Urad dal ane chokha no rotlo (Black lentils with rice flatbread )

A famous author once said – There are some paths we choose and some that are chosen for us and with age we realise one was never better than the other. But wherever we may go, whatever we may do, many of us in an interlinked world are united by our shared cultural past.

And what better bridge to crossover to the past than food with its taste, texture, and smell all associated with a memory which takes me into the days of once upon a time in my village, from where I had moved out to study at a very young age.

But revisiting it ever so often, I did not realise that one day it would all just be a distant memory with individual parts of it- the people, the place, the daily activities (beyond which I did not imagine life existed) all slowly losing its hold, disintegrating, spreading, and morphing into a different life altogether- a city life.

You may move places but certain memories always stay steadfast, coming alive with the same colour and vibrancy as if you are living it right now. One such memory is of a sweet get together at my Badi maa’s home and the first tryst with this special dish.

They had a shop cum house where the front of the house was a Kirana shop with my uncle authoritatively sitting on a Lalas gaddi if you know what I mean and the back opened into their house. Sunny hot outside with the strong harsh light pouring in but we  would get our protection from the shade of shop cabinets and cool air from the cooler.  

Being invited  for lunch was frankly not an exciting event, as being children eating was never on your priority list. It was something you get done with so that you can start playing.

When served with this novel dish -bright white roti and a melt in mouth texture simple dal I was awestruck. This recipe is simple and still very much alive in my and various many Gujrati households but the memory of enjoying a simple dish is fading and being barely held on by elders who coax us into eating traditional meals every once in a while.

We do eat a variety of dal at our home consisting of toor, chana, masoor, but let us face it living here in Maharashtra toor is kind of our staple and yes who cares about the rising prices right.

Although urad dal and chokha no rotlo or bajra no rotlo for some is a quintessential combo but being raised in Maharashtra I was not acquainted with it. I just didn’t know or understand that it is not wheat roti or toor dal but rather chokha no rotlo and creamy urad dal spiced with turmeric. I just assumed my aunt is so much more talented in terms of cooking.

In our home the rotlas like jowar and bajra are kept a little bharela (that is thick) to lend it a soft breakable texture but this was slightly well kneaded thin folded and when dipped in dal , just melt in mouth.

Forgive me for comparing as each are superb in their own right … but imagine another beautiful variation of dal makhani naan(not exactly comparing the flatbread texture here) and don’t fret you have a ultra spicy tempered lehsun mirch ni chutney that you may add according to your preference, swirl over the dal and use your torn bhakri to mix it all in.

Served with white onions and radish(when available) as essential salad , ghee god just because why not and chaas to cool down.

This urad dal recipe is very special because not only is it simple and delicious it also contains buttermilk to liquify and add tang to the dal. Also, urad dal has a mucilaginous texture and as you cook it under pressure you know it is done when the dal becomes soft and the water thick and kind of syrupy (not sweet).  The buttermilk also helps to cut through the thick syrupy liquid.

Urad dal a rich source of protein also is a good source of iron, potassium, and magnesium. A periodical must for a balanced meal.

For those days when you want to relax , not think too much about being productive, just slow down to a comforting meal allow this recipe to come to your rescue.

Because on some evenings at home when the day has been hectic you hear a voice it may be yours saying- Aaje urad ni dal ane rotla bnaaviye?  And a synchronous yes can be heard. For it resonates with both-happy cooks and happy foodies.

We are making choka (rice) rotla which works all year round and elders swear by bajra rotla during winter through spring.

Follow only one simple rule- Read the recipe and cook at leisure.