Dal Bati Chokha is a traditional dish from Rajasthan and Bihar, combining crispy baked wheat balls (bati), flavorful lentils (dal), and smoky mashed vegetables (chokha). This dish is a complete meal, rich in taste and nutrition.
Ingredients
For Bati (Wheat Balls)
• 2 cups whole wheat flour
• ¼ cup semolina (sooji)
• ¼ cup ghee (clarified butter)
• ½ teaspoon salt
• ½ teaspoon carom seeds (ajwain)
• Water (as needed)
• Ghee for dipping
For Dal (Lentil Curry)
• ½ cup split pigeon peas (toor dal)
• ¼ cup split black gram (urad dal)
• ¼ cup split Bengal gram (chana dal)
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 4-5 garlic cloves, minced
• 1-inch ginger, grated
• 2 green chilies, chopped
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1 teaspoon mustard seeds
• 2 tablespoons ghee
• Salt to taste
• 3 cups water
• Fresh coriander for garnish
For Chokha (Mashed Vegetables)
• 1 large brinjal (eggplant)
• 2 medium potatoes
• 2 tomatoes
• 4-5 garlic cloves
• 2 green chilies, chopped
• 1 onion, finely chopped
• 1 teaspoon mustard oil
• ½ teaspoon salt
• Fresh coriander leaves, chopped
Instructions
Step 1: Prepare the Bati
1. In a large bowl, mix wheat flour, semolina, carom seeds, salt, and ghee.
2. Add water gradually and knead into a firm dough. Cover and let it rest for 20 minutes.
3. Divide the dough into equal portions and shape them into round balls.
4. Preheat an oven to 180°C (350°F). Place the bati balls on a baking tray and bake for 30–35 minutes, turning occasionally until golden brown.
5. Once done, dip each bati in melted ghee and keep aside.
Step 2: Prepare the Dal
1. Rinse the lentils and pressure cook them with turmeric and salt for 3–4 whistles.
2. Heat ghee in a pan, add mustard seeds and cumin seeds.
3. Add chopped onions, garlic, ginger, and green chilies. Sauté until golden.
4. Stir in tomatoes, red chili powder, coriander powder, and garam masala. Cook until tomatoes soften.
5. Add the cooked dal and mix well. Adjust consistency with water if needed.
6. Simmer for 5–7 minutes, then garnish with fresh coriander.
Step 3: Prepare the Chokha
1. Roast the brinjal, tomatoes, and potatoes over an open flame or in an oven until the skin is charred.
2. Remove the skin and mash them together in a bowl.
3. Add chopped onions, garlic, green chilies, salt, mustard oil, and coriander leaves. Mix well.
Serving Suggestions
• Serve hot bati with a generous drizzle of ghee.
• Pour the dal into a bowl and garnish with coriander.
• Serve chokha as a side dish with the bati and dal.
Enjoy this rustic and wholesome meal with fresh buttermilk or chaas!