Missi Roti & Panchmel Dal Recipe – Authentic Indian Lentil & Chickpea Flatbreads

Last Updated on 2 months by Neha Deshmukh

Missi Roti & Panchmel Dal Recipe – Authentic Indian Lentil & Chickpea Flatbreads

Introduction

There’s just something so comforting about a warm, home-cooked Indian meal, isn’t there? Today, I’m sharing a combination that’s been a staple in my family for generations – Missi Roti paired with a hearty Panchmel Dal. It’s a little bit of effort, yes, but trust me, the explosion of flavors is so worth it. This isn’t just food; it’s a hug on a plate!

Why You’ll Love This Recipe

This Missi Roti and Panchmel Dal isn’t just delicious, it’s also wonderfully wholesome. The Missi Roti, made with a mix of chickpea and whole wheat flour, offers a lovely nutty flavor and satisfying texture. And the Panchmel Dal? It’s a protein powerhouse, brimming with the goodness of five different lentils. It’s a complete meal that’s both nourishing and incredibly flavorful.

Ingredients

Here’s what you’ll need to create this delightful duo:

• 1 cup besan/chickpea flour
• 1 cup whole wheat flour
• 1 cup water
• ?? teaspoon salt (about 1/2 tsp)
• ?? teaspoon ajwain (carom seeds) (about 1/2 tsp)
• ?? teaspoon cumin seeds (about 1/2 tsp)
• ?? teaspoon shahjeera (caraway seeds) (about 1/2 tsp)
• ?? teaspoon garam masala (about 1/2 tsp)
• ?? teaspoon red chili powder (adjust to taste)
• ?? teaspoon anardana (dried pomegranate seeds) (about 1/2 tsp)
• 1 teaspoon oil
• 2 tablespoon coriander leaves, chopped
• ?? cup chana dal (split Bengal gram) (about 1/2 cup)
• ?? cup whole moong dal (green gram) (about 1/2 cup)
• ?? cup urad dal (split black gram) (about 1/2 cup)
• ?? cup toor dal (split pigeon peas) (about 1/2 cup)
• ?? cup masoor dal (red lentils) (about 1/2 cup)
• ?? teaspoon salt (about 1/2 tsp)
• ?? teaspoon turmeric powder (about 1/4 tsp)
• 1 tablespoon olive oil
• ?? teaspoon asafoetida (hing) (about 1/4 tsp)
• ?? teaspoon cumin seeds (about 1/2 tsp)
• 4 whole cloves
• 1 bay leaf
• 2 dried red chilies
• ?? teaspoon roasted cumin powder (about 1/2 tsp)
• ?? teaspoon coriander powder (about 1 tsp)
• ?? teaspoon red chili powder (adjust to taste)
• ?? teaspoon garam masala powder (about 1/2 tsp)
• 1 tomato, chopped
• 2 teaspoon green chili-ginger garlic paste
• 1 tablespoon coriander leaves, chopped
• 3 cup water (for cooking dal)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Besan (Chickpea Flour) & Whole Wheat Flour – The Base: The combination of these flours gives the Missi Roti a wonderful texture and flavor. Don’t skip the besan – it’s what makes it missi!
• The Five Lentils of Panchmel Dal – A Regional Blend: Panchmel Dal literally means “five-lentil dal.” The specific lentils can vary slightly by region, but this combination is pretty standard. Soaking the lentils is key for even cooking and a creamy texture.
• Spices – Ajwain, Shahjeera & Anardana: These spices add a unique depth of flavor. Ajwain aids digestion, shahjeera has a slightly bitter, earthy taste, and anardana provides a lovely tangy kick. If you can’t find anardana seeds, a little lemon juice can work in a pinch.
• Oils – Choosing the Right Oil for Flavor & Health: I prefer using olive oil for tempering the dal, but any neutral oil like sunflower or canola will work. For the roti, a little bit of any cooking oil is fine for brushing.

Step-By-Step Instructions

Alright, let’s get cooking!

For Missi Roti:

1. In a large bowl, combine the besan, whole wheat flour, salt, ajwain, cumin seeds, shahjeera, garam masala, red chili powder, and anardana.
2. Gradually add water, mixing with your hands until a smooth, pliable dough forms. It shouldn’t be too sticky.
3. Knead the dough for about 5-7 minutes, then cover and let it rest for at least 30 minutes. This allows the flours to hydrate and makes the roti easier to roll.
4. Divide the dough into lemon-sized balls.
5. Dust your work surface with a little besan (this prevents sticking!). Roll each ball into a 6-inch circle.
6. Heat a tawa (griddle) over medium heat. Place a roti on the hot tawa and cook for about 30 seconds per side, until you see golden brown spots.
7. Brush the roti with a little oil and stack them as they cook.

For Panchmel Dal:

1. Start by soaking all five lentils in plenty of water for at least 4 hours, or even overnight.
2. Drain the soaked lentils and transfer them to a pressure cooker. Add 2 cups of fresh water.
3. Pressure cook for 6 whistles (about 30 minutes) until the lentils are soft and mushy.
4. While the dal is cooking, heat olive oil in a separate pan. Add cumin seeds, cloves, bay leaf, and dried red chilies. Let them sizzle for a few seconds until fragrant.
5. Add the green chili-ginger garlic paste and sauté for about 2 minutes, until the raw smell disappears.
6. Stir in turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala. Cook for another minute, stirring constantly.
7. Add the chopped tomato and cook until it softens and breaks down.
8. Pour in the cooked lentils (with the remaining water from the pressure cooker) and salt. Bring to a simmer and cook for about 6 minutes, allowing the flavors to meld.
9. Garnish with fresh coriander leaves.

Expert Tips

• Don’t overcook the Missi Roti – you want them slightly chewy, not crispy.
• For a smoother dal, you can use an immersion blender to lightly blend it after it’s cooked.
• Taste and adjust the seasoning in both the roti and the dal as needed.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: Use a gluten-free flour blend in place of the whole wheat flour for the Missi Roti.
• Spice Level Adjustment: Adjust the amount of red chili powder to your liking. My family loves a little heat, but you can tone it down if you prefer.
• Festival Adaptations (e.g., Makar Sankranti, Lohri): This meal is often enjoyed during winter festivals. You can add a dollop of ghee (clarified butter) to the dal for extra richness during these celebrations.

Serving Suggestions

Serve the warm Missi Roti with a generous bowl of Panchmel Dal. A side of plain yogurt or a simple onion salad complements the flavors beautifully. A pickle is also a fantastic addition!

Storage Instructions

• Missi Roti: Leftover Missi Roti can be stored in an airtight container at room temperature for up to 2 days.
• Panchmel Dal: The dal can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• How long can I store the Missi Roti dough? You can store the dough in the refrigerator for up to 24 hours. Just wrap it tightly in plastic wrap.
• What is the best way to revive leftover Missi Roti? Sprinkle a little water on the roti and heat it on a tawa or in a microwave for a few seconds.
• Can I use pre-soaked lentils for the Panchmel Dal? Yes, absolutely! Just reduce the cooking time accordingly.
• What is asafoetida (hing) and can I substitute it? Asafoetida has a pungent aroma but adds a unique savory flavor. If you can’t find it, you can omit it, but it does enhance the dal.
• How can I adjust the consistency of the Panchmel Dal? If the dal is too thick, add a little hot water. If it’s too thin, simmer it for a few more minutes.
• Is Anardana powder a good substitute for the seeds? Yes, you can use 1 teaspoon of anardana powder for every 1 teaspoon of seeds.