MISSI ROTI


INGREDIENTS

3/4th cup Whole wheat flour
3/4th cup Gram flour
2-3 Green chillies
1 tsp Cumin seeds
1 pinch Hing
1 tsp Turmeric
2 tsp Red chili powder
1 tbsp Ghee melted
1 small Onion finely chopped
Few leaves of dried kasoori methi
Salt



PROCEDURE

1. Grind the green chillies and cumin seeds in a blender.

2. In a large mixing bowl mix all the ingredients, add sufficient amount of water and knead into a soft uniform dough.

3. Wrap in a moist cloth and allow to sit for 30 minutes.

4. Divide the dough into lemon sized balls, roll out each ball into a circle.
(These circles should be slightly thicker than regular whole wheat rotis.)

5. Flip it on a hot griddle until golden brown on both sides.

Gloss it with ghee or unsalted butter.


DAAL TADKA

INGREDIENTS

3/4th cup Toor daal
1 medium sized Onion thinly sliced
6-7 Green chilies slit
2 medium sized tomatoes chopped
6 cloves of garlic roughly crushed
1/2 tsp Turmeric
1/2 tbsp Olive oil
Salt

For tempering(Tadka):
1 tsp Mustard seeds
1 tsp Cumin seeds
1 pinch Hing
Few curry leaves
2 Dried red chilies(Optional)
1 tbsp Ghee

PROCEDURE

1. Soak the daal for at least 20 minutes. Pressure cook the daal with sufficient amount of water and 2 slit green chilies and few slices of onion.

2. Heat oil in pot add the left over green chilies and sliced onion.
Once the onions are soft add the garlic saute for a minute and add turmeric.

3. Add the chopped tomatoes and salt, cook until tomatoes are soft.
Add the pressure cooked daal and a cup of water. Boil until all the ingredients are well done.

4. In a small vessel heat ghee and add all the tempering ingredients once they start spluttering add it to the cooked daal.

Feast upon with hot rotis.