A light, comforting, and protein-packed lentil dish made with yellow moong dal. Tempered with aromatic spices in ghee, this dal is a staple in Indian homes and comes together in under 30 minutes. Perfect with rice or roti.
Prep10 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 serving
270cal
14gprotein
39gcarbs
Ingredients
1 cup Yellow Moong Dal (Rinsed and soaked for at least 30 minutes)
A rustic, gluten-free flatbread from Punjab made with maize flour. Its slightly sweet, earthy flavor and crumbly texture pair perfectly with Sarson ka Saag and a dollop of white butter.
A simple and rustic North Indian stir-fry made with fresh radish and its tender greens. This quick and healthy sabzi, spiced with ajwain and amchur, is a perfect homestyle dish to pair with hot rotis.
About Moong Dal Tadka, Makki ki Roti and Mooli ki Sabzi
Gut-friendly Moong Dal with fiber-rich Makki ki Roti & fresh Mooli ki Sabzi. A wholesome, energy-giving meal!
This marwari dish is perfect for dinner. With 816.03 calories and 24.79g of protein per serving, it's a nutritious choice for your meal plan.
8gfat
0.5 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chili Powder (For color and mild heat, adjust to taste)
1 tsp Salt (To taste)
3.5 cup Water (3 cups for cooking, 0.5 cup or more to adjust consistency)
2 pcs Dried Red Chili (Broken in half)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Optional, for serving)
Instructions
1
Pressure Cook the Dal
Drain the soaked moong dal. Place it in a pressure cooker with 3 cups of water, turmeric powder, and salt.
Secure the lid and pressure cook on medium-high heat for 3-4 whistles, approximately 10-12 minutes.
Allow the pressure to release naturally. Once safe, open the cooker and whisk the dal gently until it reaches a smooth, creamy consistency. Set aside.
2
Prepare the Base Masala
Heat 1 tablespoon of ghee in a kadai or deep pan over medium heat.
Add the chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Add the grated ginger, minced garlic, and slit green chilies. Sauté for another minute until the raw aroma disappears.
Stir in the chopped tomatoes and cook for 4-5 minutes, pressing down with a spatula, until they turn soft and mushy and the ghee starts to separate from the masala.
3
Combine and Simmer
Pour the cooked dal into the pan with the prepared masala. Mix everything together thoroughly.
Add 1/2 to 1 cup of hot water to adjust the consistency to your preference. The dal will thicken as it cools.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 5-7 minutes for the flavors to meld beautifully.
4
Prepare the Final Tempering (Tadka)
In a small tadka pan, heat the remaining 1 tablespoon of ghee over medium heat.
Once the ghee is hot, add the cumin seeds and let them crackle and turn fragrant.
Add the hing and broken dried red chilies. Sauté for about 15-20 seconds.
Turn off the heat completely, wait a few seconds, then add the Kashmiri red chili powder. Swirl the pan immediately to prevent it from burning.
5
Finish and Serve
Immediately pour the sizzling tadka over the simmering dal. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Squeeze fresh lemon juice over the dal just before serving, if desired. Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
448cal
9gprotein
70gcarbs
15gfat
Ingredients
2 cup Maize Flour (Also known as Makki ka Atta)
1 tsp Carom Seeds (Also known as Ajwain)
0.5 tsp Salt (Adjust to taste)
1 cup Warm Water (Use as needed for kneading)
3 tbsp Ghee (1 tbsp for the dough and 2 tbsp for cooking)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine the maize flour, carom seeds, and salt. Mix well.
Add 1 tablespoon of ghee to the flour and rub it in with your fingertips until it resembles coarse breadcrumbs.
Gradually add warm water, a little at a time, and start gathering the flour to form a dough.
Knead the dough for 5-7 minutes using the heel of your palm, pushing and folding. The dough should be smooth, soft, and pliable with no cracks. Do not make the dough too soft or too stiff.
2
Divide and Shape
Divide the dough into 8 equal-sized portions.
Roll each portion between your palms to form a smooth, crack-free ball. Keep the dough balls covered with a damp cloth to prevent them from drying out.
3
Roll the Roti
Take one dough ball. If the dough feels dry, knead it again for 30 seconds with a few drops of water.
Place the ball on a rolling board or between two sheets of parchment paper/plastic.
Gently flatten it with your fingers and then use a rolling pin to roll it into a 5-6 inch circle, about 1/4 inch thick. Alternatively, use the traditional method of patting the dough between your moist palms to flatten it into a circle.
Don't worry about perfect edges; the rustic, slightly cracked edges are characteristic of this roti.
4
Cook the Roti
Heat a tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully lift the rolled roti and place it on the hot tawa.
Cook for about 1-1.5 minutes, or until the top surface changes color slightly and small bubbles appear.
Flip the roti using a spatula. Apply about 1/4 teaspoon of ghee on the semi-cooked side.
Cook the second side for another 1-1.5 minutes until golden-brown spots appear.
Flip again and apply ghee to the other side. Gently press the roti with the spatula to ensure it cooks evenly from the inside.
For a puffed roti, you can carefully place it on a wire rack over a direct flame for a few seconds until it puffs up. This is optional.
5
Serve
Remove the roti from the tawa and place it in a casserole or on a plate.
Repeat the rolling and cooking process for the remaining dough balls.
Serve the Makki ki Roti immediately, topped with a generous dollop of white butter (makhan) or more ghee, alongside Sarson ka Saag and jaggery.
400 g White Radish (Also known as Mooli or Daikon)
100 g Radish Greens (Fresh, tender leaves from the radish)
2 tbsp Mustard Oil (Can be substituted with any vegetable oil)
1 tsp Ajwain (Also known as Carom Seeds)
0.25 tsp Hing (Also known as Asafoetida)
1 inch piece Ginger (Finely chopped or grated)
2 piece Green Chilli (Slit lengthwise, adjust to taste)
0.5 tsp Turmeric Powder
0.5 tsp Red Chilli Powder (Adjust to your spice preference)
1 tsp Coriander Powder
1 tsp Salt (Adjust to taste)
0.5 tsp Amchur (Also known as Dry Mango Powder)
2 tbsp Coriander Leaves (Optional, for garnish)
Instructions
1
Prepare Radish and Greens
Separate the radish from its leaves. Wash both thoroughly under running water to remove any dirt.
Finely chop the tender radish leaves and set aside.
Peel the white radish and chop it into small, 1/2-inch half-moon slices or cubes.
2
Temper the Spices
Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it shimmers and is lightly smoking. This step is crucial to remove the oil's raw pungency.
Reduce the heat to low. Carefully add the ajwain (carom seeds) and hing (asafoetida).
Allow the seeds to sizzle and become fragrant for about 30 seconds, ensuring they don't burn.
3
Sauté Aromatics and Radish
Add the finely chopped ginger and slit green chilies to the pan. Sauté for about 1 minute until the raw aroma of ginger disappears.
Add the chopped radish. Increase the heat to medium and sauté for 3-4 minutes, stirring occasionally, until the edges of the radish start to look translucent.
