Name: Dal, Rice, chapati, sabji recipe by Ashvini Singh at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 2
Ingredients: 1 cup toor dal; 3 cup of water; 1/4 tbs turmeric powder; Salt to taste; Cumin seeds; 1 tbsp ghee; Red chili; Chopped green coriander; 1 cup rice; Half cup water; 2 cups whole wheat flour; 1 cup warm water; 4cups of shredded cabbage; 1 cup of fresh peas; 1 medium to large tomato Or ½ cup of finely chopped tomatoes; ¼ teaspoon turmeric powder; ½ teaspoon kashmiri red chilli powder; ½ teaspoon coriander powder (dhania powder); ½ teaspoon garam masala powder; 1 teaspoon cumin seeds (jeera); ¾ to 1 teaspoon ginger paste; 1.5 to 2 tablespoon oil,; salt as required; few coriander leaves for garnishing

Ingredients Serving: 2

1 cup toor dal
3 cup of water
1/4 tbs turmeric powder
Salt to taste
Cumin seeds
1 tbsp ghee
Red chili
Chopped green coriander
1 cup rice
Half cup water
2 cups whole wheat flour
1 cup warm water
4cups of shredded cabbage
1 cup of fresh peas
1 medium to large tomato Or ½ cup of finely chopped tomatoes
¼ teaspoon turmeric powder
½ teaspoon kashmiri red chilli powder
½ teaspoon coriander powder (dhania powder)
½ teaspoon garam masala powder
1 teaspoon cumin seeds (jeera)
¾ to 1 teaspoon ginger paste
1.5 to 2 tablespoon oil,
salt as required
few coriander leaves for garnishing

Instructions

TAKE 1 CUP DAL AND WASH IT
ADD 3 CUP OF WATER AND SALT TO TASTE
THEN ADD THE LENTILS IN A PRESSURE COOKER. ALSO ADD A PINCH OF TURMERIC POWDER
PRESSURE COOK THE LENTILS FOR 8-9 WHISTLES ON A MEDIUM FLAME TILL THEY ARE COOKED COMPLETELY. ONCE THE DAL IS COOKED
IN ANOTHER PAN, HEAT 2 TABLESPOON GHEE
PINCH OF HING.AND 1 TBSP CUMIN SEEDS 2 RED CHILI
FRY IT FOR SECOND. ADD CHOPPED CORIANDER LEAVES
DAL IS READY
HEAT 1.5 TO 2 TBSP OIL IN A FRYING PAN OR KADAI 1 TSP CUMIN FIRST. THEN ADD ¾ TO 1 TSP GINGER PASTE
ADD 1 MEDIUM TO LARGE SIZED CHOPPED TOMATO (½ CUP OF FINELY CHOPPED TOMATOES).
STIR AND THEN ADD ¼ TSP TURMERIC POWDER, ½ TSP RED CHILLI POWDER
AND ½ TSP CORIANDER POWDER .STIR AND SAUTE TILL YOU SEE OIL RELEASING FROM SIDES OF THE MIXTURE.
ADD SHREDDED OR CHOPPED CABBAGE/ ADD ¾ TO 1 CUP OF FRESH GREEN PEAS
STIR VERY WELL AND SEASON WITH SALT.
ONCE THE PEAS ARE COOKED, IF THERE IS ANY MOISTURE IN THE PAN, THEN SIMMER THE VEGGIES ON A LOW FLAME TILL ALL THE MOISTURE IS A BIT DRIED UP. I USUALLY KEEP SOME MOISTURE IN THE VEGGIES.LASTLY ADD ½ TSP GRAM MASALA POWDER AND CHOPPED CORIANDER LEAVES. MIX WELL.
SABJI IS READY
ON A WELL FLOURED SURFACE ROLL THE FLATTENED BALL INTO A CIRCLE 7 TO 8 INCHES IN DIAMETER,
ROLL AROUND THE ROLLING PIN, AND TRANSFER TO A HOT, GREASED GRIDDLE OR HEAVY SKILLET.
BRUSH WITH USLI GHEE OR MELTED SHORTENING
ROTI IS READY
TAKE 1CUP RICE AND WASH IT PROPERLY
NOW ADD HALF CUP OF WATER
RICE IS READY

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