Soft Chapati & Daal recipe

Ingredients

• 2 cups whole wheat flour (atta)

• ½ tsp salt

• 2 tsp oil (optional, for softness)

• Water, as needed

Instructions

1. Mix flour and salt in a bowl.

2. Gradually add water and knead into a soft, smooth dough. Add oil if using.

3. Cover the dough and let it rest for 20–30 minutes.

4. Divide the dough into small balls. Roll each ball into a thin circle.

5. Heat a tawa or pan. Cook the chapati on medium flame until bubbles appear. Flip and cook the other side until golden brown spots appear.

6. Press gently with a spatula or cloth for puffing (optional).

7. Keep cooked chapatis covered in a clean cloth to stay soft.

Simple Daal 

Ingredients

• 1 cup toor dal (pigeon pea) or moong dal

• 3 cups water

• 1 small onion, chopped (optional)

• 1 small tomato, chopped

• 1 tsp turmeric powder

• Salt, to taste

• 1–2 tsp ghee or oil

• 1 tsp cumin seeds

• 1–2 dried red chilies

• ½ tsp asafoetida (hing)

• Fresh coriander, chopped

Instructions

1. Rinse dal and pressure cook with water, turmeric, and salt until soft (3–4 whistles for toor dal).

2. Heat ghee or oil in a pan. Add cumin seeds, dried red chilies, and hing. Sauté for a few seconds.

3. Add chopped onion and tomato. Cook until soft.

4. Add the cooked dal and simmer for 5–7 minutes. Adjust consistency by adding water if needed.

5. Garnish with fresh coriander.

Serving suggestion:

• Serve hot chapatis with daal and a side of pickle or salad.