Dal bati

Method

1. 1 Soak all five types of beans for 8 hours, then cook them together for 50 minutes to make panchmel, which means five types of beans.
2. 2 Knead the atta flour with ghee butter and very little water for 10 minutes until a firm dough is formed.
3. 3 Shape the mixture into balls and boil them in boiling water for 12 minutes, or until they float to the surface.
4. 4 The difference in this version of bafla is that it's boiled first before baking, so the balls are soft inside and crispy outside.
5. 5 Bake the boiled meatballs at 200 degrees for 25 minutes, or until the surface cracks and turns golden brown.
6. 6 Break the bread into pieces, drizzle with plenty of ghee butter, then pour panchmel (beans cooked with tomatoes) and garam masala over it.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 1: cook five types of beans under high pressure for 14 minutes, then release the pressure naturally; the cakes still need to be boiled and baked.

• Air fryer 2 hr 20 min

  Replace step 5: preheat oven to 190 degrees for 16 minutes; the cake surface will crack less than in a conventional oven, so make a pre-score.