Madua Roti and Gahat ki Dal are iconic dishes from Garhwali cuisine, blending health and taste. Madua Roti is made using finger millet flour, kneaded into soft dough and cooked on a griddle. Gahat ki Dal, rich in protein, is prepared with horse gram, tempered with garlic, ginger, and spices for a robust flavor. The dal is cooked to a thick consistency and garnished with fresh coriander. The combination of soft rotis and spicy dal is a hearty, wholesome meal. Pair it with green chutney or buttermilk for an authentic touch.
Ingredients
For Madua Roti:
- Finger Millet (Madua) Flour: 2 cups
- Wheat Flour: 1/2 cup (optional, for easier rolling)
- Salt: A pinch
- Warm Water: As needed
For Gahat ki Dal:
- Horse Gram (Gahat): 1 cup, soaked overnight
- Onion: 1 medium, finely chopped
- Tomato: 1 medium, chopped
- Garlic: 4-5 cloves, minced
- Ginger: 1-inch piece, grated
- Green Chilies: 2, finely chopped
- Turmeric Powder: 1/2 teaspoon
- Coriander Powder: 1 teaspoon
- Cumin Seeds: 1 teaspoon
- Mustard Oil/Ghee: 2 tablespoons
- Salt: To taste
- Fresh Coriander: For garnish
Preparation Steps
Step 1: Prepare the Dough for Madua Roti
- In a large bowl, mix finger millet flour, wheat flour (if using), and a pinch of salt.
- Gradually add warm water and knead into a soft dough. The dough may feel slightly sticky; cover it with a damp cloth and let it rest for 10-15 minutes.
Step 2: Prepare Gahat ki Dal
- Cook the Dal: Drain the soaked horse gram and cook it in a pressure cooker with 3 cups of water and turmeric powder for 3-4 whistles. Let the pressure release naturally.
- Mash the Dal: Mash half of the cooked dal with a ladle or masher to thicken the consistency.
Step 3: Prepare the Tempering (Tadka)
- Heat mustard oil or ghee in a pan. Add cumin seeds and let them splutter.
- Add garlic, ginger, and green chilies, saut ing until fragrant.
- Add chopped onions and cook until golden brown. Then, add tomatoes and cook until soft.
Step 4: Combine the Dal with Tempering
- Add coriander powder, salt, and a little water to the onion-tomato mixture. Cook for 1-2 minutes.
- Pour the cooked dal into the pan, mixing well. Let it simmer for 5-7 minutes to blend the flavors.
- Garnish with fresh coriander leaves and set aside.
Step 5: Cook the Madua Roti
- Divide the dough into equal portions and roll them into small balls. Flatten and roll out each ball into a round roti.
- Heat a tawa or griddle over medium heat and cook each roti until brown spots appear, flipping occasionally. Apply ghee if desired for a softer texture.
Step 6: Serve
Serve the hot Madua Roti with a bowl of piping hot Gahat ki Dal. Pair with a side of green chutney or buttermilk for an authentic Garhwali experience.
Tips
- For a gluten-free version, avoid adding wheat flour to the Madua Roti dough.
- Adjust the spice level in the dal according to your preference.
- Gahat (horse gram) is rich in protein, making this dish both nutritious and filling.
Enjoy this soulful meal that brings the flavors of Garhwal straight to your plate.
