Dal Fry with Mooli Roti
Fresh and nutritious , Dal Fry cooked with Bengal gram and Split peas and tempered with whole red chili , served with mildly aromatic radish phulkas or rotis.
INGREDIENTS
- Bengal Gram ... 3/4 cup
- Split peas or toor dal ... 1/4 cup
- Onion ... 1 , finely chopped
- Tomato ... 1 , finely chopped
- Red Chili Powder ... 1/2 tsp
- Coriander Leaves ... 1/4 cup , finely chopped
- Sugar ... 1 tsp
- Salt ... to taste
- Butter or ghee ... 1 tbsp or to taste
- Wheat ... 1 cup
- All purpose flour ... 2 tbsp
- Radish ... 1 cup , boiled and mashed
- Nigella seeds or kalonji ... 1/4 tsp
- ....makes about 4 serving.
DIRECTIONS
- Mix whole wheat , mashed radish , all purpose flour , nigella seeds, pinch of salt and make a soft dough.
- Cover the dough with a moist cloth and keep for 15 - 20 minutes. This allows the protein in the all purpose flour to stretch and give the dough a good bind.
- Roll out into rotis and bake to your liking.
- To get fluffy phulkas , bake the rotis in a tawa for 40 sec or so , flip side and put it on direct flame .
- For Dal Fry ...soak dal in hot water for 1 hour. Pressure cook for 5 minutes or till one whistle.
- Heat butter or ghee in a kadhai.Add chopped onion and saute' for 2 minutes in medium to low flame.
- Add tomato ,red chili powder, sugar , salt and saute' for another 4 minutes , keeping covered in between.
- Add dal , chopped coriander leaves and simmer for another 3 to 4 minutes.
- Serve hot with mooli phulkas.