Classic Chapati with Dal Tadka

Bahan

• Whole wheat flour (Atta)2 cups
• Waterapprox. 1 cup
• Salt1/2 tsp
• Ghee or Oil2 tbsp
• Toor dal (split pigeon peas)1 cup
• Turmeric powder1/2 tsp
• Tomatoes1 medium, chopped
• Onion1 small, finely chopped
• Garlic cloves3-4, minced
• Ginger1 inch piece, grated
• Green chilies1-2, slit
• Cumin seeds1 tsp
• Mustard seeds1/2 tsp
• Asafoetida (Hing)a pinch
• Red chili powder1/2 tsp
• Coriander powder1 tsp
• Garam masala1/2 tsp
• Fresh cilantro2 tbsp, chopped

Langkah

1. 1

   For the Chapati Dough: Combine whole wheat flour and salt in a bowl. Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 20 minutes.

2. 2

   For the Dal: Rinse the toor dal thoroughly. Pressure cook the dal with 3 cups of water and turmeric powder until very soft (about 4-5 whistles). Mash the cooked dal.

3. 3

   Prepare the Tadka (Tempering): Heat ghee or oil in a small pan. Add cumin seeds, mustard seeds, and asafoetida. Let them splutter.

4. 4

   Add chopped onions and sauté until golden brown. Add minced garlic, grated ginger, and green chilies. Sauté for a minute.

5. 5

   Add chopped tomatoes, red chili powder, coriander powder, and salt. Cook until tomatoes are soft and oil starts to separate.

6. 6

   Pour the tadka mixture into the mashed dal. Add garam masala and mix well. Simmer for 5-7 minutes, adding water if needed to reach desired consistency. Garnish with fresh cilantro.

7. 7

   For the Chapatis: Divide the dough into small balls. Roll each ball into a thin, round disc using a rolling pin. Dust with flour as needed.

8. 8

   Heat a tawa or griddle over medium-high heat. Cook the chapati for about 30 seconds per side, until small brown spots appear.

9. 9

   Flip the chapati and cook the other side. Then, using tongs, carefully place the chapati directly over a medium flame to puff up. Cook for a few seconds on each side until puffed.

10. 10

    Brush the puffed chapati with ghee or oil. Serve hot with the Dal Tadka.