Karela Sabzi, Phulka and Panchmel 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

• 0.25 cup Toor Dal (also known as arhar dal)
• 0.25 cup Chana Dal (split bengal gram)
• 0.25 cup Moong Dal (split and skinned yellow lentils)
• 2 tbsp Urad Dal (split and skinned black gram)
• 2 tbsp Masoor Dal (red lentils)
• 4 cup Water (for pressure cooking)
• 2 medium Tomato (finely chopped)
• 1 inch Ginger (finely grated)
• 2 pcs Green Chili (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1.25 tsp Salt (or to taste)
• 2 tbsp Ghee (for tempering)
• 1 tsp Cumin Seeds
• 0.5 tsp Mustard Seeds
• 0.25 tsp Hing (asafoetida)
• 2 pcs Dried Red Chilies (broken in half)
• 1 medium Onion (finely chopped)
• 4 pcs Garlic Cloves (finely minced)
• 0.75 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)
• 1 tbsp Lemon Juice (freshly squeezed)

Instructions

1. 1

   Prepare the Dals: Combine all five dals in a large bowl. Rinse them under cold running water 3-4 times until the water runs clear. Soak the dals in ample water for at least 30-60 minutes. Soaking is crucial for the chana dal to cook evenly.

2. 2

   Pressure Cook the Dals: Drain the soaked dals and transfer them to a 3-liter or larger pressure cooker. Add the chopped tomatoes, grated ginger, slit green chilies, turmeric powder, salt, and 4 cups of water. Stir everything together.

3. 3

   Cook until Soft: Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles, which should take about 15 minutes. After the last whistle, reduce the heat to low and let it simmer for another 5 minutes. Turn off the heat and allow the pressure to release naturally.

4. 4

   Check and Whisk: Once the pressure has fully released, open the cooker. Check if the dals are cooked through; they should be soft and easily mashable. Using a wire whisk or the back of a ladle, gently whisk the dal to create a cohesive, slightly coarse texture. If the dal seems too thick, add 1/2 to 1 cup of hot water to reach your desired consistency and simmer for 2-3 minutes.

5. 5

   Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and cumin seeds. Allow them to splutter for about 30 seconds.

   • Add the hing and broken dried red chilies. Sauté for 10-15 seconds.
   • Add the finely chopped onion and minced garlic. Sauté for 4-5 minutes until the onions are soft and light golden brown.