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Daal
and roti form the staple diet for a major part of north
India especially Punjab.Listed here are some new recipes
for dal -roti which are perfect for special occasions:
 Daal
Shah Pasand ( Sukhi Daal)
To Serve -4
Preparation Time -15 minutes
Cooking time -20 minutes
Ingredients
Dhuli Moong daal 250 GMS
Ghee/oil
1 tsp..
Cloves
10 .
Peppercorn
10
Ginger
garlic paste1 tspn.
Fenugreek
seeds 10-12
Turmeric
powder 1+1/2 tspn.
Red
chilli (powder) 1+1/2 tsp..
Salt
to taste
Water
3 cups
Method
Wash
daal. ( Do not soak ) .Heat oil in a pan . Add cloves,
peppercorn, fenugreek seeds, stir once, then add ginger
garlic paste. Stir.Saute till light golden and garlic
flavour is neutralised.
Add
daal. Stir , then add turmeric,chilli powder and salt.
Add
three cups of water,stir,bring to boil,cover and simmer
on lower heat for 15 minutes or till the daal is done
and all the water has been absorbed.
If
daal is not cooked , sprinkle a little water and cook
till done. Goes well with buttered rotis or rogani rotis.
Rogani
Roti
Ingredients
Flour
500 gms
Ghee
1 Tbspn. .
Milk
2 cup
Salt
1 tsp..
Cummin
seeds (crushed)
Butter
(optional)
Method
Sift
flour,salt mixed together through a sieve.Rub in ghee
till well mixed and then add
the cummin seeds. Knead the flour to make a medium stiff
dough.Divide into small balls.
Place
the tava on a high flame. Lower the flame when hot.Roll
out small
rotis and placeonthe tava.Prick with a fork or gently
nick ata few places with a knife to prevent fluffing
up.Allow to bake oneach side keeping the flame low for
2 minutes or till uniformly done. Pat on a little butter
while still hot.
Goes
very well with omelette and alu ki sabzi Use as breakfast
bread all by itself or with hot masala tea .
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