This dal and no-onion version of the curry is the Khandeshi variation of Dal Bati from Rajasthan that produces a fantastic dish for whenever of the day.

VARAN BATTI

Ingredients

2 cups prepared split pigeon peas (toovar dal).
1 cup entire wheat flour (atta).
1/2 cup maize flour (makai ka atta).
1/2 tsp carom seeds (ajwain).
1 tbsp melted ghee + as required.
Salt to taste.
2 tablespoons oil.
1 tsp mustard seeds.
1 tsp cumin seeds.
2 tsps sliced garlic.
2-3 green chillies, slit.
1 large tomato, sliced.
1/2 tsp turmeric powder.
2 tbsps sliced fresh coriander leaves.
Oil for deep frying.

Method.

1. Take whole wheat flour in a bowl. Include maize flour. Crush carom seeds and advertisement to the bowl. Add ghee, salt, 1 cup water and knead to stiff dough. Cover with a moist muslin cloth and set aside for 10-15 minutes.
2. Divide the dough into equivalent parts and roll into balls. Drizzle little ghee and pat into a thick disk. Sprinkle some more ghee and present into a thin disk.
3. Sprinkle more ghee, fold and present into balls once again.
4. Heat enough water in a steam. Apply ghee on the base of the cleaner container, organize the prepared battis and steam for 10-15 minutes.
5. Heat oil in a pan. Add mustard seeds and once they begin to splutter, add cumin seeds, garlic and sauté for 30 seconds.
6. Add tomato, salt and sauté for 2-3 minutes or till the tomatoes are pulpy.
7. Add turmeric powder and mix well. Add cooked dal, 1 1/2 cups water and mix well. Add coriander and mix well and enable to boil.
8. Heat enough oil in a kadai. Cut the battis into 4 parts and deep fry till golden brown and crisp. Drain on absorbent paper and set aside.
9. Organize the ready battis in a serving bowl, put the ready dal over and serve hot.

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