Tuesday, 14 November 2017

Missi Roti and Potato and Dal Curry

Missi Roti

2 cups chickpea flour
3/4 cup whole wheat flour
1 small bunch spring onion - white part only; chopped
1 tbsp chopped fresh coriander leaves
2 green chilies, chopped
1 tbsp coriander seeds, crushed
1 tsp carom seeds (ajwain seeds)
1 tsp chili powder
1 tsp black pepper, crushed
1 tsp turmeric powder
salt, to taste
warm water, as needed  

oil or ghee, for frying

In a large bowl, combine chickpea flour, wheat flour and the rest of the ingredients 
until a stiff dough forms. 
Knead well until smooth, add more water, a teaspoon at a time, if necessary.

Divide dough into 8 equal portions; let stand for 30 minutes. 
Roll dough into balls. 
On a lightly floured work surface, roll balls into 5- to 6-inch disks.

Heat a large skillet over high heat. 
Add about 1/2 teaspoon ghee or oil. 
When oil is hot, place dough in pan. 
Cook until dough browns slightly, about 1 minute. 
Turn and cook on opposite side, about 1 minute. 
Lightly brush each side with ghee or oil and repeat flipping until evenly cooked. 
Repeat process, wiping skillet and re-oiling after each roti. 
Serve immediately.

Potato and Dal Curry

1 cup chana dal, soaked in cold water for 1 hour and drained
1/2 cup masoor dal, soaked and drained
1/4 tsp turmeric powder
1/2 tsp chili powder

3 tbsp oil
3 shallots, thinly sliced 
1 small knob of ginger, grated
2 cloves garlic, peeled and chopped
a small handful fresh curry leaves
2 medium tomatoes, chopped 
1 tbsp curry powder 
5 medium potatoes, peel and cut into cubes 
2 green chilies, slit lengthways  
1/2 cup water 
1/4 tsp garam masala
2 tbsp chopped fresh coriander

 Put dal into a large saucepan and cover with water.
Add turmeric powder and chilli powder. 
Do not add salt at this point as it makes the lentils take longer to soften. 
Bring to a boil and skim off any scum that floats to the surface 
then turn the heat down and allow the lentils to continue simmering gently until they are tender. 
Add half a tsp of salt and set aside but do not drain. 

Heat oil in a large pan.
Add onion, garlic, ginger, curry leaves and tomatoes until softened  and aromatic.
 Stir in curry powder, potatoes, green chilies and water, 
cover and cook on a medium-low heat until potatoes are soft.
Then add the boiled lentils along with their water. 
Stir and adjust the seasoning. 
Turn the heat down, cover and allow to simmer on low heat until the flavours are well infused 
and the lentils are thick and creamy. 
Finally sprinkle some garam masala 
and add the chopped fresh coriander.

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