Description
A comforting bowl of spiced lentils and homemade flatbread. Perfect for a cozy weeknight dinner.
Ingredients
Units
Scale
- 1/2 cups (118 ml) Toor Dal (Split Pigeon Peas)
- 1/2 cups (118 ml) Chana Dal (Split Chickpea or Bengal Gram)
- 3 tablespoons Ghee and/or Oil
- Pinch of Asafoetida (Hing)
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Ground Turmeric
- 1/2 teaspoon Chile Powder
- 5 to 6 Curry Leaves
- 1 medium Onion, chopped
- 1 medium Tomato, chopped
- 1 Green Chile, split in half lengthwise or finely chopped (seeded for less heat if desired)
- 1 teaspoon Freshly Grated Ginger
- 1 teaspoon Freshly Grated Garlic
- Salt
- 1 teaspoon Garam Masala
- Handful of Cilantro Leaves, for garnish
- 1 cups (237 ml) Wheat Atta Flour
- Olive Oil
- 1/2 cups (118 ml) tightly packed chopped Fresh Fenugreek
- 2 Garlic Cloves, crushed to a paste
- 1 Green Chile, minced
- 1/4 teaspoon Cumin Seeds
- 1/8 teaspoon Ground Turmeric
- Salt
Instructions
- Wash the lentils well in a sieve with cold running water until the water runs clear.
- Bring to a boil with 2 1/2 cups of water.
- Reduce heat and simmer for 30 minutes until the mixture resembles a thick soup, adding more hot water as needed (1/2 cup at a time).
- Heat the ghee and/or oil in a saucepan or skillet over medium heat.
- When hot, add a pinch of asafoetida, cumin seeds, chile powder, turmeric, and curry leaves.
- As the spices sizzle, reserve a teaspoon of the red oil for garnish.
- Add the onions and sauté for five minutes until the onions are soft.
- Add the tomatoes, green chile, ginger, and garlic, and saute for another five minutes.
- Add salt to taste.
- Add the spice-onion mixture to the dal and stir to combine.
- Take off the heat and add the garam masala.
- Transfer to a serving bowl, drizzle over the reserved chile oil and fresh cilantro.
- For the Flatbread:
- Place flour in a large mixing bowl.
- Heat 2 teaspoons oil in a skillet over medium heat (176°F/80°C).
- Fry the cumin until aromatic, about 2 minutes.
- Add the garlic and chile, and fry another 30 seconds.
- Add the chopped fenugreek (or spinach) and turmeric, and fry a minute or two until it wilts.
- Remove from the heat and add to the bowl of flour.
- Season with salt and stir to combine.
- Add 1/2 cup of water, little by little, stirring to combine.
- Continue to add water a tablespoon at a time until the dough is smooth and pliable.
- Cover and let rest 30 minutes.
- Divide the dough into five equal balls.
- Lightly flour a work surface and, using a rolling pin, roll out the dough until thin, approximately 7-inches in diameter.
- Heat a medium skillet over medium heat (176°F/80°C).
- Brush the dough with oil and add to the skillet, oil-side down.
- Brush the top with oil.
- Cook until lightly brown, 30 to 40 seconds, flip, and then cook on the other side until lightly brown and cooked through.
- Cover the paratha with a clean tea towel to keep warm.
Notes
- For a smoother dal, use an immersion blender to partially purée the cooked lentils before adding the spice mixture.
- Substitute spinach for fenugreek in the flatbread for a different flavor profile.
- Store leftover dal in an airtight container in the refrigerator for up to 3 days and reheat gently.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 500
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 65
- Fiber: 15
- Protein: 20
- Cholesterol: 10