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)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A fiery and tangy Rajasthani green chili stir-fry that comes together in minutes. This instant pickle, known as Tapore, is the perfect spicy side dish to liven up any meal, especially with dal and roti.
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.
262cal
8gprotein
44gcarbs
8gfat
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
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
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
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
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
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
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.
200 g Green Chilies (Use a less spicy variety like Bhavnagri)
2 tbsp Mustard Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1.5 tsp Fennel Seeds (Coarsely crushed)
0.25 tsp Asafoetida
0.5 tsp Turmeric Powder
2 tsp Coriander Powder
1 tsp Amchur Powder
0.75 tsp Salt (Adjust to taste)
2 tbsp Water
Instructions
1
Wash the green chilies thoroughly and pat them completely dry with a kitchen towel. Remove the stems and chop the chilies into ½-inch thick rounds. Set aside.
2
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke. This step is crucial for removing the raw pungency of the oil.
3
Reduce the heat to low. Add the mustard seeds, cumin seeds, and coarsely crushed fennel seeds. Allow them to crackle and splutter for about 30-40 seconds. Then, add the asafoetida and stir for a few seconds.
4
Immediately add the chopped green chilies to the pan. Increase the heat to medium and sauté for 2-3 minutes, stirring frequently, until the chilies develop light brown blisters on their skin.
5
Lower the heat again and add the turmeric powder, coriander powder, and salt. Mix everything well to ensure the chilies are evenly coated with the spices. Cook for another minute.
6
Sprinkle 2 tablespoons of water over the chilies. Cover the pan with a lid and let them cook for 2-3 minutes, or until they are tender but still retain a slight crunch.
7
Turn off the heat. Add the amchur powder and give it a final mix. Let the Mirchi ke Tapore rest in the pan for 5 minutes to allow the flavors to meld together before serving.
