Chana dal with roti

Name: Chana dal with roti
Total time: 45 min
Cuisine: Indian
Ingredients: 200 g chana dal, soaked for 1 hour; ≈ 700 ml water; 3 ml turmeric; 1 onion, finely chopped; 2 tsp ginger, grated; 2 green chillies, finely chopped; 2 tomatoes, finely chopped; 2 tbsp coriander leaves, chopped; 2 tbsp ghee; 1 tsp cumin, seeds; 1 ml hing (asafoetida); 3 ml red chilli powder; 1 tsp coriander powder; 3 ml garam masala; salt, to taste; 300 g atta; ≈ 200 ml water, for the dough; 1 tbsp ghee, to brush (optional)

Chana dal is thicker and nuttier than everyday toor dal: split Bengal gram soaked for an hour, pressure-cooked and simmered in a ghee masala of jeera, onion, ginger, tomato and garam masala, with hot rotis. Soak the dal an hour before you start (not counted in the time). It is also made with lauki, and Bengal's cholar dal, with coconut and raisins, goes with luchi. Jain homes leave out the onion and ginger.

45 minTime
45 minHands-on
4Portions
20 gprotein per portion
550kcal per portion

VegetarianContains: Milk protein, Gluten

Ingredients for 4 portions

200 gChana dal, soaked for 1 hour
≈ 700 mlWater
3 mlTurmeric
1Onion, finely chopped
2 tspGinger, grated
2Green chillies, finely chopped
2Tomatoes, finely chopped
2 tbspCoriander leaves, chopped
2 tbspGhee
1 tspCumin, seeds
1 mlHing (asafoetida)
3 mlRed chilli powder
1 tspCoriander powder
3 mlGaram masala
to tasteSalt

On the side

300 gAtta
≈ 200 mlWater, for the dough
1 tbspGhee, to brush (optional)

Method

Drain the soaked dal and put it in the pressure cooker with the water, turmeric and salt.
Pressure-cook on medium for 4 whistles, about 15 minutes, and let the pressure drop by itself. The dal should be soft but still hold its shape.
For the rotis, knead the atta with the water, adding it little by little, into a soft, smooth dough. Cover and leave to rest.
Chop the onion, green chillies, tomatoes and coriander leaves, and grate the ginger.
Heat the ghee in a kadai, add the cumin seeds and hing, then the onion, and fry until golden, about 5 minutes. Add the ginger and green chillies, then the tomatoes, red chilli powder and coriander powder, and cook until the tomatoes are soft and the ghee separates.
Tip the dal with its water into the masala, mash it a little with the back of the ladle and bring to the boil.
Simmer for 10 minutes, stirring now and then and adding a splash of hot water if it gets too thick.
Divide the dough into 12 balls and roll them out thinly, dusting with a little dry atta. Cook on a hot tawa until small brown spots appear on both sides, then puff each roti over the flame. Brush with ghee if you like and keep them wrapped in a cloth.
Stir in the garam masala and coriander leaves and serve the dal with the rotis.

Chana dal with roti

Ingredients for 4 portions

On the side

Method

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