A comforting South Indian lentil curry made with soft-cooked pigeon peas and tangy tomatoes. This simple, flavorful dal comes together quickly and is perfect with steamed rice and a side of vegetables.
A rustic, gluten-free flatbread from South India made with sorghum flour. These soft yet sturdy rotis are traditionally patted by hand and cooked on a hot griddle, perfect for scooping up spicy curries.
A refreshing and crunchy Indian salad made with finely chopped cucumber, tomato, and onion. It's lightly seasoned with spices and lemon juice, making it the perfect cool side dish to balance any spicy meal.
Tangy Tomato Dal with homestyle Jonna Rotte & fresh salad. A fiber-rich, gut-friendly meal!
This hyderabadi dish is perfect for lunch. With 524.77 calories and 17.880000000000003g of protein per serving, it's a low-fat option for your meal plan.
8gfat
1.25 tsp Salt (Adjust to taste)
4 cup Water (3 cups for cooking dal, 1 for adjusting consistency)
2 tbsp Ghee (Use oil for a vegan version)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 whole Dried Red Chilies (Broken in half)
10 leaf Curry Leaves
0.25 tsp Hing
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Pressure Cook the Dal
In a pressure cooker, combine the rinsed toor dal, chopped tomatoes, turmeric powder, and 3 cups of water.
Secure the lid and cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy (about 15 minutes).
Allow the pressure to release naturally. Once safe, open the cooker and use a whisk or immersion blender to mash the dal to a smooth, creamy consistency.
2
Prepare the Tempering (Tadka)
Heat ghee in a small pan or tadka pan over medium heat. When the ghee is hot, add the mustard seeds and wait for them to splutter completely.
Add the cumin seeds and let them sizzle for about 10-15 seconds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for 30 seconds until the curry leaves turn crisp and aromatic.
Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft and translucent with light golden edges.
Stir in the grated ginger, minced garlic, and slit green chilies. Cook for another minute until the raw aroma disappears.
3
Combine and Simmer
Reduce the heat to low. Add the red chili powder, coriander powder, and salt to the tempering. Stir for 20-30 seconds to cook the spices without burning them.
Immediately pour this entire tempering mixture into the cooked dal. Stir well to combine.
Add the remaining 1 cup of water (or more, if needed) to achieve your desired consistency. The dal will thicken as it cools.
Bring the dal to a gentle boil, then reduce the heat and let it simmer for 5-7 minutes, allowing all the flavors to meld together beautifully.
4
Garnish and Serve
Turn off the heat and garnish generously with freshly chopped coriander leaves.
Serve hot with steamed rice, roti, or your favorite Indian bread.
233cal
5gprotein
46gcarbs
4gfat
Ingredients
2 cup Sorghum Flour (Also known as Jowar Atta or Jonna Pindi)
2 cup Water (Must be at a rolling boil, you may not need all of it)
0.5 tsp Salt (Adjust to taste)
2 tsp Ghee (Optional, for applying on hot rottes)
Instructions
1
Prepare the Dough
In a large, heatproof bowl, combine 2 cups of sorghum flour and salt. Mix well.
Bring 2 cups of water to a rolling boil in a separate pot.
Gradually pour about 1.5 cups of the boiling water into the flour mixture while continuously stirring with a wooden spoon or spatula. The mixture will look crumbly and shaggy.
Add more hot water, a tablespoon at a time, only if needed, until the flour is just moistened. Do not add too much water.
Cover the bowl and let the dough rest for 5-7 minutes. This allows the steam to cook and soften the flour, which is crucial for a pliable dough.
2
Knead the Dough
Once the dough is cool enough to handle but still quite warm, transfer it to a clean work surface.
Begin kneading the dough using the heel of your palm. Push the dough away from you and fold it back. Continue this process for 5-8 minutes.
The dough should transform from crumbly to a smooth, soft, and crack-free ball. If it feels dry, dip your hands in warm water and continue kneading.
Divide the dough into 8 equal portions and roll them into smooth balls, keeping them covered with a damp cloth to prevent drying.
3
Shape the Rottes
Sprinkle a generous amount of the dusting sorghum flour on your work surface.
Take one dough ball and flatten it gently between your palms. Place it on the floured surface.
Using your fingertips and the flat of your palm, begin to pat the dough, starting from the center and moving outwards. Rotate the dough frequently to ensure an even thickness.
Continue patting until you have a thin, round circle about 6-7 inches in diameter. Don't worry if the edges are slightly rustic; that's part of its charm.
4
Cook the Rottes
Heat a cast-iron tawa or a flat, heavy-bottomed skillet over medium-high heat. The tawa should be hot before you start.
Carefully lift the patted rotte and place it on the hot tawa. Cook for about 30-45 seconds.
Using a clean, damp cloth, gently wipe the top surface of the rotte with water. This creates steam and helps keep it soft.
Flip the rotte. Cook the second side for 1-2 minutes, until light brown spots appear.
Flip it again. Now, using a folded kitchen towel or a flat spatula, gently press down on the edges of the rotte to encourage it to puff up like a balloon.
Once puffed (or cooked through), remove it from the tawa. Repeat for all the dough balls.
5
Serve
Immediately after taking the rotte off the tawa, brush it with a little ghee, if desired.
Stack the cooked rottes in a casserole dish or a container lined with a clean kitchen towel to keep them warm and soft.
Serve hot with spicy curries like brinjal curry, dal, or a simple chutney.
0.25 tsp Black Salt (optional, for a tangy flavor)
Instructions
1
Prepare the vegetables. Finely chop the cucumber, deseeded tomato, and red onion into small, uniform pieces (about 1/4-inch). This ensures a balanced bite and texture. Finely chop the green chilli and coriander leaves.
2
In a medium-sized mixing bowl, combine the chopped cucumber, tomato, red onion, green chilli (if using), and coriander leaves. Gently toss them together.
3
Just before you are ready to serve, add the seasonings. Sprinkle the salt, black salt (if using), chaat masala, and roasted cumin powder over the vegetables.
4
Drizzle the fresh lemon juice over the salad. Gently toss everything together until the vegetables are evenly coated with the spices and lemon juice. Serve immediately to enjoy its maximum crunch and freshness.
