Try this famous Rajasthani Dal and Khub Roti, Recipe

Life Style: Rajasthani Dal and Khuba Roti is a special roti of Rajasthan made from whole wheat flour. Indentations are made by pressing the semi-cooked roti from all sides and then it is cooked on low flame.

Traditionally it is cooked on coal fire, but we can also cook it on gas stove. When the roti is completely cooked, melted ghee/butter is applied thoroughly on it so that its inside is filled with ghee.

Traditionally this roti is made thicker and bigger than the normal roti, but no one in my house likes such big and thick roti, so I make it smaller and thinner, but this gives you an idea. That’s how it is made and so make it as per your choice.

Material

for pulses

3/4 cup whole green lentils

2 tbsp yellow dal/mung dal

2 tbsp bengal chana dal

3/4 teaspoon turmeric powder

1 tbsp lemon juice/lemon juice

1/4 cup fresh coriander/cilantro/green coriander

tempering

1 cup chopped tomatoes

1.5 tbsp chopped ginger/adrak

1 tbsp green chilli/green chilli

1/2 tsp red chilli powder

1 tsp coriander powder / coriander powder

1 teaspoon cumin/whole cumin

1/2 tsp asafoetida powder

2 whole red chillies

1 teaspoon salt/salt

for good bread

3 cups whole wheat flour/flour

6 teaspoons cooking oil or ghee

1 teaspoon salt/salt

Method

For Rajasthani Dal

* Wash all 3 pulses and soak them in 2 cups of water for 15 minutes.

* Add soaked dal with water and cook on medium flame for 1 whistle (or till cooked) (do not overcook it)

* Heat ghee in a pan, add cumin, asafoetida and whole red chilli.

* Now add chopped green chillies, ginger and tomatoes, then add salt and cook until the tomatoes become soft and pulpy.

* Now add turmeric, coriander powder and chilli powder, mix and cook for a few minutes.

* Add this tempering to the boiled dal and add about 1.5 cups of hot water, cover and cook on low flame for 5 minutes.

* Add lemon juice and fresh coriander.

* Before serving – Heat 2 tsp ghee in a small pan, add 1/3 tsp cumin seeds, when the color turns golden, remove from flame and add Kashmiri chilli powder and pour over the hot dal.

* Serve hot with Khuba roti, salad and pickle. Take wheat flour in a large bowl, add salt and melted ghee, mix well.

for good bread

* Take wheat flour in a big bowl, add salt and melted ghee to it and mix well.

* Now add water and knead medium soft dough and cover and keep it for 10 minutes.

* Take a small ball from the dough and sprinkle dry flour on it.

* Roll out medium thick roti with the help of rolling pin.

* Place it on a medium hot pan and cook till one side changes its color slightly (Kachha Pukka).

* Now take out the roti from the pan and take it out in a plate.

* Using your thumb and finger, press the roti into a round shape from all sides, as shown in the picture.

* Now place it again on the pan and cook it from both the sides on medium flame.

* Now remove it from the pan and cook it directly on open flame on low flame.

* Cook until golden brown on both sides.

*Apply ghee liberally all around 🙂

* Suggestion – Serve Rajasthani Dal with Khuba Roti, salad and pickle.