Ingredients with Measurements:
- 2 cups whole wheat flour
- 2 tablespoons ghee
- 1 teaspoon salt
- 2 tablespoons sesame seeds
- 1/2 cup water
- 2 tablespoons vegetable oil
- 2 cups cooked black lentils
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 cup tomato puree
- 1/2 cup cream
- 2 tablespoons chopped cilantro
- Salt to taste
Special Equipment Needed:
- Bowl
- Rolling pin
- Frying pan
- Spatula
Step-by-Step Instructions:
1. In a bowl, mix together the whole wheat flour, ghee, salt, and sesame seeds.
2. Add the water and knead the dough until it is soft and pliable.
3. Divide the dough into 12 equal parts and roll each part into a ball.
4. Heat the vegetable oil in a frying pan over medium heat.
5. Flatten each ball of dough and fry until golden brown.
6. Remove from the heat and set aside.
7. In a separate pan, heat the ghee over medium heat.
8. Add the cumin seeds and fry until fragrant.
9. Add the coriander powder, red chili powder, garam masala, and turmeric powder and fry for a few seconds.
10. Add the cooked lentils and tomato puree and mix well.
11. Simmer for 10 minutes, stirring occasionally.
12. Add the cream and cilantro and mix well.
13. Simmer for a few more minutes until the mixture thickens.
14. Add salt to taste.
15. To serve, place the litti on a plate and top with the dal makhani.
Time:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 446
Fat: 16.7g
Carbohydrates: 57.2g
Protein: 13.2g
Substitutions for Ingredients:
- Whole wheat flour can be substituted with all-purpose flour.
- Ghee can be substituted with butter.
- Lentils can be substituted with chickpeas.
- Cream can be substituted with coconut milk.
Variations:
- The litti can be stuffed with a variety of fillings such as mashed potatoes, paneer, or vegetables.
- The dal makhani can be spiced up with additional spices such as garam masala or cumin powder.
Tips and Tricks:
- The dough for the litti should be soft and pliable.
- The dal makhani should be cooked on low heat to prevent burning.
Storage Instructions:
The litti and dal makhani can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The litti and dal makhani can be reheated in the microwave or on the stovetop.
Presentation Ideas:
The litti and dal makhani can be served with a side of rice or naan.
Garnishes:
The litti and dal makhani can be garnished with chopped cilantro, chopped onions, or grated cheese.
Pairings:
The litti and dal makhani can be paired with a variety of accompaniments such as raita, chutney, or pickles.
Suggested Side Dishes:
The litti and dal makhani can be served with a variety of side dishes such as a salad, yogurt, or vegetable curry.
Troubleshooting Advice:
- If the dough for the litti is too dry, add a few tablespoons of water and knead until the desired consistency is achieved.
- If the dal makhani is too thick, add a few tablespoons of water and simmer until the desired consistency is achieved.
Food Safety Advice:
- The litti and dal makhani should be consumed within 3 days of preparation.
- Leftovers should be stored in an airtight container in the refrigerator.
Food History:
Litti is a traditional dish from the Indian subcontinent, which is typically served with dal makhani. The dish is believed to have originated in the state of Bihar in India.
Flavor Profiles:
The litti and dal makhani have a savory and slightly spicy flavor.
Serving Suggestions:
The litti and dal makhani can be served as a main dish or as a side dish.
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Region: Indian