Fried Masala Egg, Dal Fry and Roti

Ingredients

• 1 cup Toor Dal (also known as split pigeon peas)
• 3 cup Water (for pressure cooking)
• 2 tbsp Ghee (divided)
• 1 tsp Cumin Seeds
• 1 medium Onion (finely chopped)
• 1 tbsp Ginger-Garlic Paste
• 2 pcs Green Chili (slit lengthwise)
• 2 medium Tomato (finely chopped)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (adjust to taste)
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 1 tsp Salt (adjust to taste)
• 2 pcs Dried Red Chili (for tempering)
• 0.25 tsp Asafoetida (also known as Hing)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)
• 1 tbsp Lemon Juice (optional, for garnish)

Instructions

1. 1

   Prepare the Dal

   • Rinse the toor dal under cool running water until the water runs clear.
   • Soak the rinsed dal in 2 cups of water for at least 30 minutes. This step is crucial for even cooking and a creamy texture.
   • After soaking, drain the water completely.
2. 2

   Pressure Cook the Dal

   • Transfer the drained dal to a pressure cooker. Add 3 cups of fresh water, turmeric powder, and salt.
   • Secure the lid and cook on medium-high heat for 3-4 whistles (approximately 15 minutes).
   • Turn off the heat and allow the pressure to release naturally. Do not force open the lid.
   • Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture.
3. 3

   Prepare the Masala Base

   • In a separate pan (kadai), heat 1 tbsp of ghee over medium heat.
   • Add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.

Ingredients

• 2 cup atta (Use a fine-milled whole wheat flour for best results.)
• 1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
• 1 tsp ghee (For the dough, plus extra for brushing (optional).)

Instructions

1. 1

   Prepare the dough

   • In a large mixing bowl, combine the atta and 1 tsp of ghee.
   • Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
   • Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2. 2

   Divide and roll the rotis

   • After resting, knead the dough for another minute.
   • Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
   • Take one dough ball, flatten it, and dip it in dry atta for dusting.
   • On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3. 3

   Cook the roti

   • Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
   • Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
   • Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4. 4

   Puff the roti

   • Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
   • Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
   • Once puffed, immediately remove the roti from the heat.
5. 5

   Finish and serve

   • Brush one side with ghee, if desired, for extra flavor and softness.
   • Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
   • Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.