Daal Roti

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Daal Roti is a lentil curry made with chana daal (split bengal gram) and served with phoolka's or ajwain (carrom) puri. I prefer ajwain poori with chana dal as it balances the meal. This is dear hubby's one of the favorite daal. It is a very simple yet healthy recipe with a delicious taste.
Daal Roti
Ingredients: 

Daal 
  • 1 cup chana daal
  • 2 cups water 
  • 1 small onion, finely chopped 
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds 
  • 1 tsp coriander-cumin powder
  • 1 tsp ginger garlic paste
  • 1/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 /2 tsp chaat powder
  • 2 tsp mint paste
  • pinch of salt
  • pinch of asafoetida 
  • 1/4 cup of coriander leaves
  • 1 tsp lemon juice
  • 1 tbsp oil

Poori
  • 1 cup wheat flour
  • 2 tsp cumin seeds
  • 2 tsp carrom seeds
  • pinch of salt
  • 1 tbsp hot oil
  • water as required 
  • Oil for frying
Method:
Daal:

  • Rinse the chana daal in running water. Pressure cook the chana daal with 2 cups of water on a medium flame for 7 to 8 whistles. 
  • As the daal cools down we will prepare for the tempering.
  • Heat Oil in a pan. Add mustard and cumin seeds when the oil is heated. As the seeds crackle add pinch of asafoetida, ginger garlic paste, mint paste, coriander cumin powder, chaat powder and onion.
  • Fry this mixture till onions are golden brown. Then add the turmeric and red chilli powder.
  • Now add the cooked chana daal and salt to this mixture.
  • Add water and mix well. Simmer the daal on low flame for 7 to 8 minutes. 
  • Squeeze lemon juice and garnish it with coriander leaves before you serve.
  • Serve with phoolka's or ajwain puri.
Poori:
  • Mix the wheat flour, cumin seeds, carrom seeds, oil and the salt. Add water little by little and knead the dough. The dough should neither be too firm or too soft.Let the dough sit for 10-15 minutes before you start rolling the pooris. 
  •  Divide the dough into equal size balls.  Lightly dust the balls in flour and roll out a small size poori. Dont make the poori too thin else they wont be fluffy and soft.  
  • Heat enough oil in a pan on medium flame. As soon as the oil gets heated add the poori one by one for deep frying. 
  •  Gently press the poori with the laddle when it tries to float on the top so that it puffs up. 
  • Turn over and cook for few sec or until its golden in color. 
  • Place the poori on a plate covered with paper towel. 
  • Continue to roll and cook remaining batch of pooris. 
  •  Poori's are ready to serve with Daal.

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