Egg Bhurji, Phulka and Sindhi Dal

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. 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. 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. 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. 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. 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. 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.

Ingredients

• 1 cup Chana Dal (rinsed and soaked for at least 1 hour)
• 2 tbsp Ghee (divided)
• 1 tsp Cumin Seeds (divided)
• 1 medium Onion (finely chopped)
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 2 pcs Green Chili (slit lengthwise)
• 2 medium Tomato (pureed)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 1.5 tsp Salt (or to taste)
• 4 cup Water
• 1 tbsp Tamarind Paste
• 1 tsp Jaggery (grated)
• 0.25 tsp Hing
• 2 pcs Dried Red Chili (broken)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Dal: Rinse the chana dal under cold water until the water runs clear. Soak it in 3-4 cups of water for at least 1 hour, or up to 4 hours. Drain the water completely before cooking.

2. 2

   Sauté Aromatics: Heat 1.5 tbsp of ghee in a pressure cooker over medium heat. Add 1/2 tsp of cumin seeds and let them sizzle for about 30 seconds. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent. Add the ginger paste, garlic paste, and slit green chilies, and cook for another minute until the raw smell disappears.

3. 3

   Cook the Masala: Stir in the tomato puree and cook for 4-5 minutes, until the mixture thickens and you see oil separating from the sides. Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for 30 seconds.

4. 4

   Pressure Cook the Dal: Add the drained chana dal to the cooker along with 4 cups of water and salt. Stir everything together. Secure the lid of the pressure cooker. Cook on high heat for 1 whistle, then reduce the heat to medium-low and cook for another 15 minutes (or 4-5 whistles). Turn off the heat and allow the pressure to release naturally.

5. 5

   Finish the Dal: Once the pressure has released, carefully open the cooker. Use a whisk or a potato masher to gently mash the dal to achieve a creamy, cohesive consistency. You can leave some lentils whole for texture. Place the cooker back on low heat. Stir in the tamarind paste and grated jaggery. Let it simmer for 5-7 minutes for the flavors to meld together. Adjust consistency with hot water if it's too thick.

6. 6