Urad dal

• In a vessel (or directly in pressure cooker) take the required quantity of skinless split urad dal and wash it with at-least three turns of water or until it almost looks clear.
• Soak the dal with drinking water, (with the water being a knuckle level above dal) for 30 minutes.
• Now transfer this soaked dal along with soaking water to a pressure cooker.
• Add turmeric and pressure cook for 4 whistles. The first one being on high and other three on low.
• Let the pressure subside, open the lid, add salt and keep the dal on simmer.
• Once it boils, add room temperature sour buttermilk (chaas) to adjust consistency. Mix gently with spoon for 2-3 rounds.
• This dal should not be whisked or mashed, the broken dal pieces lend an exciting texture with the rotla. Although it should be thoroughly cooked.
• Simmer for about 7-8 minutes. Finish off with coriander leaves.

Chokha no rotlo

• In a saucepan or thick bottomed vessel take water. Bring it to a simmer. Add equal quantity of rice flour by volume. Mix well with spoon. Take it off heat cover and keep for 5 minutes.
• Transfer the dough to your work table or big plate/board with the help of a spoon. Wet your hand slightly with water and clump it all together.
• Once it get little lukewarm to touch start kneading the dough. Knead the dough for 3-4 minutes till it all comes together and a dough piece taken in hand forms a smooth crack free ball. Keep the rest of the dough covered.
• Before rolling set up your rolling board, iron tawa, tong and a bowl of water. Keep the tawa to heat on low flame. Flatten the ball on your palms and place on a rice flour dusted rolling board. (Do not roll the ball in dry flour) Dust your hands with flour.
• Now with the heel of your fingers gently start pressing and lightly pushing the ball in one direction (left side for left handed person, right side for right handed person). The ball will slowly increase in size to form a small flatbread.
• Keep on dusting your active palm and rolling board with rice flour after every 2-3 turns  (ensure that you don’t add flour on top side of the flatbread). The flatbread should be 1/8^th to 1/6^thof a cm thick. Size would depend on the size of dough ball pinched off.
• Check the temperature of tawa by hovering your hand above. It should feel hot as if you are warming your hand near a fireplace. (neither lukewarm nor burning )there definitely should not be fumes coming out of the tawa indicating it is too hot.
• Flip your rice flatbread on one hand and using both hands very gently place it on the hot tawa (the floured side will come on top). Spread approx.. 2-3 tsp water with your hand on top of the flatbread.
• Increase the heat of tawa to medium high and let cook till the bottom is well cooked flip using tong and cook the other side on slightly lower flame till it is well cooked from all sides. Finally flip the rotla directly on flame and allow it to puff. Remove  on mesh or wire rack and apply melted ghee. Serve hot or let cool slightly and save in casserole.

Lehsun ni chutney

Chilli Garlic paste

• Peel and roughly dice garlic to add to a spice grinder. Add salt, red chilli powder and little water to make a thick paste. Taste and adjust salt. Save in refrigerator and use for up to a month.

Tempering

• Heat oil in a fry pan. Crackle cumin seeds, add the paste, cook till oil releases, lower flame and add red chilli powder in released oil, fry for few seconds- don’t let it burn. 
• Add water, sugar and salt. Simmer for 1-2 minutes. Finish with chopped coriander leaves.