Rajasthani Spiced Moth Dal With Bajra Roti Recipe

About this recipe

A hearty Rajasthani dinner featuring protein-rich moth dal cooked with aromatic spices, paired with wholesome bajra roti for a satisfying meal.

Ingredients

• 100 g Coriander Leaves
• 1 loaf French Loaf
• 400g Baby Roma Tomatoes
• - Black Pepper Powder-25 Gm
• 200 g Roasted Chana Dal
• - Bajra Flour | Organic Bajra Atta | Millet Atta | Pearl Millet Flour | Gluten-free Atta | High Fibre, Protein-rich, Low GI
• - Baby Tomatoes
• - Cumin Seeds 100g
• 20 g Turmeric Powder
• - Red Chilli
• - Coriander Powder
• 100 g Salt
• 1 kg Water Chestnuts
• 200 ml Mustard Oil
• - Tomato Ketchup

Instructions

1. 1. Wash the moth dal thoroughly and soak it in water for 4-5 hours.
2. 2. Boil the soaked moth dal in 300 ml water until tender, approximately 15 minutes.
3. 3. Heat oil in a pan and add cumin seeds; let them splutter for a few seconds.
4. 4. Add finely chopped tomatoes to the pan and cook until they soften, about 5 minutes.
5. 5. Stir in turmeric, red chili powder, coriander powder, and salt, mixing well to form a spice base.
6. 6. Add the boiled moth dal to the pan and simmer for 10 minutes, allowing the flavors to meld.
7. 7. In a bowl, combine bajra flour with a pinch of salt and lukewarm water to form a soft dough.
8. 8. Divide the dough into equal portions and roll each into a small ball.
9. 9. Flatten each ball into a roti shape using your palms or a rolling pin, keeping the edges smooth.
10. 10. Cook the rotis on a hot griddle for 1-2 minutes on each side, flipping until evenly cooked.