Name: Kamal Kakdi ane Toor Dal nu Shaak with Alsi-Jowar Rotla
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup toor dal (split pigeon peas), pressure cooked until soft but holding shape; 150g lotus stem (kamal kakdi), peeled, thinly sliced on a diagonal, and parboiled; 1/2 cup sweet potato, diced into small cubes; 2 tbsp groundnut oil; 1 tsp mustard seeds and 1/2 tsp ajwain (carom seeds); 2 tbsp sesame seeds (til); 2 tbsp flax seed powder (alsi); 1/4 cup roasted peanuts, coarsely crushed; 2 dried kokum petals, soaked in 2 tbsp water; 1 tbsp jaggery powder; 2 tbsp besan (chickpea flour); 1 tbsp ginger-green chili paste; 1/2 tsp turmeric powder; 1 tbsp Gujarati dhana-jeeru (coriander-cumin) powder; 1 cup jowar (sorghum) flour; Salt to taste; Fresh coriander for garnish

The Preparation

Step 1

Prepare the Alsi-Jowar Rotla dough by mixing 1 cup jowar flour with 1 tbsp flax seed powder and a pinch of salt. Use warm water to knead a soft, pliable dough. Cover and rest for 10 minutes.

Step 2

Heat 1 tbsp groundnut oil in a kadai. Add mustard seeds and ajwain. Once they crackle, add the diced sweet potatoes and parboiled lotus stem slices. Sauté on medium heat for 5-6 minutes until they develop golden edges.

Step 3

Sprinkle 2 tbsp besan over the vegetables in the kadai and sauté for 2 minutes until the nutty aroma of roasted besan emerges. This adds protein and a beautiful crust.

Step 4

Add the ginger-green chili paste, turmeric, and dhana-jeeru powder. Stir in the cooked toor dal, crushed peanuts, and the kokum water (along with petals) and jaggery.

Step 5

Add half a cup of water if needed to keep it moist, but the goal is a semi-dry 'shaak'. Season with salt. Cover and simmer for 5 minutes to let the sweet-sour flavors penetrate the lotus stem.

Step 6

While the shaak simmers, divide the jowar dough into portions. Dust with dry jowar flour and roll out into thick rotlas. Cook on a hot iron tawa, applying a few drops of water on the top surface to keep it moist until flipped. Cook both sides until charred spots appear.