Missi Roti aur Panchmel dal/ Chickpea Flour Flatbread and Five Lentils Spicy Stew

This time I am going to India’s largest state Rajasthan for a taste of its cuisine. Rajasthan is a land of colors and one of the beautiful states of India. Rajasthan has a diverse natural habitat, famous Thar Desert  ( Great Indian desert) on the north western part and Aravalli range on north east to south western part. One is dessert and other is fertile land. Jaipur is Rajasthan’s capital. Rajasthan is also a land of palaces and royal forts and beautiful buildings made of sandstones. If you want read more about read from here. Rajasthan is one place in my wish list to visit in India.

Rajasthani cuisine has its roots in the lifestyle of medieval Rajasthan when the chieftains were mainly at war. Usually food items are made in such a way that it could last for several days and also could be eaten without reheating. Scarcity of water and unavailability of fresh green vegetables has impacted their art of cooking. As a result, Rajasthan’s tastiest curries are made using lentils or gram flour/chickpea flour. Dry fruits, spices and yogurt are used in large quantities. 

In the desert belt of Rajasthan water usage is in the minimum but they use more milk, buttermilk and clarified butter/Ghee. Dry mango powder is used as substitute for tomatoes; asafetodia is used to enhance the taste in the absence of garlic and onions. 

Rajasthani garma masala is one of the spiciest among other Indian counter parts. Famous dishes from Rajasthan are Dal baati and churuma ladoo, Lapsi, Missi roti, ,Balusahi ,Besan-Chakki , Chaavadi, Gatte ka pulao, Papad ki sabji, i, Rajasthani Kadhi, Panchemel dal , Rajasthani bhindi etc. Rajasthan is not only famous for the spicy dishes but also for its sweets, they love to eat sweet before, during and after the meal. Some of the famous Rajasthani sweets are Chruma laddo, Mawa kachori, Ghevar, Malpuas, Rasogulla and Moong Dal Halwa .

Day before yesterday I made missi roti and panchmel dal. One good thing is that there was no prior tested taste bud on these dishes, so this was my first encounter with these dishes. As usual my hubby’s request was that make something palatable, I told him don’t worry I am going to make a tasty dish. I searched the internet for recipes, and there are tons of recipe for missi roti however I settled with this. I used Sanjeev kapoor’s recipe with modifications for making missi roti . I skipped pepper, green chili and onions. Missi roti is the flat bread made with besan/chickpea flour and whole wheat flour or using only chickpea flour. It is spiced with spices such as Ajwain (carom seeds), Shahjeera (caraway seeds) garam masala, red chili powder, anardana seed( dried pomegranate seeds) and coriander leaves. Only thing I found that dough is extremely sticky, you need to drench them with flour while spreading it, otherwise it will stick to the board. Missi roti is tasty when it is consumed warm. To go with missi roti I made panchmel dal.

Panchmel dal is a 5 mixed lentil stew. Since it contains 5 different types of lentils, it is extremely protein packed curry. I used Sanjeev kapoor’s recipe to make Panchmel dal, however reduced the spice content and added garlic which is not in the original. My mom used to add garlic to all the lentil based dishes, saying it is soothing for the stomach, the only exception was sambhar. Five different lentils are cooked and simmered with spices like coriander, red chili powder, green chili ginger garlic paste and cumin powder, it is seasoned with whole cloves, bay leaves, cumin and asafetodia.

Both dishes turned out to be awesome combo. Here goes the recipe.

One year ago: Kachori

Print recipe from here

How I made

For missi roti/ Chickpea flour flat bread

Recipe adapted from  Sanjeev kapoor's  khana khazana

Besan/chick pea flour: 1 ½ cup + extra for dusting

Whole wheat: 1 1/8 cup

Water: 1 cup

Salt: ¾ teaspoon or to taste

Ajwain( carom seeds): ¼ teaspoon

Cumin seeds: ½ teaspoon

Shahjeera( caraway seeds): ¼ teaspoon

Garam masala: ¼ teaspoon

Red chili powder: ½ teaspoon

Anardana/dried pomegranate seeds: ½ teaspoon (crushed into fine)

Oil: 1 teaspoon

Coriander leaves: 2 tablespoon (finely chopped)

How I made

In a large bowl mix all the ingredients except water. To this gradually add water and form smooth dough and set aside for 30 minutes.

Pinch out small lemon sized balls from the prepared dough and roll it into thin circle of 6 inch diameter.( make sure to dust the dough with chickpea flour, otherwise it will stick to the board)

Heat tawa or griddle in stove and when it becomes hot. Place the roti and cook for 30 seconds or until you start to see bubbles in the top. Flip and cook the other side for another 30 seconds or until you see brown spots on both sides.

Drizzle little oil on warm paratha and spread one side and keep aside. Place the oil less side of next paratha on the top of it. So that oil will be spread in both sides.

Enjoy with any curry. We enjoyed with Panchmel dal.

Preparation time: 15 minutes+ 30 minutes resting time

Yield: 12 no

Verdict: Yummy

Will you make it again: Yes I Will

For Panchmel dal/ Five lentils spicy stew

Recipe adapted from  Sanjeev kapoor's  khana khazana

What you need

Chana dal/ spilt Bengal gram: 1/8 cup

Whole moong dal/ whole green gram: 1/8 cup

Urad dal/ spilt black gram (skinless): 1/8 cup

Toor dal/ spilt pigeon peas: 1/8 cup

Masoor dal/ Whole red lentils: 1/8 cup

Salt: ¾ teaspoon or to taste

Turmeric powder: ¼ teaspoon

Olive oil: 1 tablespoon

Asafetodia: 1/8 teaspoon

Cumin seeds: ½ teaspoon

Whole cloves: 4 no

Bay leaves: 1 no

Dried red chilies: 2 no (halved into two)

Roasted cumin powder: ½ teaspoon

Coriander powder: ¼ teaspoon

Red chili powder: ¼ teaspoon

Garam masala powder: ½ teaspoon

Tomatoes: 1 no

Green chili –ginger garlic paste: 2 teaspoon

Coriander leaves: 1 tablespoon

Water: 3 cup

How I made

Wash and soak lentils for about 4 hours and pressure cook them with 2 cup of water for 6 whistles. It takes about 30 minutes and set aside.

In the mean time grind green chili, ginger and garlic into a fine paste set aside.

In a thick bottom pan add oil and heat cumin seeds, whole cloves, halved red chilies, bay leaves and asafetodia. When cumin seeds start splutter add green chili-ginger-garlic paste and fry for 2 minutes. To this add dry chili powder, turmeric powder cumin powder, coriander powder and garam masala and tomato and fry for another 2 minute or until tomato gets soft. To this add cooked dal, rest of water and salt for 6 minutes or until flavors gets blend in. Finally add chopped coriander leaves and switch of the flame.

Enjoy with warm Missi roti.

Preparation time: 45 minutes

Yield: 3 serving

Verdict: Yummy

Will you make it again: yes I will