PREP TIME TOTAL TIME SERVINGS | 20 - 25 minutes 30 - 45 minutes 2 portions |
So finally with a clipped nose I quickly finished cooking for him, and then enjoyed making my dinner!
It is a very simple and a quick recipe. A perfect combination of dal, roti and spices. The way it’s made, it can even be called an Indian pasta dish!
One can do justice to it only after garnishing it with at least 1 – 2 tsp of ghee and then feasting on it!
Bon appetite!
INGREDIENTS Tur Dal Oil Mustard Seeds Fenugreek Seeds Curry Leaves Kokum Red Chilli Powder Turmeric powder Hing / Asafoetida Kala / Goda Masala Jaggery For the Dhoklis Wheat Flour Salt Ajwain Sesame Seeds Turmeric Powder Red Chilli Powder Asafoetida Oil Water | QUANTITY 3/4th cup 1.5 tbsp 1 tsp 1/2 tsp 10 - 15 4 - 5, big, black kokum 1/2 tsp, Kashmiri Red Chilli Powder 1/2 tsp 1/4 tsp 1.5 tbsp 2 tbsp 1/2 cup to taste 1/4 tsp 1/4 tsp 1/4 tsp 1/4 tsp pinch 1 tbsp to knead a roti dough |
In a large plate, place the flour. Add some salt, carom seeds (ajwain), sesame seeds, turmeric powder, red chili powder, asafoetida and oil. Mix it well. Then using water, knead it into a roti dough and set aside till the rest of the preparations are done.
Serve garnished with a spoonful of ghee.
MY NOTES
Kala Masala is a typical Maharashtrian masala, which has a very different taste and flavor as compared to Garam Masala. Since the spices used to make this masala are pretty different from that of Garam Masala, or any other masala, there is really no close substitute to it. So if this masala isn't available to you, you can substitute it with you favorite masala, and hopefully that does the trick.