tadka dal与roti

Stir together moong dal, masoor dal, toor dal, salt, turmeric, and 6 cups water in a large saucepan; bring to a boil over medium-high. Reduce heat to medium-low; partially cover, and cook, stirring occasionally, until dal is soft and tender, 35 to 40 minutes. Add up to remaining 1 cup water, 1/4 cup at a time, until desired thickness and consistency is reached.

Stir together atta, 3/4 cup water, and salt in a medium bowl. Knead mixture in bowl until all dry flour is incorporated,adding remaining 1/4 cup water, 1 tablespoon at a time, if needed to incorporate flour. Transfer dough to a clean work surface; knead until stretchy and slightly sticky, 5 to 7 minutes. Shape dough into a ball, and return to bowl. Cover with a clean towel; let stand at room temperature until dough is smooth and matte, about 30 minutes.

Heat oil in a medium-size heavy-bottomed saucepan over medium. Add cardamom, cloves, and cumin; cook, stirring constantly, until fragrant, 30 to 45 seconds. Add onion and serrano chiles; cook, stirring often, until onion is lightly browned around edges, 5 to 8 minutes. Add tomato; cook, stirring often, until tomato begins to break down, 2 to 4 minutes. Remove from heat. Add tomato mixture and cilantro to dal mixture; stir to combine. Season to taste with salt. Cover and keep warm over low.

roti面团休息后，将其掉入用Atta轻轻灰尘的工作表面。将面团均匀分成16块（每个大约1盎司）。一次使用1块面团，将剩余的块覆盖在毛巾上，将面团变成球。用atta彻底尘埃球，然后稍微弄平。使用滚动销，将面团滚成一个圆圈，直至均匀薄，直径约为6英寸。每次卷后旋转磁盘90度，偶尔用Atta进行翻转和灰尘，以制成一个完美的圆圈。重复剩下的面团块。

热一个大型铸铁煎锅/高。位置1roti round in skillet; cook until bubbles start to form and bottom is speckled with brown spots, 30 to 45 seconds. Flip roti using tongs; cook until it puffs up completely and is evenly cooked on both sides, 30 to 45 seconds. (Small charred spots are delicious and totally OK.) If roti doesn’t completely puff up, pat the top using a clean towel to encourage it to inflate. Remove roti from skillet, and brush both sides lightly with melted ghee; transfer to a serving plate. Repeat process with remaining roti rounds and ghee.

In a small skillet, heat ghee over medium-high. Add dried chiles and cumin to pan; cook, stirring occasionally, until cumin is toasted and fragrant, about 30 seconds. Divide dal mixture among bowls, and drizzle each portion with desired amount of warm tadka. Sprinkle with additional cilantro, and serve alongside hot roti.