Ingredients (Serves: 4)
Wheat flour: 1½ cups
Pigeon-peas / Split Red Gram / Yellow lentil / Tur daal: 1½ cups
Turmeric powder: ½ tsp
Onion: 1 medium sized finely chopped
Tomatoes: 2-3 medium sized
Ginger garlic paste: 1 tsp
Dry red chillies: 4-5 (fried)
Garam masala: ½ tsp
Cumin seeds: ½ tsp
Mustard seeds: ½ tsp
Roasted cumin powder: ½ tsp
Chopped coriander: 2-3 tsp
Curry leaves: 12-15
Ghee: 1 tbsp
Salt to taste
Method:
1. Take a mixing bowl add wheat flour and knead a dough out of it as in case of chapattis. Let the dough rest for 10-15 minutes.
2. In a pressure cooker put tur dal with 4 cups of water and turmeric powder and salt for cooking. Pressure cook for 4-5 whistles.
3. Now heat a frying pan, put ghee in the pan and let it heat up.
4. Now add mustard seeds in ghee, when they sputter, add cumin seeds, curry leaves and red chilies.
5. Then add ginger garlic paste and sauté for a minute.
6. Add onions and sauté till light brown.
7. Once onions are cooked add chopped tomatoes and cook them till they are completely cooked and mashed.
8. Once the tomatoes are cooked, add garm masala powder, cumin powder and coriander leaves and sauté for a minute.
9. Add salt as per taste.
10. Mix the cooked tur dal in this tadka and mix well.
11. Add water if dal is too thick.
How to make tikiya:
1. Make small balls of the dough and roll them upto 6 cms diameter ( like small puris ).
2. Make around 10-12 rotis of the same size or you can also roll a big roti and with a small round bowl cut small rotis out of it.
3. Now add these rotis one by one in the boiling dal, and let it cook for 15-20 minutes.
4. Once tikiya are cooked in the dal, plate it on a serving dish.
5. Garnish with chopped coriander and fried red chillies.
