Whole Wheat Roti with Palak Dal
A wholesome and flavorful Indian staple, perfect for a nutritious meal.
⏱️ 60 min🍽️ Serves 1
🔥 380 kcal💪 18g protein🍚 50g carbs🥑 12g fat🌾 10g fibreper serving
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servings
Ingredients
- 🍚1 cup red lentils (masoor dal)
- 🥬500 g fresh spinach (palak)
- 🧅1 medium onion
- 🍅2 medium tomatoes
- 🧄2 cloves garlic
- 🫚1 inch ginger
- 🟠½ tsp turmeric powder
- 🧂1 tsp cumin powder
- 🌿1 tsp coriander powder
- 🌶️½ tsp garam masala
- 🧈2 tbsp ghee or cooking oil
- 🌾2 cups whole wheat flour
- 💧½ cup water (for dough), plus more as needed
- 🧂 salt, to taste
- 🍃 fresh cilantro, chopped, for garnish
Pro tips
- For extra flavor in the dal, temper with a dash of asafoetida (hing) and mustard seeds in hot ghee before adding onions.
- Adjust the consistency of the dal by adding more water if you prefer it thinner, or simmering longer for a thicker texture.
- To make softer rotis, add a teaspoon of oil to the dough while kneading and ensure it's well-rested.
- You can blend a portion of the cooked spinach before adding it to the dal for a creamier consistency.
Method
- 1Rinse red lentils thoroughly. In a pressure cooker or pot, add rinsed lentils, 3 cups of water, and turmeric powder. Cook until soft (about 3 whistles in a pressure cooker or 20 minutes on stovetop).
- 2Wash spinach leaves well and chop roughly. Finely chop onion, tomatoes, garlic, and ginger.
- 3Heat ghee or oil in a large pan over medium heat. Add chopped onion and sauté until golden brown. Add ginger and garlic, sauté for another minute until fragrant.
- 4Add chopped tomatoes, cumin powder, and coriander powder. Cook until tomatoes soften and the oil separates, mashing them occasionally.
- 5Stir in the chopped spinach. Cook until the spinach wilts completely, about 3-5 minutes.
- 6Add the cooked lentils to the spinach mixture. Mix well, add salt to taste, and a little water if the dal is too thick. Simmer for 5-7 minutes, then stir in garam masala.
- 7While dal is simmering, prepare the roti. In a bowl, combine whole wheat flour and salt. Gradually add water and knead into a smooth, soft dough. Let it rest for 10 minutes.
- 8Divide the dough into equal portions. Roll each portion into a thin circle (roti) using a rolling pin and a little dry flour to prevent sticking.
- 9Heat a tawa (griddle) over medium-high heat. Cook each roti for about 30 seconds on one side, then flip. Cook for another minute until small bubbles appear. Flip again and press gently with a cloth to puff up the roti.
- 10Serve the hot whole wheat roti with the palak dal, garnished with fresh cilantro.