Archive for the ‘Indian Food’ Category

Dal Tadka

Dal is a staple in my house. Hubby loves it, my kid loves it and I am not the exception. I try to make dal every other day. Today’s recipe is simple dal which is easy to make and delicious too. If you are running out of time but still want to make something simple and wholesome, this is definitely for you. Pair this with plain white rice and some fried papads on side and TA-DA, you got a dinner or lunch ready in 30 minutes.

This dal dish will be one of my all time favorite ways of making dal. I make this dal with arhar dal and masoor dal which is pressure cooked together and in the end I temper the dal with cumin seeds, garlic and dried red chill. Hence the name Dal Tadka. Tadka is nothing but a hindi term for tempering. Tempering – It is a method widely used in Indian cuisine, in which whole spices are heated in hot oil and then mixture is added to the final dish to enhance the flavor.

Dal tadka


For dal:

  • 1/4 cup arhar dal/split yellow dal lentils
  • 1/4 cup masoor dal/split pink lentils
  • 1 small-sized onion, chopped
  • 1 medium-sized tomato, chopped
  • 1 teaspoon grated ginger
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • a pinch of asafoetida/hing
  • salt to taste
  • 2 teaspoon oil
  • water to cook
  • 1 tablespoon of ghee
  • chopped coriander leaves for garnish

For Tempering/Tadka:

  • 1 tablespoon oil
  • 1/2 cumin seeds
  • 2 dried red chilli
  • 1 big garlic cloves, grated
  • a pinch of asafoetida/hing


  • Mix both the dal together and wash them in several changes of  tap water. Keep it aside.
  • Heat a pressure cooker, add oil and then add chopped onions and cook until it turns light brown in color, add grated ginger, chopped tomatoes, turmeric powder, coriander powder, gram masala powder and salt to taste.
  • To the above masala, add dal and sufficient water and cook dal for about 3-4  whistles on medium-low heat. Once the pressure cooker cools down, open the lid and mash the dal until creamy and mashed.
  • Dal will be little thick after mashing up, add water for desired consistency. It should not be too thick or thin. Once the desired consistency is reached, give a boil, add a tablespoon of ghee and check for seasoning.
  • Cover the dal with lid and prepare tadka for the same. At this step you can add the tadka and mix the whole thing together. Or you can serve the dal with tempering on top of it.
  • Heat oil in a small pan, add cumin seeds, dried red chillies, a pinch of asafoetida, grated garlic and cook until garlic turns light brown in color.
  • Once done, pour the entire tempering into dal and serve.  Sprinkle with chopped coriander leaves to serve.
  • Serve Dal tadka with plain white rice and  roti. Enjoy!

Dal Rice

Missi Roti

Honestly speaking,  growing up at my house my mom used to make only one or two kind of paratha’s  and that is Aloo paratha and methi paratha. But after marriage, I got introduced to varieties of paratha. My mom-in-law makes many different kind of parathas. Sometimes she will just knead the dough with left over dal or beans curry and make paratha for breakfast.

this recipe is my mom-in-law’s recipe.  When she was visiting us she had made this paratha for breakfast so many times.

Missi roti is made by combining any kind of flour with some spices, greens, chopped onions. I have seen so many recipes for miss roti made by gram flour and whole wheat flour on net but I remember my mom-in-law making this by combining makki ka atta and whole wheat flour.

I have made this for our dinner and served with some yogurt and pickle on side. The way I like to eat paratha, you can also have this with any side dish or sabzi.

Missi Roti


  • 2 cups Whole wheat flour, plus extra for dusting
  • 1  cups makki ka atta/ corn flour
  • 1 1/2 cups fresh methi leaves, washed and finely chopped
  • 1 green chilli, deseeded and chopped
  • 1 small purple/red onion, finely chopped
  • 1 tablespoon ghee to be added to the dough
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon chaat masala powder
  • 1/2 teaspoon degi mirch/red chilli powder
  • 1 teaspoon ginger garlic paste
  • 1/2 teaspoon carom seeds
  • warm water for kneading the dough
  • salt to taste
  • oil, for frying the roti


  • In the bowl of your stand mixer, combine all of your ingredients except the water and oil for frying.
  • Attach the dough hook to your mixer and start on a low speed. Slowly add water to the flour mixture. Gradually increase the speed to medium until a ball forms. If the dough does not release from the sides of the bowl, add some flour. If the dough is very dry and flour-y, add a small amount of water.
  • Once the dough forms into a ball, allow the mixer to knead for 4-5 minutes at medium-high.
  • After the kneading is finished, cover the dough with damp towel and allow to rest for 15-30 minutes.
  • Alternatively you can also knead the dough with your hands.
  • Once rested knead the dough for a minute and then divide the dough into 9 equal portions. Make rounded balls with each portion.
  • Heat a cast iron skillet on medium-high heat.
  • Take one dough ball at a time. Flatten it slightly and roll both sides in some whole wheat flour.
  • With a rolling pin, roll the balls into a circle of medium-sized roti about 5-6 inch in diameter.
  • Transfer the rolled out dough circle on the hot skillet. Cook  for about a minute on one side. Flip it over. Grease with oil on the top side.
  • After about a minute flip it over and grease oil on the other side. Cook both sides till brown spots appears on both the sides.
  • Serve it with some pickles and curd or with any Indian side dish.

Missi Roti