A tangy and flavorful lentil curry from Hyderabad, made with toor dal and tamarind. This classic comfort food has a beautifully soupy consistency and is perfect served with hot steamed rice.
Prep10 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 cup
249cal
11gprotein
36gcarbs
Ingredients
1 cup Toor Dal (Rinsed and soaked for 30 minutes)
4.5 cup Water (Divided for cooking and adjusting consistency)
0.5 tsp Turmeric Powder
1 medium Tomato (Finely chopped)
3 pcs Green Chilli (Slit lengthwise)
1.5 tbsp Tamarind Paste (Adjust to taste)
1 tsp Red Chilli Powder (Adjust to your spice preference)
A rustic, gluten-free Indian flatbread made from sorghum flour. These soft, earthy rotis are a healthy alternative to wheat chapatis and pair wonderfully with spicy curries and dals.
A quick, crunchy, and lightly spiced cabbage stir-fry, perfect as an everyday Indian side dish. This simple and healthy sabzi, also known as Cabbage Poriyal, comes together in under 20 minutes and pairs beautifully with dal and roti.
Tangy, protein-packed khatti dal with fiber-rich jowar roti and homestyle cabbage fry. Yum!
This hyderabadi dish is perfect for lunch. With 631.67 calories and 21.45g of protein per serving, it's a high-fiber option for your meal plan.
8gfat
1 tsp Mustard Seeds
1 tsp Cumin Seeds
4 cloves Garlic (Thinly sliced)
2 pcs Dried Red Chilli (Broken in half)
0.25 tsp Asafoetida (Also known as Hing)
10 pcs Curry Leaves
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
In a pressure cooker, combine the soaked and drained toor dal, 2.5 cups of water, and turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally before opening the cooker.
2
Prepare the Dal Base
Once the pressure has released, open the cooker and use a whisk or an immersion blender to mash the dal until it is smooth and creamy.
Stir in the tamarind paste, chopped tomato, slit green chillies, red chilli powder, and salt.
Pour in the remaining 2 cups of water and mix everything well to combine.
3
Simmer the Dal
Place the dal back on the stove over medium heat and bring it to a gentle boil.
Reduce the heat to low and let it simmer for 10-12 minutes, stirring occasionally. This allows the raw taste of the tamarind and tomatoes to cook off and the flavors to meld.
The dal should have a thin, soupy consistency. Adjust with a little hot water if it becomes too thick.
4
Prepare the Tempering (Tadka)
While the dal is simmering, heat the ghee in a small pan (tadka pan) over medium heat.
Add the mustard seeds and wait for them to splutter.
Add the cumin seeds, broken dried red chillies, sliced garlic, and asafoetida. Sauté for 30-40 seconds until the garlic turns light golden brown. Be careful not to burn it.
Finally, add the curry leaves and let them sizzle and turn crisp, which takes about 10 seconds.
5
Combine and Serve
Carefully pour the hot, sizzling tempering over the simmering dal. It will splutter.
Immediately cover the pot with a lid for 1-2 minutes to trap the aroma of the tempering.
Uncover, stir gently, and garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, jeera rice, or roti.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup jowar atta
1.5 cup hot water (for kneading, adjust as needed)
0.5 tsp salt
2 tbsp ghee (for brushing, optional)
Instructions
1
In a large bowl, mix the jowar atta and salt. Boil the water and gradually add it to the flour, mixing with a spoon until a shaggy dough forms. Once it's cool enough to handle, knead for 5-7 minutes into a smooth, soft, and pliable dough. Cover with a damp cloth and let it rest for 10 minutes.
2
After resting, knead the dough again for a minute. Divide the dough into 8 equal-sized balls. Take one ball, flatten it slightly, and dust it generously with dry jowar atta.
3
Place the dusted ball on a clean, flat surface. Using your palm and fingers, gently pat and press the dough, rotating it simultaneously to form a thin, round roti about 5-6 inches in diameter. You can also use a rolling pin very gently, but traditional bhakri is hand-patted for better texture.
4
Heat a cast-iron tawa or flat pan over medium-high heat. Once hot, carefully lift the roti and place it on the tawa. Cook for about 45-60 seconds until you see small bubbles. Flip the roti and apply a thin layer of water on this top surface. Allow the second side to cook for 1-2 minutes until light brown spots appear.
5
Flip the roti one last time and press gently with a folded kitchen towel or a flat spatula to encourage it to puff up. For a fully puffed roti, you can carefully place it directly on a gas flame for a few seconds using tongs until it balloons. Remove from heat, brush with ghee if desired, and serve immediately. Repeat for the remaining dough balls.
500 g Cabbage (About 1 medium head, finely shredded)
2 tbsp Sunflower Oil (Or any neutral vegetable oil)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
1 tsp Chana Dal (Split Bengal gram lentils)
2 pcs Dry Red Chillies (Broken in half)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
2 pcs Green Chillies (Slit lengthwise)
0.5 tsp Turmeric Powder
0.75 tsp Salt (Or to taste)
3 tbsp Grated Coconut (Fresh or frozen, optional)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Cabbage
Rinse the head of cabbage thoroughly under cold running water.
Remove the tough outer leaves and the core. Finely shred the cabbage using a sharp knife or a food processor. Set aside.
2
Prepare the Tempering (Tadka)
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. To check if the oil is hot enough, drop in one mustard seed; it should sizzle immediately.
Add the mustard seeds and allow them to splutter completely, which should take about 30-40 seconds.
Reduce the heat to low, then add the urad dal and chana dal. Sauté for about 1 minute, stirring continuously, until they turn a light golden brown. Be careful not to burn them.
Add the broken dry red chillies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic.
3
Cook the Cabbage
Add the slit green chillies and the shredded cabbage to the pan.
Sprinkle the turmeric powder and salt over the cabbage.
