Dal Tadka

Prep the ingredients per the instructions above.

Prep the Tandoori Roti: In a large bowl, mix flour, sugar, baking powder, baking soda, and salt until well combined. Add yogurt and start to knead the dough. Add water as needed and continue to knead for 5 minutes. Then add oil and knead until the dough turns smooth and soft. Cover with plastic wrap and rest for 1 hour.

Cook the rice according to the instructions on the package.

To a pot add pigeon peas with turmeric, salt, and water. Bring to a boil then lower to a simmer covered with a lid. Cook until tender then remove from the heat.

Meanwhile crush garlic, ginger, and green chili with a mortar and pestle and set it aside.

In a heavy bottom pan, heat ghee on medium heat. Once hot, add the cumin seeds, crushed coriander seeds, and cloves. Saute for a few seconds until fragrant.

Then add onions, and cook for around 3 to 4 minutes until they are soft and start changing color.

Add the crushed garlic-ginger-green chili. Cook for 1 to 2 minutes until the raw smell goes away.

Add the chopped tomatoes, salt, and mix well. Cover and cook for 7 to 8 minutes until tomatoes are very soft and cooked.

Then add the coriander powder, garam masala, red chili powder, cilantro, and fenugreek. Stir the spices with the masala for 30 seconds.

Add the boiled pigeon peas and mix. add water if needed if it looks too thick. Let the peas simmer for 3 to 4 minutes. Remove the clove.

For the tempering/tadka, heat ghee in a small pan. Once the ghee is hot, add chopped garlic, and dried red chilies.

Cook for one minute until the garlic starts changing color. Add red chili powder; remove pan from heat.

Pour tempering over the pigeon peas and mix.

Tandoori Roti: Heat a skillet on medium heat. After the dough has rested, knead again, making sure the dough is soft. Evenly portion the dough into balls and dust with flour. Roll gently with a rolling pin, making sure the roti is slightly thick, about 1/4 inch. Then sprinkle a few droplets of water over the top and spread evenly.

Cook the Tandoori Roti: Transfer the roti water side down onto the heated skillet. Cook for a minute or until the roti partially puffs up and the base browns. Then flip the roti over in the pan to cook the other side. (Don’t worry if there are some black spots appearing; it gives a tandoor effect.)

Finish the Tandoori Roti: Make sure the roti is cooked completely. Brush the top of the tandoori roti with butter while hot.

Finish rice: Once tender, season with salt and pepper to taste. Fluff with a fork and cover with a lid.

Mix the coconut water with lime.

Garnish dal tadka with more cilantro and serve with rice, tandoori roti, and coconut lime water.