Pahadi Mandua Roti with Gahat Dal
A wholesome Himalayan comfort meal featuring rustic finger millet flatbreads paired with nutrient-rich horse gram lentils. This earthy, warming combination is a staple of Uttarakhand mountain cuisine.
60min
Total Time
4
Servings
Pahadi
Cuisine
Recipe
1
Pressure cook the soaked horse gram lentils with salt, turmeric, and three cups of water for about 5 to 6 whistles until completely soft.
2
Heat mustard oil in a heavy-bottomed pan until it smokes, then cool slightly. Add cumin seeds and asafoetida.
3
Add chopped onions and ginger-garlic paste, sautéing until golden brown.
4
Add chopped tomatoes and dry spices (red chili, coriander, turmeric), cooking until the oil separates from the masala.
5
Pour the cooked horse gram lentils along with their water into the masala, simmer for 10 minutes, and garnish with fresh coriander.
6
In a large bowl, mix the finger millet flour and wheat flour. Gradually add warm water and knead into a pliable dough.
7
Divide the dough into equal portions, flatten them into thick rounds, and pat them by hand or gently roll them out.
8
Cook the mandua rotis on a hot tawa on medium heat until golden brown spots appear on both sides, and serve hot with the gahat dal.
Ingredients
2 cups finger millet (mandua/ragi) flour
1 cup whole wheat flour
Warm water as needed
1 cup horse gram (gahat/kulthi) lentils, soaked overnight
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
1 chopped onion
2 chopped tomatoes
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
2 teaspoons coriander powder
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.