A comforting and protein-rich North Indian lentil curry made from split chickpeas. This flavorful dal is perfectly spiced and finished with a fragrant tempering of ghee and spices, making it a perfect side for roti or rice.
Prep15 min
Cook35 min
Soak120 min
Servings4
Serving size: 1 cup
338cal
12gprotein
41gcarbs
Ingredients
1 cup Chana Dal (Split chickpeas, soaked for at least 2 hours)
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.
A simple yet flavorful North Indian stir-fry made with cluster beans (gawar) and aromatic spices. This wholesome and quick dry curry pairs perfectly with roti or dal rice for a comforting everyday meal.
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Optional, for garnish)
Instructions
1
Cook the Chana Dal
Rinse 1 cup of chana dal under running water until the water runs clear. Soak it in ample water for at least 2 hours, or up to 4 hours for faster cooking.
Drain the soaking water. Transfer the dal to a pressure cooker. Add 3 cups of fresh water, 0.5 tsp turmeric powder, and 0.75 tsp of salt.
Secure the lid and pressure cook on medium heat for 4-5 whistles, which takes about 15-20 minutes. The dal should be soft and cooked through but still hold its shape.
Allow the pressure to release naturally. Open the cooker and gently mash about a quarter of the dal against the side with a spoon to create a thicker, creamier consistency.
2
Prepare the Masala Base
While the dal cooks, heat 2 tbsp of oil in a kadai or heavy-bottomed pan over medium heat.
Add 1 tsp of cumin seeds and let them sizzle and become fragrant. Add 0.25 tsp of hing and sauté for 10 seconds.
Add 1 finely chopped onion and cook for 4-5 minutes until it becomes soft and translucent.
Add 1 tbsp grated ginger, 5 minced garlic cloves, and 2 slit green chilies. Sauté for about 1 minute until the raw aroma disappears.
Add 2 finely chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft, mushy, and start to release oil.
Reduce the heat and add the spice powders: 0.75 tsp Kashmiri red chili powder and 1.5 tsp coriander powder. Stir well and cook for another minute until the masala is fragrant and oil separates from the sides.
3
Combine and Simmer
Carefully pour the cooked chana dal into the pan with the prepared masala.
Add the remaining 0.5 tsp of salt (or to taste) and 0.5 tsp of garam masala. Stir everything together gently.
Bring the dal to a gentle simmer. Let it cook, uncovered, for 5-7 minutes, allowing the dal to absorb the flavors of the masala. If the dal seems too thick, add a splash of hot water to reach your desired consistency.
4
Prepare the Final Tempering (Tadka)
In a small tadka pan or skillet, heat 1.5 tbsp of ghee over low-medium heat until it melts.
Add 2 whole dried red chilies and sauté for about 30 seconds until they puff up slightly and darken in color.
Turn off the heat to prevent the spices from burning. Immediately add 1 tsp of crushed kasuri methi and give it a quick stir in the hot ghee.
5
Garnish and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle.
Garnish with 2 tbsp of fresh chopped coriander leaves and a squeeze of 1 tbsp lemon juice (if using).
Gently mix the tempering into the dal. Let it rest for 5 minutes for the flavors to meld beautifully. Serve hot with steamed rice, jeera rice, or fresh rotis.
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).
500 g Cluster Beans (trimmed and chopped into 1-inch pieces)
2 tbsp Vegetable Oil
1 tsp Cumin Seeds
0.5 tsp Carom Seeds (also known as ajwain)
0.25 tsp Asafoetida (also known as hing)
1 medium Onion (finely chopped)
1 tsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (adjust to your spice preference)
1.5 tsp Coriander Powder
1 tsp Salt (or to taste)
0.25 cup Water (for steaming)
0.5 tsp Dry Mango Powder (also known as amchur)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prep the Beans: Wash the cluster beans thoroughly. Snap off the top and tail of each bean and pull away any tough strings along the sides. Chop them into 1-inch pieces. Finely chop the onion and set aside.
2
Temper the Spices: Heat oil in a kadai or a heavy-bottomed pan over medium heat. Once hot, add the cumin seeds and carom seeds. Allow them to crackle for about 30 seconds. Add the asafoetida and stir for a few seconds.
3
Sauté Aromatics: Add the finely chopped onion to the pan and sauté for 4-5 minutes until it turns soft and light golden brown. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
4
Add Spice Powders: Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir continuously for about 30 seconds to cook the spices without burning them.
5
Cook the Cluster Beans: Immediately add the chopped cluster beans and salt. Mix well to ensure the beans are evenly coated with the spice mixture. Sauté for 2 minutes.
6
Steam the Sabzi: Pour in 1/4 cup of water, stir, and bring to a gentle simmer. Cover the pan with a lid, reduce the heat to low, and let it cook for 12-15 minutes. Stir occasionally to prevent sticking. The beans should be tender but still have a slight bite. If they seem dry, you can add another splash of water.
Finish and Garnish: Once the beans are cooked, remove the lid. Add the dry mango powder and garam masala. Mix gently and cook for another 1-2 minutes on low heat. Turn off the flame, garnish with fresh coriander leaves, and serve hot.
