Tindora Batata nu Shaak, Rotli and Gujarati Dal

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 1 cup Lukewarm Water (Adjust as needed)
• 0.5 tsp Salt
• 1 tbsp Oil (Any neutral vegetable oil)
• 2 tbsp Ghee (Melted, for brushing)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
   • Add 1 tbsp of oil and mix it into the flour with your fingertips.
   • Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
   • Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2. 2

   Rest the Dough

   • Cover the dough with a damp kitchen towel or a lid.
   • Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3. 3

   Divide and Roll

   • 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, flatten it slightly, and dip it in the dry atta for dusting.
   • On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4. 4

   Cook the Rotli on the Tawa

   • Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
   • Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
   • Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5. 5

   Puff the Rotli on Direct Flame

   • Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
   • The rotli will puff up like a balloon within seconds.
   • Immediately flip it to cook the other side on the flame for just 2-3 seconds.
   • Remove from the flame.
6. 6

   Finish and Serve

   • Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
   • 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 (also known as split pigeon peas)
• 4 cups Water (for pressure cooking)
• 2 tbsp Raw Peanuts
• 1 medium Tomato (finely chopped)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (adjust to your spice preference)
• 1 tsp Salt (or to taste)
• 2 tbsp Jaggery (grated or powdered)
• 4 pieces Kokum (dried mangosteen peels, for sourness)
• 1 tbsp Ginger Green Chili Paste (made from 1-inch ginger and 2 green chilies)
• 2 tbsp Ghee (for tempering)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Hing (asafoetida)
• 2 whole Dried Red Chilies (broken in half)
• 10 leaves Curry Leaves
• 3 whole Cloves
• 1 inch piece Cinnamon Stick
• 2 tbsp Coriander Leaves (finely chopped, for garnish)

Instructions

1. 1

   Rinse the toor dal under running water until the water runs clear. Soak it in fresh water for at least 30 minutes. Drain the soaking water before cooking.

2. 2

   In a pressure cooker, combine the soaked and drained dal, 4 cups of water, chopped tomato, raw peanuts, turmeric powder, and half of the salt. Secure the lid and cook on medium-high heat for 3-4 whistles, or for about 15 minutes, until the dal is completely soft and mushy.

3. 3

   Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously with a wire whisk or a traditional wooden churner (mathani) until it is smooth and creamy. For a perfectly smooth texture, you can use an immersion blender.

4. 4

   Place the dal back on the stove over medium heat. Add 1.5 cups of hot water (or more) to achieve a thin, soupy consistency. Stir in the jaggery, kokum, ginger-green chili paste, red chili powder, and the remaining salt. Mix well.

5. 5

   Bring the dal to a gentle boil and then reduce the heat to low. Let it simmer for 10-12 minutes, allowing all the sweet, sour, and spicy flavors to meld together beautifully. Stir occasionally to prevent it from sticking.

6. 6

   While the dal is simmering, prepare the tempering (tadka). Heat ghee in a small pan over medium heat. Once hot, add the mustard seeds and let them splutter completely. This should take about 30 seconds.

7. 7