Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Prep35 min
Cook15 min
Servings4
Serving size: 2 pieces
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
Tender drumsticks and soft potatoes simmered in a fragrant, spiced tomato-onion gravy. A wholesome and flavorful North Indian curry that pairs perfectly with hot rotis or steamed rice.
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.
Gut-friendly moong dal with perfectly spiced drumstick curry & soft rotis. An energy-giving, delicious meal!
This bihari dish is perfect for dinner. With 724.84 calories and 26.92g of protein per serving, it's a muscle-gain option for your meal plan.
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
236cal
5gprotein
32gcarbs
11gfat
Ingredients
250 g Drumsticks (About 4-5 long pieces, cut into 2-3 inch sections)
2 medium Potatoes (Peeled and cut into 1-inch cubes)
2 medium Onion (Finely chopped)
2 medium Tomatoes (Pureed)
1 tbsp Ginger-Garlic Paste
2 pcs Green Chili (Slit lengthwise)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
2 cup Water (Use hot water for best results)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Vegetables
Wash the drumsticks thoroughly. Trim both ends and lightly scrape the outer fibrous skin with a knife. Cut them into 2-3 inch long pieces.
Peel the potatoes, cut them into 1-inch cubes, and place them in a bowl of water to prevent them from browning.
2
Sauté the Masala Base
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the hing, followed immediately by the finely chopped onions. Sauté for 6-8 minutes, stirring occasionally, until the onions turn soft and light golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
Stir in the tomato puree. Cook for 4-5 minutes, until the mixture thickens and you see oil separating from the sides of the masala. This step is crucial for a flavorful gravy.
Reduce the heat to low and add the spice powders: turmeric, red chili powder, and coriander powder. Mix well and cook for 1 minute, stirring continuously to prevent burning.
1 cup Yellow Moong Dal (Rinsed and soaked for at least 30 minutes)
2 tbsp Ghee (Divided)
1 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
1 medium Onion (Finely chopped)
1 inch Ginger (Finely grated or minced)
4 clove Garlic (Minced)
2 pcs Green Chili (Slit lengthwise)
2 medium Tomato (Finely chopped)
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.
Drain the potatoes and add them along with the drumstick pieces to the pan. Gently stir to coat the vegetables evenly with the masala. Sauté for 2-3 minutes.
Pour in 2 cups of hot water and add salt. Stir everything together well.
Bring the curry to a rolling boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 15-20 minutes.
Check for doneness by piercing a potato and a drumstick with a fork or knife; they should be tender. If the gravy is too thick, add a little more hot water.
4
Garnish and Serve
Once the vegetables are cooked through, turn off the heat. Sprinkle the garam masala over the curry and stir gently.
Garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving to allow the flavors to meld. Serve hot with chapati, paratha, or steamed rice.
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.
