Masoor Dal and Roti
A comforting and nutritious lentil stew with wholesome flatbread.
⏱️ 45 min🍽️ Serves 1
🔥 420 kcal💪 22g protein🍚 60g carbs🥑 10g fat🌾 12g fibreper serving
📲 Share
servings
Ingredients
- 🥣1 cup red lentils (masoor dal)
- 🍅2 tomatoes
- 🧅1 onion
- 🧄2 cloves garlic
- 🫚½ inch ginger
- 🌿1 tsp cumin seeds
- 💛½ tsp turmeric powder
- 🌶️½ tsp garam masala
- 🧈2 tbsp ghee or oil
- 🌾1 cup whole wheat flour
- 💧½ cup water (for roti)
- 🧂 salt, to taste
- 🌿¼ cup fresh cilantro, chopped
Pro tips
- For a spicier dal, add a chopped green chili with the garlic and ginger in the tempering.
- If the dal becomes too thick, add a little hot water to reach your desired consistency.
- Leftover rotis can be stored in an airtight container and reheated on a tawa.
- You can add a squeeze of lemon juice to the dal before serving for extra zest.
Method
- 1Rinse masoor dal thoroughly. In a pot, combine dal with 3 cups of water, chopped tomatoes, turmeric, and half of the salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until dal is tender.
- 2While dal cooks, prepare roti dough: In a bowl, mix whole wheat flour and salt. Gradually add water and knead into a soft, pliable dough. Cover and let rest for 10 minutes.
- 3For the tempering: Finely chop onion, garlic, and ginger. Heat ghee or oil in a small pan. Add cumin seeds and let them splutter.
- 4Add chopped onion and sauté until golden brown. Then add garlic and ginger, cooking for another minute until fragrant.
- 5Stir in garam masala and cook for 30 seconds. Pour this tempering into the cooked dal and mix well. Check seasoning and adjust salt if needed.
- 6Divide roti dough into 8 equal portions. Roll each portion into a thin, round disc (about 6 inches in diameter).
- 7Heat a tawa or flat griddle over medium-high heat. Cook each roti for about 30 seconds per side, until bubbles appear and it's lightly browned.
- 8Serve the hot masoor dal garnished with fresh cilantro, alongside the freshly made rotis.