Moong Dal Layered Bati, Panchmel Dal & Garlic Chutney

Mung Dal Layered Bati: Wash mung dal and soak for 2-3 hours. Grind it coarsely without adding too much water.

Heat 1 tsp ghee in a pan. Add besan and roast for 1 minute. Add mung dal paste, salt, turmeric, red chilli powder and coriander powder. Cook until the mixture becomes dry. Let it cool.

In a bowl, take wheat flour, ajwain, saunf, salt and ghee. Mix well and make a medium-soft dough.

Divide dough into small balls. Roll each ball into a small roti.

Apply ghee, sprinkle dry flour and make folds/layers. Roll again lightly and place 1-2 tsp mung dal filling in the center. Close properly and make a round bati. Press lightly.

Bake at 180°C for 25-30 minutes, turning once in between, until golden and crispy.

Dip hot baked batis in warm ghee before Serving

Rajasthani Panchmel Dal: Wash and soak all 5 dals for 30 minutes. Pressure cook dals with turmeric, tomato, ginger, green chilli, salt and enough water until soft.

Mix well and adjust water according to required consistency.

Heat ghee, add cumin, hing, dry red chilli and garam masala. Pour tadka over the dal. Garnish with fresh coriander.

Soak dry red chillies in warm water for 10 minutes. Grind garlic, soaked chillies, coriander seeds, cumin, salt and lemon juice.

Add little water and make a thick chutney.

Heat 1 tsp oil, add the chutney and cook for 2-3 minutes.

Delicious Rajasthani Garlic Chutney is ready.

Serve hot Mung Dal Layered Bati with Panchmel Dal, Garlic Chutney and lots of ghee!