Surmai Rava Fry, Chapati and Dal Tadka

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
• 0.5 tsp Salt
• 1 tsp Ghee (For adding to the dough (optional))

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
   • Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
   • Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
   • 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 chapatis.
2. 2

   Divide and Roll the Chapatis

   • 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 and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
   • Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3. 3

   Cook the Chapatis

   • Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
   • Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
   • Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
   • Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
   • Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4. 4

   Finish and Serve

   • Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
   • Brush the top with a little ghee. This adds flavor and helps keep it soft.
   • Repeat the rolling and cooking process for the remaining dough balls.
   • Serve hot with your favorite dal, sabzi, or curry.

Ingredients

• 1 cup Toor Dal (rinsed and soaked for 30 minutes)
• 3 cup Water (for pressure cooking, plus more as needed)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 2 tbsp Ghee (divided)
• 1 tsp Cumin Seeds
• 0.5 tsp Mustard Seeds
• 1 medium Onion (finely chopped)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chili (slit lengthwise)
• 1 medium Tomato (finely chopped)
• 0.25 tsp Hing (asafoetida)
• 2 pcs Dried Red Chili (whole)
• 0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)
• 1 tsp Lemon Juice (optional, for a tangy finish)

Instructions

1. 1

   Pressure Cook the Dal

   • Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
   • Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
   • Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally. This extra time helps the dal become even creamier.
   • Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2. 2

   Prepare the Masala Base

   • Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
   • Add 1/2 tsp of cumin seeds and let them sizzle.
   • Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
   • Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.