Vegetable Sabzi, Roti and Dal Panchmel

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. 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.
2. 2

   Divide and roll the rotis

   • 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. 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. 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. 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.

Ingredients

• 0.25 cup Toor Dal (Also known as arhar dal)
• 0.25 cup Chana Dal (Requires longer soaking)
• 2 tbsp Moong Dal (Split and skinned yellow lentils)
• 2 tbsp Urad Dal (Split and skinned black gram)
• 2 tbsp Masoor Dal (Red lentils)
• 4 cup Water (For pressure cooking the dal)
• 3 tbsp Ghee (Divided use)
• 1 tsp Cumin Seeds
• 0.5 tsp Mustard Seeds
• 0.25 tsp Hing (Asafoetida)
• 1 pcs Onion (Medium, finely chopped)
• 1 inch Ginger (Fresh, grated)
• 4 cloves Garlic (Minced)
• 2 pcs Green Chili (Slit lengthwise)
• 2 pcs Tomato (Medium, 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
• 1.5 tsp Salt (Adjust to taste)
• 2 pcs Dried Red Chilies (Broken in half, for tempering)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare and Cook the Lentils

   • Rinse all five lentils together in a colander under cool running water until the water runs clear.
   • Transfer the rinsed lentils to a large bowl and soak in ample water for at least 30-60 minutes. If time permits, soaking for 2 hours is ideal, especially for the chana dal.
   • Drain the soaking water completely. Add the lentils to a pressure cooker along with 4 cups of fresh water, turmeric powder, and 1 tsp of salt.
   • Secure the lid and pressure cook on medium-high heat for 4-5 whistles. Turn off the heat and allow the pressure to release naturally, which takes about 10-15 minutes.
2. 2

   Prepare the Masala Base

   • While the lentils cook, heat 2 tbsp of ghee in a heavy-bottomed pan (kadai) over medium heat.
   • Once the ghee is hot, add cumin seeds and mustard seeds. When they begin to crackle, add the hing and sauté for a few seconds.
   • Add the finely chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 5-7 minutes.
   • Stir in the grated ginger, minced garlic, and slit green chilies. Sauté for another minute until the raw aroma disappears.
   • Add the chopped tomatoes and cook until they break down and become soft and pulpy, about 5-6 minutes.