Photo: Sutapa Pal · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Breakfast

Dal with Bhakri and Pickle

Traditional 27. Dal with Bhakri and Pickle recipe

🧺 Ingredients

• ½ cup chana dal
• ½ cup masoor dal
• 3 cups water
• 1½ tbsp ghee
• ½ tsp cumin seeds
• 1 medium onion (100g), chopped
• ¾ inch ginger, grated
• 1-2 green chillies, chopped
• 100g tomatoes, chopped
• ½ tsp turmeric
• ½ tsp red chilli powder
• ½ tsp garam masala
• Salt to taste
• 200g bhakri flour (jowar)
• ½ tsp salt
• 150ml hot water
• 1 tbsp ghee (for cooking)

👩‍🍳 How to make Dal with Bhakri and Pickle

1. Rinse dals (1 min, water): Rinse both dals once.
2. Pressure cook (3 whistles, high heat): Add dals with 3 cups water, pressure cook 3 whistles until soft.
3. Heat ghee (1 min, medium heat): Add cumin seeds, allow to splutter.
4. Sauté base (2 mins, medium heat): Add onion, cook until softened.
5. Add aromatics (1 min, medium heat): Add ginger, green chillies, sauté briefly.
6. Add tomato (2 mins, medium heat): Add tomatoes, cook until soft.
7. Add spices (1 min, medium heat): Add turmeric, chilli powder, garam masala, salt.
8. Combine dals (1 min, medium heat): Add cooked dals, stir well.
9. Simmer (3-5 mins, low heat): Simmer until medium-thick consistency.
10. Mix flour (1 min, room temp): Combine bhakri flour and salt.
11. Add hot water (2 mins, room temp): Add hot water gradually, mix with spatula until crumbly (not smooth).
12. Cool slightly (2 mins, warm temp): Let cool enough to handle.
13. Form discs (3 mins, warm temp): Divide into 2-3 thick discs between plastic sheets.
14. Flip carefully (1 min, medium heat): Flip carefully, cook second side until golden.
15. Brush ghee (1 min, room temp): Brush ghee on both sides immediately.

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