Rajasthani Daal with Khooba Roti
Rajasthani daal aur khooba roti -Mildly spiced mix lentils with a special Indian flatbread – specialty of Rajasthan (India)
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3/4 cup Split whole green lentils
- 2 tbsp Yellow lentils /moong daal
- 2 tbsp Bengal gram /chana daal
- 3/4 tsp Turmeric Powder / Haldi Powder
- 1 tbsp Lemon Juice / Nimbu Ka Ras
- 1/4 cup Fresh Coriander / Cilantro / Hara Dhaniya
- 1 cup Tomatoes / Tamatar (chopped)
- 1.5 tbsp Ginger / Adrak (chopped)
- 1 tbsp Green chili/hari mirch
- 1/2 tsp Red chili powder
- 1 tsp Coriander Powder / Dhaniya Powder
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/2 tsp Asafoetida / Hing powder
- 2 Whole red chilies
- 1 tsp Salt / Namak
- 3 cup Whole Wheat Flour / Atta
- 6 tsp Cooking oil or ghee
- 1 tsp Salt / Namak
Instructions
- 1
How To Make Rajasthani Daal
- 2
Wash and soak all the 3 lentils in 2 cup water for 15 minutes .
- 3
Add the soaked lentils along with the water and pressure cook for 1 whistle( or till cooked) on medium flame(don’t over cook it)
- 4
Heat ghee in a pan,add cumin seeds,asafoetida and whole red chilies.
- 5
Now add chopped green chilies,ginger and tomatoes,then add salt and cook till tomato become soft and mushy.
- 6
Now add turmeric,coriander powder and chili powder,mix and cook for few minutes.
- 7
Add this tempering in the boiled daal and add approx 1.5 cup of hot water,mix cover and cook on low flame for 5 minutes.
- 8
Add lemon juice and fresh coriander.
- 9
Before serving -heat 2 tsp ghee in a small pan add 1/3 tsp of cumin
- 10
seeds ,when become golden in colour ,remove from the flame and add
- 11
kashmiri chili powder and pour over the hot daal.
- 12
Serve hot with khooba roti,salad and pickle.Take wheat flour in a big bowl,add salt and melted ghee,rub and mix well.
- 13
How To make Khooba Roti
- 14
Take wheat flour in a big bowl,add salt and melted ghee,rub and mix well.
- 15
Now add water and make a medium soft dough,cover and rest for 10 minutes.
- 16
Take a small ball from the dough and dust with dry flour.
- 17
Make a medium thick chapati with a rolling pin.
- 18
Place this on a medium hot griddle and cook slightly from one side till colour changes slightly(kacha pakka)
- 19
Now remove the roti (flat bread)from the griddle and take it on a plate.
- 20
Pinch the roti all over in a circle using your thumb and finger,as shown in the picture to make indentations.
- 21
Now again place it on the gridddle and cook from both the sides on medium heat.
- 22
Now remove from the gridlle and cook directly on open flame on low heat
- 23
Cook till golden spot appears on both the sides.
- 24
Generously smear with ghee all over:)
- 25
Serving suggestions-serve rajasthani daal with khooba roti, salad and pickle.