Masoor Dal Tadka with Roti

Ingredients

• 🥣1 cup masoor dal (red lentils)
• 🧅1 onion, chopped
• 🍅2 tomatoes, chopped
• 🫚1 inch ginger, grated
• 🧄2 garlic cloves, minced
• 🌶️1 green chili, slit
• 🟠½ tsp turmeric powder
• 🌿1 tsp cumin seeds
• 🌶️½ tsp garam masala
• 🧈2 tbsp ghee or oil
• 🌶️1 tsp red chili powder (optional)
• 🌿¼ cup fresh coriander, chopped
• 🌾2 cups whole wheat flour (atta)
• 🧂½ tsp salt, for roti

Method

1. 1Rinse masoor dal thoroughly and cook in 3 cups of water with turmeric powder until soft and mushy, about 15-20 minutes. Keep aside.
2. 2For the roti, combine whole wheat flour and salt in a bowl. Add water gradually and knead into a soft, pliable dough. Cover and rest for 15 minutes.
3. 3Heat 1 tablespoon ghee/oil in a pan. Add cumin seeds; once they splutter, add chopped onions and sauté until golden brown.
4. 4Add minced garlic, grated ginger, and green chili. Sauté for 1-2 minutes until fragrant.
5. 5Stir in chopped tomatoes, red chili powder (if using), and a pinch of salt. Cook until tomatoes soften and oil separates.
6. 6Add the cooked dal to the pan, mix well. Add more hot water if needed to adjust consistency. Simmer for 5-7 minutes, then stir in garam masala and half of the fresh coriander.
7. 7Divide roti dough into equal portions. Roll each portion into a thin circle using a rolling pin.
8. 8Heat a tawa (griddle) over medium-high heat. Cook each roti for about 30 seconds per side, then press gently with a cloth until it puffs up. Apply a little ghee if desired.
9. 9Serve the hot Masoor Dal Tadka garnished with remaining fresh coriander, alongside freshly made rotis.