Misi Roti with Dal

Misi Roti with Dal (Yellow split peas or Chana Dal)
The beauty about this recipe is that this is a 2-in-1 recipe and you can enjoy one or the other according to the time you have.

Step 1: To cook (Yellow split peas or Chana Dal):

Ingredients
1 cup of yellow split peas, uncooked
2 cups of water
1 tsp or turmeric
1/2 tsp of salt or according to taste
2 tbsp Ghee or butter
1 Small onion, diced
1 small tomato, diced
1 1/2 tsp cumin, whole seeds
Fresh coriander leaves finely chopped

Preperation
In a large pot, place the salt peas and water, bring to boil once and then to a slow simmer. Add turmeric and salt and cover. Allow to cook for at least 20 minutes or till they become soft, stirring occasionally.

In a small skillet or frying pan, put the ghee or butter, once hot add cumin seeds, chopped onion and cook till it becomes golden brown (4 to 6 minutes). Add the finely chopped tomato and cook for another 4 to 5 minutes. Add the contents of the frying pan to the split peas and allow to simmer for at least 5 more minutes.

Garnish with fresh coriander and serve hot with rice

Step 2: to make Misi Roti with dal:

You are left with this dal from the night before and dont fancy eating it again, you can use it for making misi rotis.

Whole weat flour - 1 cup
Gram flour (Besan) - 1/2 cup (optional)
Spinach or fenugreek leaves, finely chopped - 1/4 lb (optional)
Small Onion, finely chopped - 1
Green chillies, chopped - 2
Cooked Dal (above)
Salt according to taste

To make the dough: Put the wheat flour, gram flour, spinach or fenugreek leaves, onion, chillies and salt to taste in a deep bowl. Add sufficient dal to knead into a stiff dough. Leave to rest for 10 minutes and then knead again.

To make Misi Rotis: Divide the dough into small ball sized portions. Rollout each one into a thick round or square shape, using a rolling pin and some whole wheat flour. Heat a griddle or flat base pan until very hot. Put the rolled out roti on the griddle, turning over after 10 seconds. Cook for about 25 to 30 seconds until brown spots appear all over and it is cooked. While still on the griddle put a generous coating of ghee on both sides. Make the other rotie/chapattis in the same way.

Serve hot with a small cube of butter and yoghurt.

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