Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Breakfast

Masoor Dal with Roti

Traditional 24. Masoor Dal with Roti recipe

🧺 Ingredients

• 1 cup (200g) masoor dal (red lentils)
• 3 cups water
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1 medium onion (100g), chopped
• 1 inch ginger, grated
• 2-3 garlic cloves, minced
• 1-2 green chillies, chopped
• 150g tomatoes, chopped
• ½ tsp turmeric
• ½ tsp red chilli powder
• ½ tsp garam masala
• Salt to taste
• Coriander leaves and lemon juice for finishing
• 240g whole wheat flour
• ½ tsp salt
• 1 tbsp oil
• 180ml water
• Extra flour for dusting
• 1 tbsp ghee (for brushing)

👩‍🍳 How to make Masoor Dal with Roti

1. Rinse dal (1 min, water): Rinse masoor dal once.
2. Add to pot (30 secs, room temp): Add rinsed dal with 3 cups water to pressure cooker.
3. Pressure cook (3 whistles, high heat): Pressure cook 3 whistles until dal is soft and slightly mashed.
4. Heat ghee (1 min, medium heat): In separate pan, heat ghee, add cumin seeds, allow to splutter.
5. Sauté base (2 mins, medium heat): Add onion, cook until softened.
6. Add aromatics (1 min, medium heat): Add ginger, garlic, green chillies, sauté briefly.
7. Add tomato (2 mins, medium heat): Add tomatoes, cook until soft.
8. Add spices (1 min, medium heat): Add turmeric, chilli powder, garam masala, salt, mix well.
9. Combine (1 min, medium heat): Pour cooked dal into spice mixture, stir well.
10. Simmer (3-5 mins, low heat): Simmer for 3-5 minutes until consistency is medium-thick.
11. Finish (1 min, room temp): Add coriander leaves and squeeze of lemon juice.
12. Knead dough (3 mins, room temp): Mix flour and salt, add oil, gradually add water until soft dough forms. Cover 10 mins.
13. Divide (1 min, room temp): Divide into 4 balls.
14. Roll (2 mins, room temp): Roll each ball into 7-inch thin circle.
15. Second side (1 min, high heat): Cook second side until slightly puffed with brown spots, flip once more.
16. Brush ghee (30 secs, room temp): Remove to plate, brush ghee immediately.

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