Dal Makhani, Tandoori Roti and Green Salad

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 1 tsp Active Dry Yeast
• 1 tsp Sugar (To activate the yeast)
• 0.75 cup Warm Water (Around 105-115°F (40-46°C))
• 0.25 cup Plain Yogurt (At room temperature)
• 1 tsp Salt
• 2 tbsp Vegetable Oil (For the dough)
• 2 tbsp Ghee (Melted, for brushing)

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently and set aside for 5-10 minutes. The mixture should become frothy, which indicates the yeast is active and ready.
2. 2

   Prepare the Dough

   • In a large mixing bowl, whisk together the atta and salt.
   • Make a well in the center and pour in the plain yogurt, vegetable oil, and the activated yeast mixture.
   • Using your fingers, gradually mix the wet ingredients into the flour until a shaggy dough forms.
   • Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when gently poked.
3. 3

   Proof the Dough

   • Lightly grease a clean bowl with a few drops of oil. Place the kneaded dough in the bowl, turning it once to coat.
   • Cover the bowl with a damp kitchen towel or plastic wrap.
   • Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4. 4

   Shape the Rotis

   • After proofing, gently punch down the dough to release the air. Knead it lightly for another minute.
   • Divide the dough into 8 equal portions and roll each into a smooth ball.
   • Working with one ball at a time, dust it lightly with atta and roll it into a 5-6 inch circle or oval, about 1/4 inch thick. Don't roll it too thin.
5. 5

   Cook the Roti on the Tawa

   • Heat a cast-iron tawa (skillet) on high heat for 4-5 minutes until it is smoking hot. A non-stick tawa will not work.
   • Take one rolled roti and apply a thin, even layer of water to one side using your fingers or a pastry brush.
   • Carefully place the roti, water-side down, onto the hot tawa. The water will make it stick to the surface. Press down gently for a second.
   • Cook for 1-2 minutes, until you see bubbles forming on the top surface.
   • Using tongs, securely grip the tawa handle and flip the entire tawa upside down over the direct gas flame, holding it 3-4 inches above the burner.
   • Cook the top side for 30-60 seconds, moving the tawa in a circular motion to ensure even cooking and charring until classic brown spots appear.
   • Flip the tawa back to its upright position. Use tongs to carefully peel the cooked roti off the tawa.
6. 6

   Finish and Serve

   • Immediately brush the hot roti with melted ghee.
   • Repeat the cooking process for the remaining dough balls.
   • Stack the cooked rotis in a cloth-lined container or casserole dish to keep them warm and soft.
   • Serve immediately with your favorite dal, curry, or sabzi.

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.