Panchmel Dal with Bajra Roti

Ingredients

• •100 g mixed dal (dry): 20 g each of toor, chana, moong, masoor and urad, soaked 30 minutes
• •100 g bajra flour, for 2 rotis (1 per person)
• •1 onion (60 g) and 1 tomato (80 g), finely chopped
• •2 tsp ghee (10 g)
• •Cumin, hing, 2 dried red chillies, 1/2 inch ginger, turmeric, red chilli, coriander powder, salt
• •200 g curd, to serve

Method

1. 1.Pressure cook the soaked dals with turmeric, salt and 3 cups of water for 4 to 5 whistles until soft but not mushy.
2. 2.Heat the ghee, add cumin, hing, dried chillies and ginger, then the onion. Cook until golden.
3. 3.Add the tomato and powdered spices and cook until soft. Pour in the dal, simmer 5 minutes and adjust the thickness with hot water.
4. 4.Knead the bajra flour with warm water, pat into 2 rounds between your palms and cook on a hot tawa until spotted on both sides.
5. 5.Serve 1 bajra roti with half the dal and 100 g curd per person.

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