Mixed Dal with Roti

Ingredients

• 120 gMixed lentils
• 100 gWhole-wheat flour
• 1 mediumTomato, finely chopped unless the method says otherwise
• 2 clovesGarlic, peeled and finely chopped or grated
• 1 tbspGhee
• 1/4 tsp, or to tasteSalt
• as specified in the instructionsWater
• 1/8 tspTurmeric
• 1/2 tspCumin seeds

Contains: wheat, gluten.

Method

1. 1Rinse the mixed lentils, then pressure-cook with 1/4 tsp turmeric and 400ml water until soft, about 15 minutes.
2. 2Knead the whole-wheat flour with water into a soft dough. Cover and rest for 15 minutes.
3. 3Melt 1 tbsp ghee in a small pan over medium heat. Add the minced garlic and 1/2 tsp cumin seeds, and sizzle for 30 seconds until fragrant.
4. 4Add the chopped tomato and cook for 2 to 3 minutes until softened.
5. 5Pour this tempering into the cooked dal and simmer together for 3 to 4 minutes, adding water to loosen if needed. Season with salt.
6. 6Roll the rested dough into thin circles and cook each on a hot tawa for 1 minute per side until lightly browned and puffed.
7. 7Serve the hot dal with the fresh rotis.