Authentic Kumaoni Madua Roti with Pahadi Dal
Experience the rustic flavors of the Himalayas with nutrient-rich finger millet flatbread served alongside a hearty, spiced black lentil soup. This wholesome pairing brings comforting mountain warmth straight to your dining table.
55min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Wash and soak the black lentils for at least 4 hours, then pressure cook with water, turmeric, and salt until soft and tender.
2
Heat mustard oil in a pan, add cumin seeds, and let them crackle.
3
Sauté minced garlic, grated ginger, and chopped onions until golden brown.
4
Pour in the tomato puree and cook until the oil separates from the masala.
5
Add coriander powder and red chili powder, mix well, then pour the cooked lentils into the tempering and simmer for 10 minutes.
6
To make the rotis, mix the madua flour with a pinch of salt and gradually add warm water to knead into a soft dough.
7
Divide the dough into equal balls, dust with dry flour, and gently roll out into thick flatbreads.
8
Cook the madua roti on a hot tawa on both sides until golden spots appear, applying a touch of ghee if desired.
9
Serve the hot finger millet rotis alongside the steaming pahadi dal, garnished with fresh coriander.
Ingredients
2 cups finger millet (madua/ragi) flour
1 cup warm water
A pinch of salt
1 cup whole black lentils (pahadi dal)
3 cloves garlic, minced
1 inch ginger, grated
1 onion, finely chopped
2 tomatoes, pureed
2 tbsp mustard oil
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp red chili powder
Fresh coriander leaves for garnish
Salt to taste
*This AI-generated recipe may contain inaccuracies.