A hearty and flavorful North Indian dish combining tender potatoes, earthy fenugreek leaves, and protein-rich chana dal. This wholesome sabzi is perfect with hot rotis and a side of yogurt.
Prep20 min
Cook40 min
Soak120 min
Servings4
Serving size: 1 cup
321cal
12gprotein
50gcarbs
Ingredients
0.75 cup Chana Dal (Rinsed and soaked for at least 2 hours)
2 medium Potatoes (Peeled and cubed into 1-inch pieces)
2 cup Fresh Methi Leaves (Tightly packed, washed thoroughly and chopped)
A rustic, gluten-free flatbread from South India made with sorghum flour. These soft yet sturdy rotis are traditionally patted by hand and cooked on a hot griddle, perfect for scooping up spicy curries.
Iron-boosting Aloo Methi Chana Dal with Jonna Rotte – a protein-packed, homestyle meal to power your day.
This hyderabadi dish is perfect for lunch. With 554.45 calories and 17.19g of protein per serving, it's a low-fat, high-fiber option for your meal plan.
10gfat
0.25 tsp Hing (Asafoetida)
0.5 tsp Turmeric Powder (Divided)
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
0.5 tsp Amchur Powder (Dry mango powder)
1.25 tsp Salt (Adjust to taste)
1.5 cup Water (For cooking dal, plus more if needed)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Rinse the chana dal thoroughly and soak in water for at least 2 hours. Drain the soaking water.
In a pressure cooker, combine the soaked dal, 1.5 cups of fresh water, 1/4 tsp turmeric powder, and 1/2 tsp salt.
Secure the lid and pressure cook on medium heat for 2-3 whistles, which should take about 10-12 minutes.
Allow the pressure to release naturally. The dal should be cooked through and soft, but still hold its shape. Set aside.
2
Prepare the Masala Base
Heat ghee or oil in a heavy-bottomed pan (kadai) over medium heat.
Add the cumin seeds. Once they begin to sizzle and turn fragrant, add the hing and sauté for 10 seconds.
Add the finely chopped onions and cook until they become soft and translucent, about 5-6 minutes.
Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3
Cook Vegetables and Spices
Add the chopped tomatoes to the pan. Cook until they break down and become soft and pulpy, about 6-7 minutes.
Add the spice powders: remaining 1/4 tsp turmeric powder, red chili powder, and coriander powder. Mix well and cook for 2-3 minutes, until the oil begins to separate from the masala.
Add the cubed potatoes and 1/2 tsp of salt. Stir to coat the potatoes evenly with the masala.
Cover the pan and cook on low-medium heat for 7-8 minutes, stirring occasionally, until the potatoes are about 70% cooked.
Add the chopped methi leaves. Sauté on medium-high heat for 4-5 minutes until the leaves wilt completely and release their moisture. This step helps reduce their bitterness.
4
Combine and Simmer
Pour the cooked chana dal, along with its cooking water, into the pan with the vegetables.
Gently mix everything together. If the consistency is too thick, add 1/4 to 1/2 cup of hot water.
Check for seasoning and add the remaining salt if needed.
Cover the pan and let the dish simmer on low heat for 5-7 minutes, allowing the flavors to meld beautifully.
5
Finish and Serve
Turn off the heat. Stir in the garam masala and amchur powder for a final burst of flavor and tang.
Garnish with freshly chopped coriander leaves.
Let it rest for 5 minutes before serving. Serve hot with roti, paratha, or as a side dish with rice and dal.
233cal
5gprotein
46gcarbs
4gfat
Ingredients
2 cup Sorghum Flour (Also known as Jowar Atta or Jonna Pindi)
2 cup Water (Must be at a rolling boil, you may not need all of it)
0.5 tsp Salt (Adjust to taste)
2 tsp Ghee (Optional, for applying on hot rottes)
Instructions
1
Prepare the Dough
In a large, heatproof bowl, combine 2 cups of sorghum flour and salt. Mix well.
Bring 2 cups of water to a rolling boil in a separate pot.
Gradually pour about 1.5 cups of the boiling water into the flour mixture while continuously stirring with a wooden spoon or spatula. The mixture will look crumbly and shaggy.
Add more hot water, a tablespoon at a time, only if needed, until the flour is just moistened. Do not add too much water.
Cover the bowl and let the dough rest for 5-7 minutes. This allows the steam to cook and soften the flour, which is crucial for a pliable dough.
2
Knead the Dough
Once the dough is cool enough to handle but still quite warm, transfer it to a clean work surface.
Begin kneading the dough using the heel of your palm. Push the dough away from you and fold it back. Continue this process for 5-8 minutes.
The dough should transform from crumbly to a smooth, soft, and crack-free ball. If it feels dry, dip your hands in warm water and continue kneading.
Divide the dough into 8 equal portions and roll them into smooth balls, keeping them covered with a damp cloth to prevent drying.
3
Shape the Rottes
Sprinkle a generous amount of the dusting sorghum flour on your work surface.
Take one dough ball and flatten it gently between your palms. Place it on the floured surface.
Using your fingertips and the flat of your palm, begin to pat the dough, starting from the center and moving outwards. Rotate the dough frequently to ensure an even thickness.
Continue patting until you have a thin, round circle about 6-7 inches in diameter. Don't worry if the edges are slightly rustic; that's part of its charm.
4
Cook the Rottes
Heat a cast-iron tawa or a flat, heavy-bottomed skillet over medium-high heat. The tawa should be hot before you start.
Carefully lift the patted rotte and place it on the hot tawa. Cook for about 30-45 seconds.
Using a clean, damp cloth, gently wipe the top surface of the rotte with water. This creates steam and helps keep it soft.
Flip the rotte. Cook the second side for 1-2 minutes, until light brown spots appear.
Flip it again. Now, using a folded kitchen towel or a flat spatula, gently press down on the edges of the rotte to encourage it to puff up like a balloon.
Once puffed (or cooked through), remove it from the tawa. Repeat for all the dough balls.
5
Serve
Immediately after taking the rotte off the tawa, brush it with a little ghee, if desired.
Stack the cooked rottes in a casserole dish or a container lined with a clean kitchen towel to keep them warm and soft.
Serve hot with spicy curries like brinjal curry, dal, or a simple chutney.
