Winter is here!
We fitness-conscious foodies are now going to have a good time with our winter special recipes prepared in a healthy way. So, presenting before you all, our all-time favourite Cornmeal flatbreads a.k.a ‘Makkai ki Roti’. And to complement it, we are going to prepare a beautiful slow-cooked ‘Masoor Dal Makhni’. Makkai ki roti is usually enjoyed with another delicacy, Sarson ka Saag. But to my surprise, I found the former mentioned combination equally beautiful and hence I couldn’t stop myself from sharing it with you all.
This dish is full of protein, essential carbohydrates, and lots of other nutritional needs. Consuming Makkai ki roti during winters provides warmth to our soul along with enriching our body with B-complex vitamins that can keep sluggishness at bay. On the other hand masoor dal is my personal favourite as it has goodness as well as high taste quotient.
Let us get into the nutritional factors of the core ingredients of this platter.
MAKKI KA ATTA / CORNMEAL-
Cornmeal is as healthy as any flour, as it’s rich in fiber and many vitamins, minerals, and antioxidants. It gives the warmth to the body in winters. Being rich in fiber it helps in better digestion process. Being High in fiber and protein it also contributes to weight management and many more.
WHOLE MASOOR DAL / WHOLE RED LENTIL-
It stabilises blood sugar level. Keeps the heart healthy by lowering cholesterol. Effective in weight loss program. It has anti-ageing properties. It contributes to bone and teeth health too. Contributes to good brain health as well as radiant skin.
There are two dishes in the platter.
For MAKKI KI ROTI / CORNMEAL FLATBREAD-
- 2cups Makki ka atta/cornmeal (course one)
- Warm water (required to knead the dough)
- Salt as per taste
- 1tsp Carom seeds/ ajwain
- 1tsp desi ghee/ clarified butter
For WHOLE MASOOR DAL MAKHNI-
- 2cups of whole masoor dal / whole red lentil(soaked overnight)
- 1 finely chopped onions
- 1tbsp ginger garlic paste(freshly made)
- ½ cup freshly made tomato puree
- 1tbsp jeera/cumin seeds
- 2tbsp garlic juice (fresh)
- 1tbsp Kashmiri Mirch powder
- 1tbsp white butter
- 1tbsp ghee
- Salt as per taste
- Water as per required
- 1tsp Kasuri methi
WHOLE MASOOR DAL MAKHNI-
- Wash the soaked masoor dal properly.
- In a heavy bottom, pan take enough of water to boil the dal.
- Put the soaked dal into the water followed by salt and garlic juice.
- Cover and cook till dal is nicely cooked.
- In another pan put 1tbsp ghee.
- Into nicely hot ghee goes whole cumin.
- In goes the onion. Cook it till translucent
- Put the ginger garlic paste. Sauté till fragrant.
- Put the fresh tomato puree and cook until oil separates.
- Add little bit of water to the masala and give it a boil.
- Put the masala into the boiled dal.
- Mix it and cook it on simmer for 5 minutes with continuous mixing.
- Mash the dal partially for a nice thick dal.
- Heat the butter in one more pan and melt it.
- In goes the Kashmiri chilli powder and Kasuri methi.
- Add water to the pan to stop the cooking and avoid burning.
- Put the mixture into the dal.
- Cook it for another 2 min with continuous stirring.
- Put the cover and let it stand for 5 min before serving.
MAKKI KI ROTI-
- Take the cornmeal in a flat thalli/pot.
- Put the salt and carom seeds and mix well.
- Put the warm water to one side.
- Knead the dough and make the roti/flatbread with smooth hands.
- Put the roti on a nice hot Tawa.
- Brush ghee on it and roast it till nicely done from each side.
Serve hot with onion julienne and lime.