Anda Keema, Phulka and Dal Varaan

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 0.5 tsp Salt
• 1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
• 2 tbsp Ghee (For brushing on top, optional)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and salt.
   • Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
   • Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2. 2

   Rest the Dough

   • Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
   • Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3. 3

   Divide and Roll

   • After resting, knead the dough again for one minute.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
   • Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4. 4

   Cook on the Tawa (Griddle)

   • Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
   • Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
   • Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5. 5

   Puff on Open Flame

   • Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
   • Within seconds, the phulka will puff up into a ball due to the trapped steam.
   • Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6. 6

   Finish and Serve

   • Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
   • Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
   • Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.

Ingredients

• 1 cup Toor Dal (Also known as split pigeon peas)
• 4 cup Water (3 cups for cooking and 1 cup to adjust consistency)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Hing (Asafoetida)
• 1 tsp Salt (Adjust to taste)
• 1 tsp Jaggery (Optional, for a subtle sweetness)
• 2 tbsp Ghee (For tempering)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 5 pcs Curry Leaves (Optional, but recommended)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Rinse the toor dal under cool running water 3-4 times until the water runs clear. Soak the dal in 2 cups of water for at least 30 minutes. This step is crucial for a creamy texture and faster cooking.

2. 2

   Drain the soaking water. Transfer the dal to a pressure cooker. Add 3 cups of fresh water, turmeric powder, and hing. Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes until the dal is completely soft and mushy.

3. 3

   Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously with a wire whisk or use an immersion blender until it reaches a smooth, lump-free, and creamy consistency.

4. 4

   Place the cooker back on the stove over low heat. Add salt and the optional jaggery. Pour in about 1 cup of hot water, or more, to adjust the consistency. Varaan should be thin and soupy. Stir well and let it simmer gently for 5-7 minutes, allowing the flavors to meld.

5. 5

   While the dal simmers, prepare the tempering (tadka). Heat ghee in a small pan (tadka pan) over medium heat. Once the ghee is hot, add the mustard seeds and wait for them to splutter completely.

6. 6

   Add the cumin seeds and curry leaves to the pan. Be careful as the leaves may splutter. Sauté for about 20-30 seconds until the cumin seeds are fragrant and slightly browned.

7. 7