Mogar Dal, Missi Roti and Gawar Phali ki Sabzi

Ingredients

• 1 cup Besan
• 1 cup Atta (plus more for dusting)
• 1 medium Onion (finely chopped)
• 2 pcs Green Chili (finely chopped)
• 1 inch Ginger (finely grated)
• 3 tbsp Coriander Leaves (chopped)
• 1 tsp Ajwain (carom seeds)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (adjust to taste)
• 1 tbsp Kasuri Methi (crushed between palms)
• 1 tsp Salt (or to taste)
• 1 tbsp Ghee (for the dough)
• 0.75 cup Water (warm, for kneading)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the besan, atta, salt, turmeric powder, red chili powder, ajwain, and crushed kasuri methi. Whisk to combine the dry ingredients.
   • Add the finely chopped onion, green chilies, grated ginger, and coriander leaves. Mix well to distribute them evenly throughout the flour.
   • Add 1 tbsp of ghee. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse breadcrumbs. This step, known as 'moyan', helps make the rotis crisp.
   • Gradually add warm water, a little at a time, and knead to form a firm and smooth dough. The dough should be stiffer than chapati dough, as the onions will release moisture upon resting.
   • Cover the dough with a damp cloth and let it rest for at least 20 minutes. This allows the flours to hydrate and the flavors to meld.
2. 2

   Shape the Rotis

   • After resting, knead the dough for another minute until smooth.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball, flatten it between your palms, and dredge it in dry atta (whole wheat flour).
   • Place it on a rolling board and roll it out into a circle of about 5-6 inches in diameter. It should be slightly thicker than a regular chapati.

Ingredients

• 500 g Cluster Beans (trimmed and chopped into 1-inch pieces)
• 2 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 0.5 tsp Carom Seeds (also known as ajwain)
• 0.25 tsp Asafoetida (also known as hing)
• 1 medium Onion (finely chopped)
• 1 tsp Ginger-Garlic Paste
• 0.5 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (adjust to your spice preference)
• 1.5 tsp Coriander Powder
• 1 tsp Salt (or to taste)
• 0.25 cup Water (for steaming)
• 0.5 tsp Dry Mango Powder (also known as amchur)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prep the Beans: Wash the cluster beans thoroughly. Snap off the top and tail of each bean and pull away any tough strings along the sides. Chop them into 1-inch pieces. Finely chop the onion and set aside.

2. 2

   Temper the Spices: Heat oil in a kadai or a heavy-bottomed pan over medium heat. Once hot, add the cumin seeds and carom seeds. Allow them to crackle for about 30 seconds. Add the asafoetida and stir for a few seconds.

3. 3

   Sauté Aromatics: Add the finely chopped onion to the pan and sauté for 4-5 minutes until it turns soft and light golden brown. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.

4. 4

   Add Spice Powders: Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir continuously for about 30 seconds to cook the spices without burning them.

5. 5

   Cook the Cluster Beans: Immediately add the chopped cluster beans and salt. Mix well to ensure the beans are evenly coated with the spice mixture. Sauté for 2 minutes.

6. 6

   Steam the Sabzi: Pour in 1/4 cup of water, stir, and bring to a gentle simmer. Cover the pan with a lid, reduce the heat to low, and let it cook for 12-15 minutes. Stir occasionally to prevent sticking. The beans should be tender but still have a slight bite. If they seem dry, you can add another splash of water.

7. 7