Chapati with Aloo Gobi Sabzi and Moong Dal Tadka

Ingredients

• Whole-wheat flour 40 g (1 chapati)
• Potato 80 g
• Cauliflower florets 100 g
• Moong dal (split yellow) 40 g dry (yields ~150 g cooked tadka)
• Onion 40 g
• Tomato 50 g
• Ginger-garlic paste 5 g
• Oil 8 ml
• Cumin, turmeric, chili powder, salt to taste
• Fresh coriander 5 g

Preparation

1. Knead flour with water, rest, roll and cook 1 soft chapati on tawa.
2. Pressure-cook soaked moong dal with turmeric and salt until soft; mash lightly.
3. Temper dal with cumin, ginger-garlic, onion and tomato in 3 ml oil; simmer to ~150 g.
4. Sauté onion, spices, potato and cauliflower in remaining oil; cover-cook until tender.
5. Garnish sabzi and dal with coriander.
6. Serve hot chapati with aloo gobi sabzi and moong dal tadka.