Making bajra roti

• In a pan, add water and salt.  mix well and bring water to boil.
• When water starts to boil, lower the flame and add the flour mixture to it. mix well with a rolling pin.
• Switch off the gas. Cover and steam dough for 2 minutes.
• Now add the flour mixture into a large pan and knead it into a smooth dough. The dough should be smooth and soft. add little hot water if the dough is not properly bind.
• Now take a medium size ball and flatten it out between your palm.
• Then place it on a rolling board and dust some dry flour on it to prevent it from sticking while patting it.
• now roll it out into a round shape thick roti. Apply some ghee and sprinkle black pepper powder and dry flour on its top surface and fold it into a half circle.
• Again, spread ghee, black pepper powder, and dry flour on it and again fold into a triangle-shaped layered pattie.
• Then merge edges slightly and gave pattie to a round shape (refer to video)
• Now Coat it with dry flour and gently roll it out layered paratha.
• Place it on a hot Tawa and cook on medium flame till brown spots on both sides. Do not cook the roti on low flame.
• Apply some ghee to cooked roti and serve with adad ni dal (urad dal tadka).

making adad ni dal (urad dal tadka)

Pressure cooking the dal

• In a pressure cooker, add 2 tbsp oil, bay leaf, cloves, and cinnamon. Saute it.
• Then add soaked urad dal and sauté it for 2 min.
• Now add turmeric powder, red chili powder and salt. Mix well.
• Then add 3 cup water and cover the lid and pressure cook for 5 whistles or till the urad dal is cooked.
• Let the pressure go down by itself, then open the lid.
• Mash cooked dal slightly and keep it aside.

Dhaba style adad ni dal

• in a pan, add oil, cumin seeds, dry red chili, and chopped garlic cloves. Saute it.
• Then add onion, chopped ginger, and green chili pieces. Saute it.
• add chopped tomatoes and salt. sauté till the tomato becomes slightly soft.
• Now lower the flame and add turmeric powder, red chili powder, coriander powder, garam masala, and Kasuri methi. sauté masala till oil separates from its sides.
• Then add boiled dal and mix well.
• Now add ¾ cup hot water and mix well. Adjust the water quantity as per your liking dal consistency.
• Cover and let it come to a simmer on low flame for 8-10 minutes. Do stir in between.
• Meanwhile in a mortal-pestle add 10 garlic cloves, ½ tsp cumin seeds, 1 tbsp red chili powder, and 1 tsp coriander powder. Crush it. Kathiyawadi-style garlic paste is ready.
• Then in a tadka pan, add ghee, a pinch of hing, ½ tsp cumin seeds, and 1 tsp garlic paste. Saute it and add hot tadka to the cooked dal. Mix well.
• Now add lemon juice and some coriander leaves. Mix well.
• serve adad ni dal with layered bajra roti.