Tag Archives: Bajri

White Urad Dal – with aromatic spices

Urad Dal……simple, nourishing and absolutely delicious. The Dal is my father’s favorite made simply with a fabulous baghaar of mint, onions, cumin, cilantro and fresh ginger in ghee. The Roti is dough with Bajri, spelt, rye and whole wheat flour. Heavenly!

Urad dal, also known as white lentil or black lentil is  grown in the southern parts of Asia. This particular type is a split and washed Urad dal which is white. Rich with Protein and Vitamin B, it also has iron, folic acid, calcium, magnesium, potassium
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The recipe is extremely simple and it very little time to cook. The trick is to add just about enough water for the lentils to stay dry after cooked.

Here is what you need:

2 cups of white urad 

2 inched of fresh ginger

2 whole red chillies

2 greens chillies

1 tbsp dry mint

1 tsp cumin

1 tsp mustard seeds

2 cloves of garlic sliced

1 medium onion thinly sliced

fresh month and coriander

2 tbsp olive oil with 1 tsp of ghee

salt to taste

Soak the dal for 2-4 hours, drain and cook with about 1 1/2 inches of water, salt, an inch of ginger and 1 red chili. Boil until soft and watch closely so it does not stick. If there is excess water, you can drain so the dal stays dry.

Put the cooked dal in a serving dish and prepare the baghaar (tempering).

Heat oil in a pan and add onions and 1 whole red chili, once the onions begin to get barely brown, add garlic, cumin, green slices chillies. Then add dry mint for just 30 seconds.

Pout the baghaar over the dal and tope with cilantro, thin slices of ginger and fresh month.

Serve with fresh bajri/spelt roti.

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Methi ki roti

A friend as work introduced me to these delicious rotis ( bread) that his wife had packed for lunch. So grateful that he shared them with me. I made these at home as a low gluten version

Methi or fenugreek can be used dry or fresh. It is used in multiple cuisines such as Indian, Persian and Egyptian. Methi has multiple health benefits including helping lower cholesterol.

About the flours:

Jowar (white millet) is a gluten-free, high-protein, cholesterol-free source of essential nutrients, including dietary fiber, iron, phosphorus and thiamine. It is a great substitute for whole wheat.

Bajri is another millet flour full of nutrients

Rye is lower in gluten that wheat and high in fiber. It has been touted to work well for weight loss.

The dough will no be very pliable due to the low gluten content so use your hands and light pressure on the rolling pin to roll them out.

1 cup of Rye flour

1 cup of bajri flour

1 cup of jowar flour

1 cup of dry methi leaves

1/2 cup of kefir or youghurt

1/2 tsp of himalayan salt

 

Knead the dough with a bit of warm water as needed.

Roll out the rotis and cook on a flat pan with a dash of ghee. Serve with a side of chutney and vegetable korma. It is a delicious as a snack by itself.

 

Karela Roti

Bitter Melon or Karela known for its bitter taste and for its ability to fight diabetes. Normally I remove the seeds and use this vegetable in juicing, getting all the nutrients. Using it in a bread recipe was a delicious move. You could also fry the bread and make puri’s and serve with dal. I served it with cauliflower and sambar.

5-photo 1-002 Karela peel 3 Karela skins shredded and soaked in salt for about 15 mins

1 cup Bajri flour

1 cup Jowhar flour

1/2 cup whole wheat flour

1 tbsp sooji (semolina)

1tpsp ground flaxmeal ( optional)

2 tbsp besan flour

1 tsp coriander powder

1 tsp ginger powder

1 tsp cayenne powder ( reduce if needed)

Make the dough with all the ingredients in warm water and a pinch of salt.4-photo 1-001

Since this is pretty low in gluten, it make be hard to roll out. You can put the dough balls between plastic wrap to help if needed. 3-photo 4-0012-photo 3 1-photo 2