Dal Makhani, Butter Kulcha and Green Salad

Ingredients

• 2 cup Maida (approx 250g)
• 0.5 cup Curd (at room temperature, slightly sour is better)
• 1 tsp Sugar
• 1 tsp Baking Powder
• 0.5 tsp Baking Soda
• 1 tsp Salt
• 2 tbsp Oil (plus more for greasing)
• 0.5 cup Warm Water (or as needed)
• 1 tsp Kalonji (for sprinkling)
• 2 tbsp Coriander Leaves (finely chopped, for sprinkling)
• 4 tbsp Butter (melted, for brushing)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, sift together the maida, sugar, baking powder, baking soda, and salt. Mix well.
   • Create a well in the center of the dry ingredients. Pour in the room temperature curd and 2 tbsp of oil.
   • Using your fingertips, mix the wet ingredients into the flour until the mixture resembles coarse crumbs.
   • Gradually add warm water, a little at a time, and begin to knead. Continue adding water until you form a soft, pliable, and slightly sticky dough.
   • Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
   • Grease the dough with a little oil, place it back in the bowl, cover with a damp cloth or plastic wrap, and let it rest in a warm place for at least 2 hours, or until it has risen slightly.
2. 2

   Shape the Kulchas

   • After the resting period, gently punch down the dough to release the air and knead it for another minute.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one dough ball and dust it lightly with dry flour. Roll it into an oval or round shape, about 5-6 inches in diameter and approximately 1/4 inch thick.

Ingredients

• 2 pcs cucumber (medium, peeled and diced into 1/4-inch pieces)
• 3 pcs tomato (medium, deseeded and diced into 1/4-inch pieces)
• 1 pcs red onion (medium, finely diced)
• 0.25 cup parsley (fresh, finely chopped)
• 3 tbsp olive oil (extra virgin)
• 2 tbsp lemon juice (freshly squeezed)
• 0.5 tsp sugar (optional, to balance acidity)
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the vegetables

   • Wash the cucumber, tomatoes, and red onion thoroughly.
   • Peel the cucumbers and dice them into small, uniform 1/4-inch pieces.
   • Cut the tomatoes in half, remove the seeds, and dice them to a similar size as the cucumber.
   • Finely dice the red onion. For a milder flavor, you can soak the diced onion in cold water for 10 minutes, then drain well.
   • Place all the chopped vegetables in a large mixing bowl and add the fresh parsley.
2. 2

   Make the vinaigrette

   • In a small bowl or jar, combine the olive oil, fresh lemon juice, optional sugar, salt, and freshly ground black pepper.
   • Whisk vigorously or shake the jar until the dressing is well combined and slightly emulsified.
3. 3

   Combine and serve

   • Just before serving, pour the prepared vinaigrette over the chopped vegetables.
   • Gently toss everything together until the vegetables are evenly coated.