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1. Moong Dal Wheat Roti (Lentil-Stuffed Wheat Flatbread)
Ingredients:
For the Lentil Stuffing: Moong dal (Payatham paruppu) – \frac{1}{2} cup, Whole black pepper, Cumin seeds, Ginger, Turmeric powder, and Salt – as required.
For the Dough: Wheat flour (Gothumai maavu) – 1 cup, Rava (Semolina) – \frac{1}{4} cup, Salt & Water – as required.
Instructions:
Soak \frac{1}{2} cup of moong dal in water for 30 minutes. Afterward, drain the water completely.
Transfer the soaked dal to a mixer grinder. Add black pepper, cumin seeds, a small piece of ginger, turmeric powder, and salt. Grind into a smooth paste and keep it aside.
In a mixing bowl, combine 1 cup of wheat flour, \frac{1}{4} cup of rava, and a pinch of salt. Gradually add water and knead it into a soft dough, similar to chapati dough.
Let the dough rest for a few minutes, then divide it into small, equal-sized balls. Roll them out into flat chapatis.
Spread 2 tablespoons of the prepared moong dal mixture evenly over one chapati. Place another chapati directly on top to cover it. Press the edges firmly to seal the stuffing and gently roll over it with a rolling pin so it flattens nicely.
Heat a tawa/griddle on medium flame. Place the stuffed roti and toast both sides evenly until golden-brown spots appear. Delicious and healthy Moong Dal Wheat Roti is ready!
2. Cabbage Masala Curry (Spicy Cabbage Gravy)
Ingredients:
For the Sautéed Base: Onions – 3, Tomatoes – 3, Cooking oil – a little.
To Grind (Thickener Paste): Roasted gram (Pottukadalai) – 1 cup, Cinnamon, Cloves, Cardamom, and Green chili – 1.
For the Gravy: Chopped cabbage (Muttaikose) – 2 cups, Cooking oil or Ghee – 3 tbsp, Cumin seeds – \frac{1}{2} tsp.
Spice Powders: Chili powder – 1 tbsp, Coriander powder – 1 tbsp, Cumin powder – \frac{1}{2} tsp, Turmeric powder, and Salt – to taste.
Instructions:
Heat a little oil in a pan and sauté the sliced onions and tomatoes until they turn golden brown. Remove from heat and let them cool completely.
In a mixer jar, add 1 cup of roasted gram, cinnamon, cloves, cardamom, 1 green chili, and the cooled onion-tomato mixture. Grind everything together into a fine, smooth paste.
Heat 3 tablespoons of oil or ghee in a pressure cooker. Add \frac{1}{2} teaspoon of cumin seeds and let them sizzle.
Add 2 cups of finely chopped cabbage and sauté for a minute.
Stir in the spice powders: chili powder, coriander powder, cumin powder, turmeric powder, and salt.
Pour in the freshly ground masala paste along with enough water to adjust the consistency. Mix thoroughly.
Close the pressure cooker lid and cook for 2 whistles. Once the pressure releases, open the lid. Aromatic and rich Cabbage Masala is ready to be paired with your rotis
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