Dal-Bati/Daal-Rota By Bhagyashri

Dal-Bati/Daal-RotaLentil soup with baked whole wheat flaky round bread very tasty and healthy indeed!By BhagyashriTime: 30 minSkill: EasyServes: 4 Shelf Life (Bati): 3 daysShelf Life (Dal): Best fresh and hotOne can store in refrigerator for 4 daysIngredients for Dal:1/4 Cup Chana Dal/Bengal Gram Lentil/Split baby chickpeas2 Tbsp Toor Dal/yellow pigeon peas, available either plain or oily; which have been stripped of their outer hulls and split.2 Tbsp Masoor Dal/Split Red Lentils2 Tbsp Moong Dal/Split Mung Beans2 Tbsp Urad Dal/Split Black gram beans1/4 Tsp Cardamon Seeds3 Whole Red Chillies2 Cinnamon Sticks3 Bay Leaves5 Cloves1 Tsp Oil1/2 Tsp Turmaric Powder3 Cups Water 1 Tbsp Ghee/Clarified Butter1/2 Tsp Mustard Seeds1/2 Tsp Cumin SeedsPinch of Hing/Asafoetida1/2 Tsp Ginger Paste1 Tsp Amchoor Powder/Dried Green Mango Powder2 Tsp Lemon Juice (adjust acc to ur taste)Salt to tasteIngredients for Bati:2 Cups Wheat flour3 Tbsp Rawa/Sooji (semolina flour)3 Tbps Corn Meal *1 Tsp Ajwayan/1 Tsp Baking Powder4 Tbsp Oil (Hot)salt to taste1 Cup look warm waterButter/Ghee As needed (to rub batis)Ingredients for Garnish (Optional):5 Green ChilliesFinely chopped fresh coriander*one can substitute semolina flour for the cornmeal or vise-versaTips:Oven times vary so make sure dumplings do not burn and are cooked thoroughly. They should be lightly browned. Adjust baking time and temperatureHappy cooking...feel free to leave comments/suggestions...

Crunchy Fried Soychunks

Ingredients
250 gms. soya nuggets
1 spring onion with greens
finely chopped
1″ piece ginger
4 flakes garlic
3-4 fresh red or green chilies
1-1/2 tbsp. corn flour
1/2 tbsp. rice flour
1 tsp. soya sauce
1 tsp. tomato ketchup
1 tbsp. vinegar
salt to taste
oil for deep frying (optional)

Method
Grind together chili, garlic and ginger. Mix in chopped spring onion, flours, ketchup, vinegar, salt to taste.
Add flours and make a thickish paste. Boil nuggets in water for 3-4 minutes or till soft but not soggy.
Drain, add to paste and marinate for 30 minutes. Either bar-b-que, grill, or deepfry marinate chunks till crisp.
You may even spread out in a shallow dish, drizzle butter and bake. Serve hot.


Recipe taken from RecipezWorld.com - http://www.recipezworld.com
URL to this Recipe: http://www.recipezworld.com/indian-recipes/pulses-indian-recipes/crunchy-fried-soychunks/