Bhakri Recipe & Masala Dal - Ajwain Paratha

I saw this in jaya tv’s “Anitha vin samayal”. I found it simple and healthy.I gave a try. It was excellent in taste. We loved it. I have made it thrice so far. Thanks to Mrs.Anitha kuppusamy Smile . She used ghee in the actual recipe but i used oil..Please go through the recipe.

BHAKRI

INGREDIENTS
1 cup – 200ml

Wheat flour – 1 cup
Jeera – 1 tsp (OPTIONAL)
Ajwain – 1.5 tsp
Salt & water – As needed.
Oil – 1 tbsp ( She told to use 2 tbsp of ghee)

METHOD

Take a broad bowl and mix all the ingredients given above.Knead well .
Make rotis and cook on tawa drizzling little ghee or oil around it.
Enjoy with masala dal or any kurma of ur choice !!

MASALA DAL

INGREDIENTS

1 cup – 200ml

Toor dal –1/8 cup
Masoor dal – 1/8 cup
Moong dal – 1/8 cup
Channa dal – 1/8 cup
Black gram dal – 1/8 cup
Turmeric powder – 1/4 tsp
Salt & water- as redq

To grind

Coriander seeds – 1 tbsp
Red chilly – 4 nos ( She told to use kashmiri red chilly for nice color.But i used normal ones)
Jeera / cumin seeds – 1 tsp
Ginger – one inch piece
Garlic – 7 – 8 cloves or (replace with ginger garlic paste)
Cinnamon – 1 small stick
Cloves – 3 nos
Pepper – 8 nos
Saunf – !/2 tsp (optional)
Water – as needed.

To saute

Oil – 1tbsp
grated onion – 2 nos
tomato – 2 nos

Coriander leaves – to garnish

Method

Pressure cook all the dals together with little turmeric powder and a drop of oil.
Grind all the ingredients given under “ To grind” by adding little water to make a smooth paste.
Heat oil/ghee in a kadai and add the items given under saute.Saute till the tomato mushes. Then add the ground paste and saute till the raw smell emanates.
Add the cooked and mashed dals and add enough water and salt.
Let it boil for sometime. Please keep the medium flame and cover the kadai while it boils otherwise it splashes everywhere.
Add water whenever needed. Allow it to boil for 5-10 mins.
Switch off the flame and garnish with coriander leaves

Serve hot with rotis /Phulka or paratha !!.

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