A fragrant and creamy lentil curry from the royal kitchens of Lucknow. This Awadhi-style chana dal is slow-cooked with aromatic spices and yogurt, creating a rich, melt-in-your-mouth texture that pairs perfectly with naan or rice.
Prep20 min
Cook40 min
Soak120 min
Servings4
Serving size: 1 cup
335cal
13gprotein
42gcarbs
Ingredients
1 cup Chana Dal (rinsed and soaked for at least 2 hours)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
Aromatic, protein-packed Awadhi Chana Dal with soft Roomali Roti - pure soul-satisfying homestyle goodness!
This awadhi dish is perfect for lunch. With 664.19 calories and 20.88g of protein per serving, it's a high-fiber option for your meal plan.
15gfat
1 pcs Onion (large, finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chili (slit lengthwise)
2 pcs Tomatoes (medium, pureed)
1.5 tsp Coriander Powder
0.75 tsp Red Chili Powder (adjust to taste)
0.5 cup Curd (plain, full-fat, whisked well)
0.75 tsp Garam Masala
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Cook the Dal
Wash the chana dal thoroughly under running water. Soak it in ample water for at least 2-4 hours.
Drain the soaked dal. In a pressure cooker, combine the dal, 3 cups of fresh 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 minutes, until the dal is soft but still holds its shape. Do not overcook.
Let the pressure release naturally before opening the cooker.
2
Prepare the Masala Base
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Add the cumin seeds, bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
Add the finely chopped onion and cook for 7-8 minutes, stirring occasionally, until it turns soft and golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
3
Cook Tomatoes and Spices
Add the tomato puree to the pan. Cook for 5-7 minutes, stirring, until the mixture thickens and you see ghee separating from the sides.
Add the red chili powder and coriander powder. Sauté for one more minute until the spices are well-cooked and aromatic.
4
Incorporate the Yogurt
Reduce the heat to the absolute lowest setting. Add the well-whisked yogurt to the pan.
Stir continuously and vigorously for 2-3 minutes to prevent it from curdling. Continue to cook until the ghee begins to surface again.
5
Combine and Simmer the Dal
Pour the cooked chana dal along with its water into the prepared masala. Add the remaining 0.75 tsp of salt and mix everything well.
Using the back of your spoon, gently mash some of the lentils against the side of the pan. This will help thicken the gravy naturally.
Bring the dal to a gentle boil, then reduce the heat, cover the pan, and let it simmer for 8-10 minutes. This allows the flavors to meld together beautifully.
If the dal becomes too thick, add a splash of hot water to reach your desired consistency.
6
Finish and Serve
Turn off the heat. Stir in the garam masala and fresh lemon juice.
Garnish with freshly chopped coriander leaves.
Let the dal rest for 5 minutes before serving. Serve hot with sheermal, naan, roti, or jeera rice.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
