The flavor of Dal Roti is bound to leave you besotted and dwell in the heaven of aroma on a cozy midday..Make your lunch soul filing with a perfect pairing and a lovely beverage that could match with this fantastic dal roti and you may need nothing more than a coir cot after a slouch sunday brunch...
Table Of Contents:
1. Dal Roti
2. A Perception On Indian Gastronomy
3. The Triumphant Trio
4. A Brief Note On All Pervasive Dal Roti
5. Constituents Of dal Roti
6. Essential Ingredients To Make Dal Roti
7. Directions To Make Dal Roti
8. Nutritional Value
9. Some Tips That May Be Useful
10. Faqs
11. Accompaniments That Go Well With Dal Roti
12. Some Trivia Facts That You May Like
13. Taste Of Dal Roti
A Perception On Indian Gastronomy:
India has the honor and privilege of being the world's biggest producer of lentils, and also stands first in consumption which is yet another feather in its cap. It has been cultivated since the days of civilization, the root of which is unfathomable and the history of pulses and cereals is inscrutable. Dal based dishes are indispensable in the country as we have umpteen number of lentils, pulses and cereals that differ in color, texture, nutritive value and size. Much interestingly, we have references of dal since the vedic and prehistoric period where dal has occupied a prominent place in the day today living of people.
The Triumphant Trio:
Since dal, rice and wheat rule the country we have phenomenal dishes made out of these winning trio that could take us aback with its form and deliciousness. The varied combinations, the inclusion and ratio of spices, bringing out of flavors, garnishment techniques all determine the success of Indian cuisine and attracts gourmets from all over the world. There are many popular dal based dishes that occupy a prominent place in Indian household and one such dish is this Dal Roti.
A Brief Note On All Pervasive Dal Roti:
Though Daal Roti existed since ages, it rose to its fame only during the past decades where small restaurants and dhabas spread in multitude. Regular customers flock to these eateries like birds and it is a common sight to see people elbowing towards each other at roadside kiosks and mobile eateries that include young, old, localites and foreigners. Any day is a busy day for the street vendors and needless to say about evenings, weekends, holidays and festive times. You can see the real hub hub of the city there which exactly shows you the art of Indian cooking, serving and eating. People choose this dish as it is pocket friendly and as well as wholesome and fulfill the day's nutritional need.
Constituents Of Dal Roti:
A humble dish with wheat based roti base, stuffed up with spiced chana dal results in a flavorsome Dal Roti. With just a few ingredients and some regular spices and a multipurpose dal you can make a delicious main course dish. Boil the chana dal and powder to for the stuffing and fill the roti with this tempered chana dal base and make rotis out of it. With a suitable assortments like aloo sabzi and achaar this Dal Roti would suffice for a simple wholesome meal. All you need is a few regular ingredients from your pantry and fifteen to twenty minutes at hand.
Here is the basic recipe of the authentic Dal Roti that can be made in a jiffy.
Essential Ingredients To Make Daal Roti:
- For The Stuffing: Blend boiled chana dal in a blender and temper with cumin seeds and turmeric powder with salt.
2. For Roti Dough: Knead wheat flour with water and a little salt to make the basic dough for roti.
3. To Make Dal Roti: Make dal rotis with a little mustard oil or ghee.
1. Boil The Chana Dal: Boil the dal with a little salt and cook until you get the desired texture.
2. Temper Chana Dal: Temper the powdered chana dal with some cumin seeds, turmeric powder and salt.
3. Make The Stuffing: Make moulds out of wheat flour and fill up with dal stuffings and flatten to make dal roti base.
4. Make The Dal Roti: Heat a tawa and topple the roti base one by one with a little oil and roast it on both the sides.
Some Tips That May Be Useful:
1. It is advisable to soak the chana dal for one hour or even a little more to make it comfortable for the gut when you eat.
2. Boil it in a skillet, pan or any other open vessel so that you can take the lid off and check the texture of it. If you cook it in pressure cooker be mindful about the whistles. One or two would do here as it should not be overcooked.
3. Be keen on adding the water too because the chana dal should not become mushy at any cost.
4. Adding a pinch of asafoetida exists in some versions and similarly in some regions they add a teaspoon of garam masala too.
5. But the native style keeps it plain and simple as I have given here.
6. You can smear a little ghee over every roti after you finish making it.
7. In some regions in the North, they add minced garlic and grated ginger or a teaspoon of ginger garlic paste.
Faqs:
1. Should we reheat dal roti when we use it later again?
Actually, Dal Roti tastes too good and feels so soft when you eat as such at the room temperature and so you may not require reheating at all.
2. What shall we do it we want the roti to be a bit spicy?
Just adding up a teaspoon of green chili paste in the stuffing will suffice.
Accompaniments That Go Well With Dal Roti:
1. Aloo gobi
2. palak potato sabzi
3. Jeera dal
4. Matar paneer
5. paneer bhurji
6. plain khadhi
7. besan chutney
8.ivy gourd curry
Dal Roti Is:
1. Stuffed roti
2. Slightly thick and soft
3. Moderately spiced
4. Flavorful
5. Has attractive light brown color with random deep brown spots all over
6. satiating
7. Goes well with many sabzis, curries, curd and achar.
Some Trivia Facts That You May Like:
Presentation is something very important in Indian Cuisine and there is no compromise in this even in a humble vegetarian meal. A simple plain meal served well is equal to a sumptuous treat offered in a high end eatery. All we need is our heart full of love, basic passion for food, some hospitality and a little creativity. Our normal meal shifts itself to a fantastic feast if we apply these minuscule ideas and becomes one of the unforgettable memories in everyone's mind. It is only the small things that we do it in a subtle way, makes the biggest difference and this applies to food naturally.
Ingredients
Directions
Plop in a cup of chana dal in a skillet and add two cups of water. Pop the lid on and let it boil for about ten minutes in high flame. After a while, take off the lid and just pull out a few grains from the skillet and crush it under your fingers. If you can squeeze it easily while it is still firm then that is the pint to take it out. Transfer the boiled chana dal to a colander and strain off the excess water and let it cool.
Heat a little mustad oil in a wok and tip in a teaspoon of cumin seeds and wait for a split second to splutter. Dust in a little red chili powder and turmeric powder along with the required salt. Stir for a minute or two in medium flame and when it becomes fragrant just take the wok from the flame and keep aside. Let it cool. After some time, drop it into a blender and just blitz for a pulse or two to make a coarse powder out of it.
Add a cup of wheat flour to a bowl and tip in a little salt and ghee. Sprinkle some water and make a smooth dough out of it. Knead it well until it becomes soft and cover it with a damp muslin cloth and allow it to rest for a minimum of about ten minutes.
Take a small portion from the dough in the size of a big lemon and flatten it in your palms and press at the corners with your fingers in the circular motion to make a medium sized mould. Press it in such a way that you get a reasonably medium sized mould at the middle. Take a ladle full of chana dal stuffing and fill it up in the mould and collect all the fringes at the centre of the mould as if you do with a handkerchief.
Now press it at the middle roll it with your palms to make it smooth and free of wrinkles or bulges anywhere. Roll for a second or two to make it even and using a chakla belan make medium sized roti base out of it. Dust of some wheat flour while kneading to smoothen it up.
Heat a tawa and topple up a roti base over the tawa and smear mustard oil all around it. Let it get cooked up and after a minute flip to the other side and spill a little more oil and let the roti get roasted in high flame for a minute. Take it out when it is done and place it over a plate.
Similarly, make the other rotis and serve hot with any sabzi of your choice.
