
When cool grind 5 batis in a mixer or grinder .Now mix sugar powder and ghee.Add cardamom powder and nuts .Churma is ready to serve.

Making dal
Wash moong dal and put in pressure cooker add 4 cups of water .Add chilli ,dhania ,turmeric powder and salt.Add ghee and hing powder.Mix and pressure cook till 3 whistles .Remove from the heat .When pressure is lowered in the cooker open it.Stir with a laddle.Garnish with chopped coriander ginger and green chillies.
Dal is ready to serve .

Tips :-

1 This dish is calorie rich and is not for weight watcher.One can reduce the amount of ghee by adding a pinch of baking soda and cutting the amount of moyan by half.Better to compromise on taste rather than on health.
2 Best time to enjoy dal bati is either during winter or rainy season.

Dal Dhokali

                                                                  

This dish is very popular in Gujarat and Rajasthan.The ingredients are same as for simple dal roti.But with little bit spices and variation it gives a yummy taste.And best part is that you do not need all the gajettes for roti making like belan and chakala.


Ingredients required

1/2 cup moong dal green

1 cup wheat flour

2 teaspoon salt

1 tea spoon red chilli powder

1 /2 teaspoon ciriander powder

1/4 tea spoon turmeric powder

1 teaspoon jeera(cummin seeds)

2 pinches of hing

3 tablespoon ghee

2 table spoon finely chopped green coriander leaves

1/2 teaspoon finely chopped green chillies

1/2 teaspoon ginger julliens
      few mint leaves chopped

1/4 teaspoon of garam masala (optional)
Wash dal with water and put in pressure cooker .Add salt + chilli powder,haldi powder and dhania powder and a pinch of hing.Add 1/2 tablespoon and cook dal till it gives two whistles.

Let the cooker get cool.

Making of dhokalies.

In a bowl mix wheat flour + salt + 1 teaspoon chilli powder + a pinch of hing.+ 2 tablespoon of ghee.

Mix well and then knead the flour with a consistency of paratha dough.Divide the dough in 30 pieces.

Make small balls and flatten in the centre.With finger make a whole in the centre.The whole is made for better steaming in the centre

.Open the cooker add 2 cups of water and let it boil.When it starts boiling then add dhokalies in it .Cover it and cook it again till 2 whistles.Switch off the flame.

Open when pressure is lowered..Add remaining ghee and coriander,ginger,green chillies and mint .

Serve hot with papad and salad.


It tastes good in all seasons.But marwri likes it on a rainy day.


Tips

Salt and chilli powder can be adjusted according to personal taste.

Amount of ghee prescribed is as per calorie concious does it can be varied.

Gujarati dal dhokali is made with Arhar dal and shape also is different.The dough is rolled into roti and then cut into small diamond shape .

Pav Bhaji

This is not at all a marwari dish .I can say it is an Indian dish as it is being liked throughout the country.The reason being the nutritive value and the easy to prepare.
                       
It is fun to make this dish during winter as all vegetables required for this dish  are easily available .One can make it  with    whatever  vegetables are available.But the flavour of capsicum and tartness of tomato is a must.

                                                                   Ingredients  

Ingredients required:  for four people
Potato   2
tomato  4
lauki or white gourd known as dudhi in mumbai  250 gms
green peas  shelled  1/2 cup
carrots   2 medium size
cauliflower  1 cup florets
capsicum  2 medium size
french beans 1/2 cups
green coriander leaves     1 cup finely chopped

lemon 2
butter   1 cup
cummin seeds  1 teaspoon
salt   according to taste
pavbhaji masala  2 table spoons(Easily available in Indian grocery stores )
pav  2 loaves     (available in bakery and grocery shop)

                                             

       Wash and cut all the vegetables .Capsicum  and tomatoes should be cut in small pieces.Wash and chop coriander leaves finely

In pressure cooker cook all the vegetables except capsicum and tomatoes  till two whistles.  In a pan put oil  butter and add cummin seeds and capsicum.Saute for five minutes and then add tomatoes and again stir it till tomatoes are tender.now remove the lid of the cooker and mash the vegetables with a potato masher and mix it in the pan with capsicum and tomatoes.Now add salt and pav bhaji masala and mix well .Let this mixture cook for next five minutes.Now switch off the flame and squeeze lemon juice.Pav bhaji is ready to serve.
For serving:
Put  a tava or griddle on stove and put some butter and immediately put the pav pieces to be toasted with butter.In a  plate serve the pav and bhaji .Garnish this bhaji with a dollop of butter and finey chopped coriander leaves along with a lemon piece.
Tips

Lemon should be squeezed after removing from flame otherwise it will give bitter taste.
Coriander leaves should be used at the time of serving to restore the taste and color.