Kela nu Shaak, Rotli and Mag ni Dal

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 1 cup Lukewarm Water (Adjust as needed)
• 0.5 tsp Salt
• 1 tbsp Oil (Any neutral vegetable oil)
• 2 tbsp Ghee (Melted, for brushing)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
   • Add 1 tbsp of oil and mix it into the flour with your fingertips.
   • Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
   • Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2. 2

   Rest the Dough

   • Cover the dough with a damp kitchen towel or a lid.
   • Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3. 3

   Divide and Roll

   • After resting, knead the dough again for one minute to make it smooth.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
   • On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4. 4

   Cook the Rotli on the Tawa

   • Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
   • Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
   • Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5. 5

   Puff the Rotli on Direct Flame

   • Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
   • The rotli will puff up like a balloon within seconds.
   • Immediately flip it to cook the other side on the flame for just 2-3 seconds.
   • Remove from the flame.
6. 6

   Finish and Serve

   • Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
   • Repeat the rolling and cooking process for the remaining dough balls.
   • Serve hot with your favorite dal, sabzi, or curry.

Ingredients

• 1 cup Yellow Moong Dal (Split and skinned yellow lentils)
• 3.5 cup Water (For pressure cooking, plus more to adjust consistency)
• 2 tbsp Ghee (Can be substituted with oil for a vegan version)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 10 leaves Curry Leaves
• 1 medium Tomato (Finely chopped)
• 1 inch Ginger (Peeled and grated)
• 2 pcs Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Optional, for color and mild heat)
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Rinse the yellow moong dal under running water until the water runs clear. Soaking for 30 minutes is recommended to reduce cooking time, but not essential for this type of dal.

2. 2

   Drain the dal and transfer it to a 3-liter pressure cooker. Add 3.5 cups of fresh water, the chopped tomato, grated ginger, slit green chilies, turmeric powder, and salt.

3. 3

   Secure the lid and pressure cook on medium heat for 3-4 whistles, which takes about 10-12 minutes. Allow the pressure to release naturally. For an Instant Pot, cook on high pressure for 6 minutes, followed by a natural pressure release.

4. 4

   Once the pressure has fully released, open the cooker. Use a wire whisk to gently blend the dal until it is creamy but still retains some texture. If the dal seems too thick, add 1/2 to 1 cup of hot water to achieve a soupy consistency.

5. 5

   Prepare the tempering (vaghar). Heat ghee in a small pan over medium heat. Once hot, add the mustard seeds and let them splutter completely (about 30 seconds).

6. 6

   Add the cumin seeds and let them sizzle for 20 seconds. Then, add the hing and curry leaves, and sauté for another 10-15 seconds until the leaves are crisp and fragrant. If using, add the optional red chili powder at the very end and immediately turn off the heat.

7. 7