I have no idea why this simple yet ingenious rural dish is called Dal ka Dulha which would literally translate as "Groom of the pulses". I do conjecture however, that this dish must have originated due to people's need to produce a meal somewhat similar to Dal - Roti- Sabzi combo without actually being one.
Check it out:
Ingredients
Toor Dal 250 Gms cooked with turmeric and salt
Regular roti dough
1 fine chopped (lengthwise) onion
1 spoon ginger garlic paste
Whole red chillies or fine chopped green chillies according to taste
1 spoon ajwain
Pinch of hing
Desi ghee for tadka
Method:
Cook the Toor dal as it is normally done in a pressure cooker till it is done. Then open the lid of the cooker, pour in more water and let it simmer on low/medium flame.
Meanwhile, roll out a big plate sized, about quarter inch thick roti. Take a knife and cut it criss cross like 'namak para'. Stick the two opposite ends of this 'roti para' and plop them into the simmering dal. Keep plopping till you have finished making all of them.
Let it simmer for another 25 minutes till it gets cooked.
In another wok, heat desi ghee. Add hing, ajwain, a little jeera and red chilli. Add the chopped onions till they are golden brown. Now you can pour the simmering dal into this wok or empty the tadka mixture into the cooker whichever you prefer.
It tastes best with red stuffed chilli pickle or boiled potato bharta.
Method to make potato bharta:
Boil a few potatoes and peel and mash them. Add in roughly chopped 4-5 cloves of garlic, chopped green chillies and 2 tbsp mustard oil to give it that special tangy flavor.
Check it out:
Ingredients
Toor Dal 250 Gms cooked with turmeric and salt
Regular roti dough
1 fine chopped (lengthwise) onion
1 spoon ginger garlic paste
Whole red chillies or fine chopped green chillies according to taste
1 spoon ajwain
Pinch of hing
Desi ghee for tadka
Method:
Cook the Toor dal as it is normally done in a pressure cooker till it is done. Then open the lid of the cooker, pour in more water and let it simmer on low/medium flame.
Meanwhile, roll out a big plate sized, about quarter inch thick roti. Take a knife and cut it criss cross like 'namak para'. Stick the two opposite ends of this 'roti para' and plop them into the simmering dal. Keep plopping till you have finished making all of them.
Let it simmer for another 25 minutes till it gets cooked.
In another wok, heat desi ghee. Add hing, ajwain, a little jeera and red chilli. Add the chopped onions till they are golden brown. Now you can pour the simmering dal into this wok or empty the tadka mixture into the cooker whichever you prefer.
It tastes best with red stuffed chilli pickle or boiled potato bharta.
Method to make potato bharta:
Boil a few potatoes and peel and mash them. Add in roughly chopped 4-5 cloves of garlic, chopped green chillies and 2 tbsp mustard oil to give it that special tangy flavor.
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