Dal Roti Recipe / A Quick And Easy Way to Make Traditional Dal Roti

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.