Chapati with Dal Fry
A comforting and wholesome Indian meal, perfect for any day.
⏱️ 60 min🍽️ Serves 1
🔥 420 kcal💪 18g protein🍚 55g carbs🥑 14g fat🌾 10g fibreper serving
📲 Share
servings
Ingredients
- 🥣1 cup toor dal (split pigeon peas)
- 🍅2 medium tomatoes
- 🧅1 large onion
- 🌶️2 green chilies
- 🧄1 tbsp ginger-garlic paste
- 💛½ tsp turmeric powder
- 🌶️1 tsp red chili powder
- 🌿1 tsp garam masala
- 🧈2 tbsp ghee or oil
- 🌿1 tsp cumin seeds
- 💨¼ tsp asafoetida (hing)
- 🌾2 cups whole wheat flour
- 🌿½ cup fresh cilantro, chopped
- 🧂 salt, to taste
Pro tips
- For extra flavor in dal, add a pinch of dried fenugreek leaves (kasoori methi) at the end.
- Ensure chapati dough is soft and well-kneaded for truly pliable chapatis.
- Don't overcook the dal in the tempering; just enough to meld the flavors.
Method
- 1Rinse the toor dal thoroughly. Cook in a pressure cooker with 3 cups of water and turmeric powder for 3-4 whistles until soft and mashed. Set aside.
- 2For chapatis, combine whole wheat flour with water and a pinch of salt to form a soft, pliable dough. Knead well and let it rest for 15 minutes.
- 3Heat ghee or oil in a pan. Add cumin seeds and asafoetida. Once spluttering, add chopped onions and green chilies, sauté until golden.
- 4Stir in ginger-garlic paste and cook for a minute until fragrant. Add chopped tomatoes, red chili powder, and salt. Cook until tomatoes are soft and the oil separates.
- 5Add the cooked dal to the tempering. Mix well, add garam masala, and simmer for 5-7 minutes, adjusting water for desired consistency.
- 6While dal simmers, divide chapati dough into small balls. Roll out each ball into a thin, round disc.
- 7Heat a tawa (griddle) and cook each chapati on both sides until puffed and lightly browned.
- 8Garnish the dal fry with fresh chopped cilantro. Serve hot chapatis with the dal fry.