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Learn about the ingredients
Dal Fry with Chapati
For the Chapati, mix the plain flour, wheat flour and salt in a bowl.
Add the required amount of water to form a firm dough.
Roll the dough to a flat and circular shape with a rolling pin.
On a medium heat pan, place one of the flat dough on the pan, occasionally flipping the dough on each side for 1 minute. The dough should puff up.
Transfer the Chapati to a serving plate then top it off with ghee.
Repeat this process for the other dough balls.
Soak the lentils in cold water overnight or for 30 to 45 mins before cooking.
Drain and set aside.
Heat the oil in a pressure cooker over medium heat.
Add the mustard seeds and cumin seeds and stir for 1 to 2 mins until they start popping.
Add the onion, garlic and ginger. Make sure that the garlic does not burn.
Stir until soft for about 5-8 mins.
Add the tomatoes and let them breakdown.
Add the turmeric, garam masala, salt, chili cumin and coriander powder.
Stir occasionally for 2 mins.
Add the lentils and mix through the spices.
Add the water, which should cover the lentils completely.
Put on the pressure cooker’s lid and let it cook away for 3 whistles.
Before serving, top it off by garnishing the soup with chopped coriander.
Water as needed
(adjust as needed)