Ingredients:
- Masoor daal (Orange lentil) soaked ½ Cup
- Moong daal (Yellow lentil) soaked ½ Cup
- Pani (Water) ¼ Cup or as required
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Zeera (Cumin seeds) 1 tsp
- Ajwain (Carom seeds) ½ tsp
- Hari mirch (Green chilies) 2-3
- Namak (Salt) 1 tsp or to taste
- Pyaz (Onion) chopped 1 medium
- Hara dhania (Fresh coriander) chopped ½ Cup
- Olive oil ½ tsp
Lehsan Chutney:
- Olive oil 1 tbs
- Mash daal (White lentil) 1 tbs
- Hing (Asafeotida) ¼ tsp (optional)
- Zeera (Cumin seeds) 1 tsp
- Pyaz (Onion) 1 medium
- Lehsan (Garlic) cloves ¾ Cup
- Sabut lal mirch (Whole red chilies) 5-6
- Hara dhania (Fresh coriander) chopped 2-3 tbs
- Namak (Salt) ½ tsp or to taste
- Imli ka gooda (Tamarind pulp) 3-4 tbs
- Pani (Water) ¼ Cup or as required
Directions:
In grinder,add orange lentil,yellow lentil,water and grind well.
Add red chili powder,turmeric powder,cumin seeds,carom seeds,green chilies,salt,onion and fresh coriander,grind well & set side.
Grease griddle with olive oil and heat it.
Pout prepared batter,spread evenly and cook on low flame from both sides until done (3-4 minutes each side).
For Lehsan Chutney:
In frying pan,add olive oil,white lentil gram,fry until golden brown.
Add asafeotida,cumin seeds and mix well.
Add onion,garlic cloves and fry until translucent.
Add whole red chilies and mix well.
In blender jar,add onion+garlic mixture,fresh coriander,salt,tamarind pulp and blend until well combined.
Add water and blend again.
Serve Daal roti with lehsan chutney.
Ajza:
- Masoor daal (Orange lentil) soaked ½ Cup
- Moong daal (Yellow lentil) soaked ½ Cup
- Pani (Water) ¼ Cup or as required
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Zeera (Cumin seeds) 1 tsp
- Ajwain (Carom seeds) ½ tsp
- Hari mirch (Green chilies) 2-3
- Namak (Salt) 1 tsp or to taste
- Pyaz (Onion) chopped 1 medium
- Hara dhania (Fresh coriander) chopped ½ Cup
- Olive oil ½ tsp
Lehsan Chutney:
- Olive oil 1 tbs
- Mash daal (White lentil) 1 tbs
- Hing (Asafeotida) ¼ tsp (optional)
- Zeera (Cumin seeds) 1 tsp
- Pyaz (Onion) 1 medium
- Lehsan (Garlic) cloves ¾ Cup
- Sabut lal mirch (Whole red chilies) 5-6
- Hara dhania (Fresh coriander) chopped 2-3 tbs
- Namak (Salt) ½ tsp or to taste
- Imli ka gooda (Tamarind pulp) 3-4 tbs
- Pani (Water) ¼ Cup or as required
Directions:
Grinder mein masoor daal,moong daal aur pani dal ker ache tarhan grind ker lein.
Lal mirch powder,haldee powder,zeera,ajwain,hari mirch,namak,pyaz aur hara dhania dal ker ache tarhan grind ker lein & side per rakh dein.
Tawa ko olive oil sa grease karein aur garam ker lein.
Tayyar batter ko pour karein aur evenly pheela lein aur halki ancch per dono sides sa paka lein (3-4 minutes each side).
For Lehsan Chutney:
Frying pan mein olive oil aur mash daal dal ker golden brown hunay tak fry ker lein.
Hing aur zeera dal ker ache tarhan mix ker lein.
Pyaz aur lehsan dal dein aur translucent hunay tak fry ker lein.
Sabut lal mirch dal ker ache tarhan mix ker lein.
Blender jar mein pyaz+lehsan mixture,hara dhania,namak aur imli ka gooda dal ker ache tarhan blend ker lein.
Pani shamil karein aur dubara blend ker lein.
Daal roti ko lehsan chutney ka saath serve karein.
