Dal With Phulka

1. 1
   prep · ~30 min

   Soak the dal and prepare the dough.

   1.Wash 0.75 cup toor dal thoroughly and soak in enough water for 30 minutes. Drain after soaking.

   2.In a large bowl, mix 2 cups whole wheat flour with a pinch of salt. Add water little by little and knead into a soft, smooth dough (about 8 minutes). Cover with a damp cloth and rest for 15 minutes.

   3.Divide the rested dough into 8 equal lemon-sized balls. Keep them covered.

   TIPSoaking dal reduces cooking time and improves digestibility. Don't skip this step.
2. 2
   pressure cook · ~15 min

   Pressure cook the dal.

   1.Transfer the drained dal to a pressure cooker. Add 2 cups water and a pinch of turmeric powder.

   2.Close the lid and cook on medium-high heat until the first whistle. Then lower the heat and cook for 3-4 more whistles (about 10-12 minutes).

   3.Turn off the heat and let the pressure release naturally. Open the lid, add a pinch of salt, and whisk the dal vigorously until smooth and creamy.

   TIPLetting pressure release naturally prevents the dal from being undercooked. Whisking well creates a uniform, creamy texture.
3. 3
   simmer · ~7 min

   Simmer the mashed dal.

   1.Pour the whisked dal into a heavy-bottomed pan. Add 1 cup water to reach a pouring consistency and stir well.

   2.Bring to a gentle simmer over medium heat. Cook for 5-7 minutes, stirring occasionally, until slightly thickened. Turn off the heat.
4. 4
   temper · ~2 min

   Make the cumin-garlic tempering.

   1.In a small tadka pan, heat 1 tsp ghee over medium heat until just melted and shimmering.

   2.Add 0.5 tsp cumin seeds and let them crackle for about 30 seconds.

   3.Add 3 finely chopped garlic cloves and 1 broken dried red chili. Saute until garlic turns light golden and fragrant (about 40 seconds).

   4.Add a pinch of asafoetida, swirl for 5 seconds, and immediately pour the tempering over the simmered dal. Stir gently to combine.

   TIPPour the tempering over the dal and cover immediately to trap the aroma. Garic should be golden, not brown — burnt garlic tastes bitter.
5. 5
   garnish

   Garnish the dal with fresh cilantro.

   Sprinkle 2 tbsp chopped cilantro over the dal. Keep warm while you make the phulkas.

6. 6
   prep

   Roll out the phulkas.

   1.Preheat a tawa on medium-high heat. Take one dough ball and flatten it slightly with your palms.

   2.Dust lightly with dry flour and roll into a thin 5-6 inch circle using a rolling pin. Do not use too much flour — it burns on the tawa.

   TIPKeep the rolled phulka covered with a dry cloth if you roll all at once. Otherwise roll one, cook one.
7. 7
   fry · ~2 min

   Cook the phulka on the tawa.

   1.Place the rolled phulka on the hot tawa. Cook for about 30 seconds until tiny bubbles appear and the underside has light brown spots.

   2.Flip with tongs and cook the second side for another 30-40 seconds until light brown spots appear.

   3.Using tongs, lift the phulka and place it directly on an open medium flame (first side facing down). It will puff up in 2-3 seconds. Flip briefly on the flame for a couple of seconds. Remove from flame immediately.

   TIPPress gently with a clean cloth on the cooked side while it's on the flame to encourage even puffing. Do not let it char.
8. 8
   serve

   Serve the hot dal with freshly made phulkas.

   Place the phulka in a roti basket or wrap in a clean kitchen towel to keep soft. Serve alongside the hot tempered dal immediately. Apply a dab of ghee on the phulka just before serving if desired.

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