A hearty and protein-packed lentil curry where creamy dal is finished with a spicy tempering and fluffy scrambled eggs. This North Indian dhaba classic is perfect with roti or rice.
A rustic, gluten-free flatbread from Rajasthan, made from pearl millet flour. It has a nutty, earthy flavor and a slightly coarse texture, perfect for pairing with spicy curries or simply with a dollop of ghee and jaggery.
Aromatic, protein-packed Anda Tadka Dal with fiber-rich Bajra Roti
– homestyle comfort food!
This rajasthani dish is perfect for breakfast. With 652.28 calories and 25.17g of protein per serving, it's a high-fiber option for your meal plan.
16gfat
1 tbsp
Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
2 medium Tomato (finely chopped)
1 tsp Kashmiri Red Chili Powder (for color and mild heat)
1.5 tsp Coriander Powder
4 large Eggs
0.25 tsp Black Pepper Powder (freshly ground if possible)
0.75 tsp Garam Masala
3 tbsp Coriander Leaves (chopped, for garnish)
1 tbsp Lemon Juice (optional, for a tangy finish)
0.5 cup Hot Water (to adjust consistency, as needed)
Instructions
1
Cook the Lentils
Rinse the toor dal and chana dal under running water until the water runs clear. Soak them together in fresh water for at least 30 minutes.
Drain the soaked dals and transfer them to a pressure cooker. Add 3 cups of water, turmeric powder, and 0.5 tsp of salt.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the dals are completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal gently with a wire whisk or the back of a ladle to achieve a smooth, creamy consistency. Set aside.
2
Prepare the Tadka Masala
Heat ghee in a wide pan or kadai over medium heat. Once hot, add the cumin seeds and allow them to splutter for about 30 seconds.
Add the hing, followed by the finely chopped onion. Sauté for 6-7 minutes, stirring occasionally, until the onions turn golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
Stir in the finely chopped tomatoes. Cook for 5-6 minutes, mashing them with your spatula, until they become soft and oil begins to separate from the masala.
Add the spice powders: Kashmiri red chili powder, coriander powder, and the remaining 1 tsp of salt. Mix well and cook for 2 minutes.
3
Scramble the Eggs
Push the prepared masala to one side of the pan to create space.
In a small bowl, crack the 4 eggs and whisk them lightly with the black pepper powder.
Pour the whisked eggs into the empty space in the pan.
Let the eggs set for a few seconds, then gently scramble them until they are about 80% cooked. They should still be soft and slightly moist.
Gently fold the scrambled eggs into the masala, combining them well.
4
Combine and Finish
Pour the cooked, whisked dal into the pan with the egg masala. Stir gently to combine everything.
If the dal seems too thick, add up to 0.5 cup of hot water to reach your desired consistency.
Bring the dal to a gentle simmer and let it cook for 3-4 minutes, allowing the flavors to meld together.
Turn off the heat. Sprinkle garam masala and chopped coriander leaves over the top. Stir in the lemon juice, if using.
Serve hot with fresh roti, naan, or steamed rice.
276cal
7gprotein
42gcarbs
9gfat
Ingredients
2 cup Bajra Flour (Also known as pearl millet flour)
0.5 tsp Salt (Adjust to taste)
1 cup Warm Water (Use as needed, the amount may vary)
2 tbsp Ghee (For serving)
Instructions
1
Prepare the Dough
In a wide bowl or parat, combine the 2 cups of bajra flour and 0.5 tsp of salt. Mix well.
Gradually add warm water, a little at a time, and start gathering the flour to form a shaggy dough.
Once the flour comes together, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes. This process is crucial for a smooth, crack-free roti.
The final dough should be soft, smooth, and pliable, similar to the consistency of chapati dough. It should not be sticky or too stiff.
Cover the dough with a damp cloth and let it rest for 15 minutes. Do not rest it for too long as it can become dry.
2
Shape the Rotis
After resting, knead the dough again for one minute.
Divide the dough into 8 equal portions and roll them into smooth, crack-free balls.
Take one ball of dough. Dust your palms with a little dry bajra flour.
Gently flatten the ball and start patting it between your palms, rotating it as you go, to form a thin disc of about 4-5 inches in diameter. This is the traditional method.
For an easier method, place a dough ball on a piece of parchment paper or a plastic sheet. Flatten it slightly, cover with another sheet, and use a rolling pin to gently roll it into a 4-5 inch circle of about 1/4 inch thickness.
3
Cook the Rotis
Heat a cast-iron or earthen tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully lift the rolled roti and place it on the hot tawa.
Cook for about 45-60 seconds on the first side, or until you see small bubbles and the color changes slightly.
Flip the roti using tongs and cook the other side for about a minute until light brown spots appear.
For a soft, puffed roti, you can now place it directly on a low open flame using tongs. It will puff up in seconds. Flip to cook both sides evenly. Alternatively, press the roti gently on the tawa with a folded kitchen towel to help it puff up.
Repeat the process for all the remaining dough balls.
4
Serve
Once cooked, remove the roti from the heat and immediately brush it generously with ghee.
Serve the hot Bajra Roti with Rajasthani curries like Gatte ki Sabzi, dal, or simply with a dollop of white butter (makhan) and a piece of jaggery (gur).
