Name: Roti
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
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).)

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Rajasthani Moong Dal with Egg Tadka - North Indian Dinner | CraftMyMeals

Instructions

1
Prepare the Dal: Rinse the whole green moong dal under running water until the water runs clear. Soak it in ample water for at least 4 hours, or preferably overnight. Drain the soaking water before cooking.
2
Pressure Cook the Dal: In a pressure cooker, combine the drained dal, 3 cups of fresh water, turmeric powder, and 1 teaspoon of salt. Secure the lid and pressure cook on medium heat for 4-5 whistles. Turn off the heat and allow the pressure to release naturally. This should take about 15-20 minutes.
3
Prepare the Tadka Base: While the dal cooks, heat ghee in a separate pan or kadai over medium heat. Once hot, add the cumin seeds. When they begin to splutter, add the asafoetida.
4
Sauté the Aromatics: Add the finely chopped onions to the pan and sauté for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
5
Cook the Masala: Add the chopped tomatoes and the remaining 0.5 teaspoon of salt. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and become mushy. Now, add the red chili powder and coriander powder. Stir well and cook the masala for 2-3 minutes until you see the ghee separating at the edges.
6
Scramble the Eggs: In a small bowl, whisk the 3 eggs. Reduce the pan's heat to low. Push the onion-tomato masala to one side of the pan. Pour the whisked eggs into the empty space. Let them set for 30-40 seconds, then gently scramble. When the eggs are about 80% cooked, mix them thoroughly with the masala.
7
Finish the Tadka: Sprinkle the garam masala and crushed kasuri methi over the egg masala mixture. Mix well and cook for one final minute. Your egg tadka is now ready.
8
Combine and Serve: Open the pressure cooker. The dal should be soft but still hold its shape. Gently mash a few dal lentils with the back of a spoon for a thicker consistency. Pour the hot egg tadka into the cooked dal and stir gently to combine. Garnish with fresh coriander leaves and serve hot with roti, paratha, or steamed rice.

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
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
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
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
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
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.

Green Moong Dal with Egg Tadka with Roti

Nutrition per Serving

Recipes in this Meal

1. Green Moong Dal with Egg Tadka

Ingredients

2. Roti

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About Green Moong Dal with Egg Tadka with Roti

Instructions

Ingredients

Instructions