Name: Dal Batti with Mirchi kuta and Gur/Payaz recipe by Anshuma Bachloo at BetterButter
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6
Ingredients: For the Dal:; 100 gms chana dal; 100 gms hara chilka wala moong; Salt as per taste; Red chilli powder 1/2 tsp; Haldi 1/4 tsp; Corinader powder/Dhaniya 1/2 tsp; 2 whole lemons; Coriander to garnish; For the dal tadka:; Ghee 2 tbsp; Lasun 7-10 cloves; Jeera 1 tsp; Red chilli powder 1-1/2 tsp; Garam masala 1/2 tsp; For the Batti:; Attached wheat flour 750 gms; Milk 250 ml; Ghee 2 tbsp; Salt 1/2 tsp; Soda powder 1/2 tsp; Suji 250 gms; Ghee 250 gms to dip the battis; For the mirchi kutta:; Fresh green chillies 250 gms; Garlic 20-25; Mustard seeds/Rai 1 tsp; Salt as per taste; Red chilli powder 1-1/2 tsp; Turmeric/Haldi 1/4 tsp

Ingredients Serving: 6

For the Dal:
100 gms chana dal
100 gms hara chilka wala moong
Salt as per taste
Red chilli powder 1/2 tsp
Haldi 1/4 tsp
Corinader powder/Dhaniya 1/2 tsp
2 whole lemons
Coriander to garnish
For the dal tadka:
Ghee 2 tbsp
Lasun 7-10 cloves
Jeera 1 tsp
Red chilli powder 1-1/2 tsp
Garam masala 1/2 tsp
For the Batti:
Attached wheat flour 750 gms
Milk 250 ml
Ghee 2 tbsp
Salt 1/2 tsp
Soda powder 1/2 tsp
Suji 250 gms
Ghee 250 gms to dip the battis
For the mirchi kutta:
Fresh green chillies 250 gms
Garlic 20-25
Mustard seeds/Rai 1 tsp
Salt as per taste
Red chilli powder 1-1/2 tsp
Turmeric/Haldi 1/4 tsp
Coriander powder 1-1/2 tsp
Amchur powder 1 tsp
Oil 1 tbsp

Instructions

For the dal, take a pressure cooker, wash both the dal and mix the chana and moong dal well. Now add the haldi, salt, red chilli powder, dhaniya as per the quantity mentioned in the ingredients.
Let it cook till 2-3 whistles blow or even 4-5 whistles till the dal becomes tender. Then squeeze 1 and 1/2 lemon juice into this dal.
For the dal tadka, take a pan and put in ghee to heat.
Now add the pressed garlic, red chilli powder, garam masala, jeera. Add this tadka into the dal. Then add coriander to garnish.
For the Batti, mix wheat flour, suji, salt, ghee, baking powder. Add luke warm milk and set the dough. Cover with a wet towel and set aside for 20 mins.
For the mirchi kutta, churn the green chillies in the chopper into small pieces. (However do not make a mirch paste)
Make a little press on the dough.
Take a pan and put oil to heat. Add mustard seeds till it cracks, then add the churned green chillies, salt, red chilli powder, coriander powder, turmeric powder and stir it well.
Cover with a lid for 15 mins till the oil separates. Now add the amchur powder and it's ready to be served.
To make the batties, if you have a gas tandoor, heat it for 10 mins. If you have an oven, heat it for 15 mins and cook on 180 degrees for 20 mins. (Traditional it's cooked on charcoal so it gets that smoky aroma).
Once the oven is heated, make balls of the dough. Make a little press on the dough balls in the center.
Put them in the gas tandoor, oven or charcoal. Keep checking by twisting and turning every 4-5 mins till they turn golden brown.
Now take the batties out of the oven and dip it in ghee for 15 mins.
Take out the battis only before serving it hot and pour in good quantity of ghee in the dal before serving.
Set the plate as shown in the picture with gur and sliced onion.

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