Langar Dal and Tandoori Roti (Langar Daal, Tandoori Roti Recipe)

Name: Langar Dal and Tandoori Roti (Langar Daal, Tandoori Roti Recipe)
Ingredients: 1 cup whole black urad dal (about 200 grams); 1/4 cup split chickpeas (chana dal) (about 50 grams); 1/4 teaspoon turmeric powder; 1/2 teaspoon red chili powder; 1/2 teaspoon salt; 1 tablespoon finely chopped ginger; 2 tablespoons finely chopped onion; 1 bay leaf; 2-3 cups water (480-720 ml); For tempering:; 3 tablespoons ghee; 1 large onion, finely chopped; 2 large tomatoes, chopped; 3-4 green chilies, finely chopped; 1 tablespoon finely chopped ginger; 1 1/2 teaspoons coriander powder; 1 1/2 teaspoons red chili powder; 1/4 teaspoon turmeric powder; 2 tablespoons finely chopped cilantro; 2 cups all-purpose flour (about 250 grams); 1/2 cup plain yogurt (120 ml); 1/4 cup fresh cream (60 ml); 1/2 teaspoon salt; 1/2 teaspoon sugar; as needed Water; 1 cup basmati rice (about 200 grams); 2 tablespoons oil; 1 teaspoon cumin seeds; Salt to taste; 2 cups water (480 ml)

Parul Manish Jain @treatsgallery_

Raipur

Today is Sunday, a day off, and we're making something special for lunch: Punjabi-style Langar Dal, Jeera Rice, Amritsari Paneer Bhurji, and Tandoori Roti. The effort paid off because the kids and my husband said it tasted just like food from a dhaba (roadside eatery). When you get such lovely compliments, all the hard work feels worth it.

Parul Manish Jain @treatsgallery_

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Ingredients

1 cupwhole black urad dal (about 200 grams)
1/4 cupsplit chickpeas (chana dal) (about 50 grams)
1/4 teaspoonturmeric powder
1/2 teaspoonred chili powder
1/2 teaspoonsalt
1 tablespoonfinely chopped ginger
2 tablespoonsfinely chopped onion
1bay leaf
2-3 cupswater (480-720 ml)
For tempering:
3 tablespoonsghee
1large onion, finely chopped
2large tomatoes, chopped
3-4green chilies, finely chopped
1 tablespoonfinely chopped ginger
1 1/2 teaspoonscoriander powder
1 1/2 teaspoonsred chili powder
1/4 teaspoonturmeric powder
2 tablespoonsfinely chopped cilantro
For Tandoori Roti:
2 cupsall-purpose flour (about 250 grams)
1/2 cupplain yogurt (120 ml)
1/4 cupfresh cream (60 ml)
1/2 teaspoonsalt
1/2 teaspoonsugar
as neededWater
For Jeera Rice:
1 cupbasmati rice (about 200 grams)
2 tablespoonsoil
1 teaspooncumin seeds
Salt to taste
2 cupswater (480 ml)

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Steps

1

For the dal: Rinse the urad dal and chana dal, then soak them overnight. In the morning, drain and rinse again. Add the dals to a pressure cooker with turmeric, red chili powder, chopped onion, bay leaf, salt, ginger, and water. Close the lid.
2

Cook on high heat for 4-5 whistles, then turn off the heat. Meanwhile, finely chop the onion, tomatoes, ginger, and green chilies.
3

Open the cooker and lightly mash the dal with a masher. In a pan, heat ghee and add cumin seeds. Let them splutter, then add ginger and green chilies and sauté for 1 minute. Add the onion and sauté until it turns light pink.
4

Add the tomatoes and cook until soft. Stir in turmeric powder, coriander powder, and red chili powder. Mix well, then add the cooked dal and combine.
5

Cook for 4-5 minutes, add cilantro, and mix. Transfer to a serving bowl.
6

For the jeera rice: Rinse the rice 2-3 times. In a pressure cooker, heat oil and add cumin seeds. Add the rice, salt, squeeze in half a lemon, and add 2 cups water. Bring to a boil, then close the lid and cook for 2 whistles. Turn off the heat.
7

For the tandoori roti: In a mixing bowl, add flour, salt, and sugar. Mix, then make a well in the center and add yogurt and cream. Mix into the flour.
8

Gradually add water to knead into a soft dough. Cover and let rest for 10 minutes. After 10 minutes, apply a little oil and knead until smooth. Meanwhile, heat a skillet.
9

Take a slightly larger portion of dough and roll it into an oval shape. Brush one side with water and make marks with your fingertips as shown in the picture.
10

Place the roti on the skillet with the water side down. When it starts to puff up, flip the skillet upside down over medium heat to cook the top. Remove and brush with ghee.
11

To cook on a wok: Roll out the roti, brush with water, make marks with your fingertips, and place the water side down on a hot wok.
12

When it starts to puff up, remove from the wok and cook directly over medium heat on the stove.
13

Everything is ready! Serve all the dishes on a platter. I also made Amritsari Paneer Bhurji, salad, and buttermilk to go with it.
14

Here is the link for the Paneer Bhurji recipe:
https://cookpad.wasmer.app/in-hi/recipes/13672980-%E0%A4%85%E0%A4%AE%E0%A5%83%E0%A4%A4%E0%A4%B8%E0%A4%B0%E0%A5%80-%E0%A4%AA%E0%A4%A8%E0%A5%80%E0%A4%B0-%E0%A4%AD%E0%A5%81%E0%A4%B0%E0%A5%8D%E0%A4%9C%E0%A5%80-amritsari-paneer-bhurji-recipe-in-hindi?invite_token=6pDCSkyJ3Cwsw4ZGArJStgZG&shared_at=1622398381