What you need:
Atta and toor dal: One cup each
Red chillies: Six to eight
Asafoetida: One pinch
Mustard seeds: One Tsp
Curry leaves and coriander: A pinch each
Water and salt
Knead atta into soft consistency, adding enough water and salt. Soak toor dal for half an hour. Grind soaked dal, chillies, asafoetida and salt into a fine paste. Do not add water.
Heat oil in a pan and splutter mustard seeds. Add the ground dal paste and sauté for a while. Now, add chopped curry leaves and coriander. Let it cool. Make the paste into lemon sized balls. Roll out the rotis and stuff them with the dal balls. Flatten the rotis and cook on tawa. Serve hot.
Mala Venkatesh is an English lecturer who owns a hand embroidery unit. She loves spending time in the kitchen, trying out innovative recipes. A trained classical singer, driving and gardening are her other interests.
I learnt this recipe from my grandmother who found a way to blend her fondness for South Indian food with typical North Indian fare, during her stay in Nasik