A light and comforting Gujarati dal made from split yellow moong lentils. It's soupy, mildly spiced, and finished with a zesty squeeze of lemon, making it a perfect everyday meal with rice or rotli.
Prep10 min
Cook20 min
Soak30 min
Servings4
Serving size: 1 serving
253cal
13gprotein
35gcarbs
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)
A classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
A classic Gujarati stir-fry where bitter gourd's sharp taste is beautifully balanced with the sweetness of jaggery and tang of tamarind. A unique and healthy dish that pairs perfectly with rotis and dal.
A refreshing and savory yogurt-based drink, spiced with roasted cumin, fresh herbs, and a hint of ginger. This traditional Indian buttermilk is the perfect cooling beverage to aid digestion and beat the summer heat.
About Mag ni Dal, Rotli, Karela nu Shaak and Masala Chaas
Protein-packed Mag ni Dal with soft rotli and gut-friendly chaas – a truly homestyle, energy-giving meal.
This gujarati dish is perfect for dinner. With 762.15 calories and 26.36g of protein per serving, it's a nutritious choice for your meal plan.
8gfat
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
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
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
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
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
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
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
Carefully pour the hot tempering over the cooked dal. It will sizzle. Stir well to combine.
8
Bring the dal to a gentle simmer and cook for 2-3 minutes to allow the flavors to meld together. Turn off the heat, stir in the fresh lemon juice, and garnish with chopped coriander leaves. Serve hot with steamed rice or rotli.
292cal
8gprotein
44gcarbs
11gfat
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
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
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
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
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
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
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.
2 tbsp Coriander Leaves (freshly chopped, for garnish)
2 tbsp Grated Coconut (fresh or desiccated, for garnish)
Instructions
1
Prepare the Bitter Gourd (10 mins prep + 30 mins rest)
Wash the karela thoroughly. Lightly scrape the outer ridged skin with a peeler or knife; do not peel it completely.
Cut off the ends, slit the karela lengthwise, and use a spoon to scoop out and discard the seeds and white pith.
Chop the karela into thin 1/4-inch half-moon slices.
Place the slices in a bowl, add 2 tsp of salt, and toss well to coat. Let it rest for 30 minutes. This process, called maceration, helps draw out the bitter juices.
2
Squeeze out Bitter Juices (5 mins)
After 30 minutes, you will see a significant amount of liquid in the bowl.
Take small handfuls of the salted karela and squeeze firmly between your palms to remove as much water as possible.
Discard the bitter liquid. This step is crucial for a palatable dish. Set the squeezed karela aside.
3
Sauté Aromatics (5 mins)
Heat oil in a heavy-bottomed pan or kadai over medium heat.
0.25 tsp Hing (Asafoetida, for optional tempering)
5 pc Curry Leaves (For optional tempering)
Instructions
1
Blend the Chaas Base
In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
Add the roasted cumin powder, kala namak, chaat masala, and salt.
Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2
Prepare the Tempering (Tadka - Optional)
Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3
Combine and Chill
Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.
