Dal Tadka with Roti

Ingredients

• 🥣1 cup toor dal (split pigeon peas)
• 🌾½ cup whole wheat flour
• 🧅1 medium onion, finely chopped
• 🍅2 tomatoes, finely chopped
• 🫚1 inch ginger, grated
• 🧄2 garlic cloves, minced
• 🌶️1 green chili, slit
• 💛1 tsp turmeric powder
• 🌿1 tsp cumin seeds
• 🌶️½ tsp red chili powder
• 🧂1 tsp garam masala
• 🧈2 tbsp ghee or oil
• 💧4 cups water (for dal)
• 💧½ cup water (for roti dough)
• 🧂 salt, to taste
• 🌿2 tbsp fresh cilantro, chopped

Method

1. 1Rinse toor dal thoroughly and soak in water for 30 minutes. Meanwhile, knead whole wheat flour with about 0.5 cup of water and a pinch of salt to form a soft dough. Cover and set aside.
2. 2Drain the soaked dal and pressure cook with 3 cups of water, turmeric powder, and a pinch of salt for 3-4 whistles. Let the pressure release naturally. Mash lightly with a spoon.
3. 3In a separate pan, heat 1 tbsp ghee or oil. Add cumin seeds and let them splutter. Then add chopped onion and sauté until golden brown.
4. 4Add grated ginger, minced garlic, and green chili. Sauté for a minute until fragrant. Stir in chopped tomatoes and cook until they soften and the oil separates.
5. 5Add red chili powder and garam masala to the tomato mixture. Cook for another minute, then add the cooked and mashed dal. Add remaining 1 cup of water (or more for desired consistency) and simmer for 5-7 minutes.
6. 6For the tadka (tempering): In a small pan, heat the remaining 1 tbsp ghee or oil. Add a pinch of cumin seeds and a pinch of red chili powder. Let them sizzle briefly, then immediately pour this tempering over the simmering dal.
7. 7Divide the roti dough into equal small balls. Roll each ball into a thin circle using a rolling pin.
8. 8Heat a tawa (griddle) over medium-high heat. Cook each roti for about 30 seconds on each side, until light brown spots appear. Press gently with a clean cloth to puff it up.
9. 9Garnish the dal with fresh cilantro. Serve hot dal tadka with freshly made rotis.