An interesting change in our daily routine of dal recipes. This is a must try by every daal lovers out there!

Ingredients:

• 1 bowl soaked toor daal
• ½ tablespoon  Bhoj Masale turmeric powder
• 1 cup atta
• 1 tablespoon ghee
• ½ tablespoon mustard seeds
• ½ tablespoon jeera
• A pinch of asafoetida
• 1 tablespoon of chopped ginger and garlic
• 1-2 green chillies chopped
• 5-6 curry leaves
• 1 big onion finely chopped
• ⅓ tablespoon  Bhoj Masale red chilli powder
• ⅓ tablespoon  Bhoj Masale turmeric powder
• 1 big tomato chopped
• Coriander leaves
• Water as required 
• Salt as required

Instructions:

1. Prepare the daal: Cook 1 bowl soaked toor daal along with water and ½ tablespoon  Bhoj Masale turmeric powder  in a cooker for 3 whistles on high flame.
2. Knead the flour: Knead one cup of atta like you usually do and set it aside for 15 minutes.
3. Prepare the seasoning: Heat 1 tablespoon of ghee in a pan and to it add ½ tablespoon mustard seeds, ½ tablespoon jeera, a pinch of asafoetida, 1 tablespoon of chopped ginger and garlic, 1-2 green chillies chopped, 5-6 curry leaves and 1 big onion finely chopped and saute well.
4. Add the masala: Add ⅓ tablespoon  Bhoj Masale red chilli powder, ⅓ tablespoon  Bhoj Masale turmeric powder  and 1 big tomato chopped and give it a good mix
5. Prepare the pitti : Roll the prepared dough into a big circle. Use a small cup to cut circles out of the dough. Seal the corners of the small round doughs with water and bring the other ends together to make a butterfly shaped pockets called the pitti.

1. Garnish the gravy with chopped coriander leaves.
2. Serve it hot with some rotis or rice and enjoy!

Tips:

• Making the pitti in a butterfly shape can help in the dough not becoming too gooey and completely soaking with the gravy.