Step-by-Step Instructions

1. 1.Cook the Urad Dal

   Add 1 cup of split urad dal to a pressure cooker. Add water to wash the dal thoroughly 1-2 times, then drain. Add 1.5-2 glasses of fresh water to the washed dal. Close the pressure cooker lid and cook for 4-5 whistles on medium heat until the dal is soft.

2. 2.Prepare Bajra Dough

   While the dal is cooking, sift 1 cup of bajra flour into a plate. Add 0.25 tsp of salt and mix well. Gradually add water and knead the dough thoroughly for several minutes until it is soft and pliable. The dough should be slightly loose. Form a small ball from the dough for one roti.

3. 3.Pat the Bajra Roti

   Take the dough ball and shape it between your palms. Using the lower part of your palms, gently pat the dough, moving from the outside towards the center, to flatten it into a round roti. Ensure the edges are smooth and the roti is of even thickness.

4. 4.Cook the Bajra Roti

   Heat a clay tawa (or any tawa) on high heat. Once hot, carefully place the patted roti onto the tawa. Cook for a minute until small bubbles appear, then flip it. Cook the other side until it has brown spots, then flip again. Press gently with a spatula to help it puff up. Cook until both sides are well-cooked and have nice brown spots.

5. 5.Prepare the Dal Base

   Once the pressure cooker cools, open it. Mash the cooked dal lightly with a whisk; do not use a blender as the dal should retain some texture. Add about 1.5 glasses of water to adjust consistency and stir well. Place the cooker back on the stove and turn on the heat.

6. 6.Season the Dal

   Add 1 tsp salt, 0.5 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp coriander-cumin powder to the dal. Add 1 chopped tomato, 2 chopped green chilies, a few sprigs of curry leaves, and 1 small piece of jaggery. Stir everything well and let the dal simmer for 5-7 minutes on low heat.

7. 7.Prepare Dal Tempering

   In a small tempering pan, heat 1 tbsp of oil. Once hot, add 1 tsp mustard seeds, 0.5 tsp cumin seeds, 2 dry red chilies, and a pinch of asafoetida (hing). Let them splutter. Turn off the heat.

8. 8.Temper the Dal

   Pour the hot tempering directly into the simmering dal. Immediately cover the dal with a lid for a minute to infuse the flavors. Then, stir the dal well. Add 1 tsp of pre-sautéed garlic-chili paste (if using) and stir again. Let the dal simmer for another 5 minutes.

9. 9.Serve the Meal

   Once the dal is perfectly cooked and has simmered for enough time, turn off the heat. Serve the hot Urad Dal in a bowl, along with fresh Bajra Roti topped with ghee, a side of jaggery, buttermilk, and green chilies.