Nepali Sel Roti Recipe: A Traditional Snack for Evening Tea Time

In Indian cuisine, the dish Dal Tadka holds an important place as it is not only very tasty but also nutritious. If you are tired of monotonous dishes, Chana Dal Tadka in Dabba style can be an excellent choice. Prepared using ghee and spices, this lentil has a wonderful taste and pairs perfectly with roti, paratha, or rice.

Preparing Chana Dal Tadka

To make this dish, you will need a number of ingredients: 1 cup of chana dal, 1/2 teaspoon of turmeric powder, 2 tablespoons of ghee or oil, 1 teaspoon of cumin seeds, one finely chopped onion, one finely chopped tomato, 1 teaspoon of ginger-garlic paste, 1 teaspoon of coriander powder, 1/2 teaspoon of red chili powder, 1/2 teaspoon of garam masala, finely chopped green coriander, a pinch of asafoetida, salt to taste, and 1-2 whole dry red chilies (optional).

Step-by-Step Instructions

First, thoroughly wash the chana dal and soak it in water for about 30 minutes. After that, cook the dal in a multi-cooker along with turmeric, salt, and the required amount of water, cooking until it reaches a consistency with 3-4 whistles.

Next, heat ghee or oil in a pan. Add cumin seeds and asafoetida, as well as whole dry red chilies if desired. Then fry the finely chopped onion until golden brown. After this, add the ginger-garlic paste and cook until its raw smell disappears.

Next, add the chopped tomatoes to the pan and simmer until soft. Then stir in the coriander powder, red chili powder, and garam masala, and roast the spices well. When the mixture is ready, add the cooked chana dal and mix thoroughly. Simmer the dal on low heat for 4-5 minutes so that the spice aromas fully penetrate the dal. Finally, sprinkle with finely chopped green coriander on top.

Serving and Cooking Tips

The finished Chana Dal Tadka is served hot and pairs excellently with roti, tandoori roti, paratha, jeera rice, or plain rice. To make the dal cook faster and have better flavor, it must be soaked beforehand. It is also recommended to use ghee for preparing the tadka, as this imparts the flavor characteristic of dabba. It is important to roast the spices well to enhance the aroma and taste of the dal. If the dal becomes too thick, it can be diluted with a small amount of hot water to the desired consistency.

Making lentil mathri with Rajasthani spices is a simple recipe that allows you to create a tasty and long-lasting snack. This mathri is made from yellow lentils, flour, semolina, and various spices, and it pairs especially well with tea.

Popularity and Benefits of the Snack

Mathri is a popular delicacy in Indian homes, often consumed during evening tea time along with other snacks such as biscuits, salty snacks, or samosas. One of the main advantages of this dish is the ability to prepare it once and store it for several days.

Ingredients for Preparation

The following components are required to make this snack: 1/2 cup of yellow lentils, 1½ cups of wheat flour (maida), 2 tablespoons of semolina (sooji), 3-4 tablespoons of ghee, 1 tablespoon of dried fenugreek, 1 teaspoon of ajwain, a pinch of hing, 1 teaspoon of red pepper powder, 1/2 teaspoon of turmeric, salt to taste, vegetable oil for frying, and water as needed.

Step-by-Step Cooking Process

First, the lentils must be soaked in water for 4-5 hours. After that, the water is drained, and the lentils are ground into a coarse crumb, ensuring that the paste does not become too runny. Next, the ground lentils, flour, semolina, ghee, dried fenugreek, ajwain, hing, red pepper, turmeric, and salt are mixed in a large bowl. A firm dough is kneaded by adding a little water, which is then covered and left for 15-20 minutes.

Shaping and Frying the Mathri

Subsequently, a thick paste is prepared in a small bowl by mixing a little flour, ghee, or oil with water. Small balls are formed from the dough, or a large sheet is rolled out. The prepared paste is applied onto this sheet, then it is rolled into a roll and cut into small pieces. These pieces are lightly flattened. Oil is heated in a kadai over low heat, and the mathri are fried until golden and crispy. The finished products are placed on paper towels to remove excess oil and allowed to cool completely.

Storing the Finished Product

After cooling completely, the mathri should be stored in an airtight container. This way, the prepared mathri retains its freshness for many days, making the taste of evening tea even more pleasant.