Roti, Simba Aloo Tarkari and Chana Dal Tadka

Ingredients

• 250 g Broad Beans (Also known as Simba or Sem. Trimmed and chopped into 1-inch pieces.)
• 2 medium Potatoes (Peeled and cut into 1-inch cubes.)
• 3 tbsp Mustard Oil (Essential for the authentic Bihari flavor.)
• 1 tsp Panch Phoran (A blend of five whole spices: fenugreek, nigella, cumin, black mustard, and fennel seeds.)
• 1 medium Onion (Finely chopped.)
• 1 tbsp Ginger Garlic Paste (Freshly made is recommended.)
• 2 medium Tomatoes (Pureed until smooth.)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Coriander Powder
• 1 tsp Cumin Powder
• 0.5 tsp Red Chili Powder (Adjust to your spice preference.)
• 1 tsp Salt (Adjust to taste.)
• 1 cup Water (Use hot water for best results.)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish.)

Instructions

1. 1

   Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is very hot and just begins to smoke, about 2-3 minutes. This step is crucial to cook out the oil's pungent raw flavor.

2. 2

   Reduce the heat to low and add the panch phoran. Allow the seeds to crackle and become fragrant, which should take about 30-45 seconds. Be careful not to burn them.

3. 3

   Add the finely chopped onions and sauté on medium heat for 6-8 minutes, stirring occasionally, until they are soft, translucent, and light golden brown at the edges.

4. 4

   Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.

5. 5

   Add the powdered spices: turmeric, coriander, cumin, and red chili powder. Stir continuously for 30 seconds on low heat to toast the spices without burning them.

6. 6

   Pour in the tomato puree and add the salt. Mix well and cook the masala for 5-7 minutes, stirring frequently, until it thickens and you see oil separating from the mixture at the sides of the pan.

7. 7

   Add the cubed potatoes and chopped broad beans to the pan. Stir gently to coat the vegetables thoroughly with the masala. Sauté for 4-5 minutes, allowing the vegetables to slightly char and absorb the flavors.

Ingredients

• 1 cup Chana Dal (Split chickpeas)
• 3 cup Water (For pressure cooking)
• 3 tbsp Ghee (Divided into 2 tbsp and 1 tbsp)
• 1 tsp Cumin Seeds (Divided into 0.5 tsp and 0.5 tsp)
• 1 medium Onion (Finely chopped)
• 1 tbsp Ginger-Garlic Paste
• 2 pcs Green Chili (Slit lengthwise)
• 2 medium Tomato (Finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 1.25 tsp Salt (Or to taste, divided)
• 2 pcs Dried Red Chili (Whole)
• 0.25 tsp Asafoetida (Hing)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 1 tbsp Lemon Juice (Optional, for serving)

Instructions

1. 1

   Rinse the chana dal thoroughly under running water. Soak it in ample fresh water for at least 1-2 hours. After soaking, drain the water completely. This step is crucial for even cooking.

2. 2

   In a pressure cooker, combine the soaked and drained dal, 3 cups of fresh water, turmeric powder, and 0.5 tsp of salt. Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15 minutes. The dal should be soft but still hold its shape. Allow the pressure to release naturally.

3. 3

   While the dal is cooking, prepare the base masala. Heat 2 tbsp of ghee in a kadai or pan over medium heat. Add 0.5 tsp of cumin seeds and let them splutter.

   • Add the finely chopped onion and sauté for 5-7 minutes until it turns translucent and light golden.
   • Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
   • Add the chopped tomatoes, red chili powder, coriander powder, and the remaining 0.75 tsp of salt. Mix well and cook for 6-8 minutes, stirring occasionally, until the tomatoes soften and the ghee begins to separate from the masala.
4. 4

   Once the pressure has released from the cooker, open the lid. Gently mash some of the dal against the side of the cooker with a ladle to create a creamier consistency. Pour the entire cooked dal into the prepared masala. Mix everything together well.

5. 5