Moong Dal with Roti

A wholesome, comforting Indian meal for body and soul.

⏱️ 45 min🍽️ Serves 1

🔥 380 kcal💪 18g protein🍚 55g carbs🥑 10g fat🌾 8g fibreper serving

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Ingredients

Adjust the consistency of the dal by adding more hot water if it's too thick, or simmering longer if it's too thin.
For fluffier rotis, lightly press them with a clean cloth while cooking on the tawa to encourage puffing.
A small piece of ginger (julienned) and a slit green chili added to the dal at the end can elevate the flavor and heat.
You can make the dal ahead of time; it often tastes even better the next day.

1Rinse the moong dal thoroughly and soak in water for 15-20 minutes while you prepare other ingredients. Drain.
2Heat ghee or oil in a pressure cooker or heavy-bottomed pot. Add chopped onion and sauté until golden brown.
3Add ginger-garlic paste and sauté for another minute until fragrant. Stir in chopped tomato and cook until softened.
4Mix in turmeric, cumin, and coriander powder. Sauté for 1-2 minutes until aromatic, adding a splash of water if needed to prevent burning.
5Add the drained moong dal and 3 cups of water. Season with salt. If using a pressure cooker, cook for 3-4 whistles; if using a pot, simmer until dal is tender (about 20 minutes).
6While the dal cooks, prepare the roti dough: In a bowl, combine whole wheat flour with a pinch of salt. Gradually add water and knead into a soft, pliable dough. Let rest for 10 minutes.
7Divide the dough into small balls. Roll out each ball into a thin circle (roti) using a rolling pin and a little dry flour.
8Heat a tawa (flat griddle) over medium-high heat. Cook each roti for about 30 seconds per side, until bubbles appear. Flip and cook until golden spots form.
9Once the dal is cooked, stir in garam masala and chopped cilantro. Mash lightly with a spoon if a smoother consistency is desired.
10Serve the hot moong dal with fresh rotis, optionally with a dollop of ghee on top.