Seyal Phulka

1. In a kadai or frying pan, take 1 tsp of oil, heat it, add chopped garlic, saute till it changes colour, add curry leaves and mustard seeds and let the seeds splutter.
2. Quickly add grated tomatoes, chillies, salt , turmeric and coriander powder and fry on high heat till the raw smell of tomatoes go away.
3. Add about a cup and half or more of water. Depending upon how OLD are your Rotis, the quantity of water required differs.The more stale (please do not use rotis more than a day old, that too if you have stored it well) ) and stiff the rotis, the more amount of water required.The softer and fresh the rotis, lesser the water quantity.
4. As soon as the mixture starts bubbling, torn off the rotis into bite size pieces, and add to the boiling mixture.
   Add coriander leaves and let it cook on medium to low flame.Go with your instincts as you watch the pieces of rotis, get dunked into water.If you feel that there isnt enough water in curry to soften the chapati, just cook the mixture on lowest flame, with lid put on the pan.
5. Cook till all the water is dried up .Garnish with some more coriander and a drizzle of freshly squeezed lemon juice adds the holy tang to the yummy and easy to cook Seyal phulka.Enjoy !

Koki (Sindhi roti)

1. In a vessel, mix finely chopped onions (3-medium sized, green chillies (to taste), finely chopped coriander, grated ginger, 1 cup oil (yes!), zeera, 1 pinch Hing, red-chilli powder, and turmeric powder (1/2 tsp).
2. Add wheat flour and salt and mix with some water (if needed) into a smooth dough. The dough should be brittle (break easily). It should have more of the veggies and less of the dough.
3. Rest the dough for 15 minutes.
4. Invert a plate, and spread some oil on it.
5. Make round balls of the dough, gently pat it on the plate, and roll it gently with a belan. (rolling pin). You will not get a round roti, so don't worry about the shape. The thickness should be that of any paratha.
6. Transfer the roti to the tava, and prick with a spoon at multiple places. Add a little oil in these holes.
7. Cook on low-medium flame till the rotis brown on either side.

Server with curd or dal.

Puri upma (Mandaal vaggarne, mandakki vaggarne)

In Kannada, Vaggarne = vagar, phodni, tadka etc. Substitute poha with mandaal (puri (as in bhel puri), mandakki), and you have this dish. There is one slight variation. It tastes best when you add a mixture of blended roasted gram with dry coconut (kopra0 that have been roasted and ground together.

1. Wash the puri (250 gms) in water, and remove all the dirt. Use a colander so as to not lose your puri in the process.
2. Soak the puri in water till it is wet enough. Gently press them in your palms to drain the excess water, and transfer to a dry container. Repeat till you are done.
3. Roast puthani (roasted bengal gram) and kopra in 1 tsp oil, and grind it to a coarse powder.
4. In a kadai, add 1-2 tbsp oil.
5. Add mustard seeds and wait till they stop spluttering. Lower the flame.
6. Add 1 tsp of urad dal, 1 tsp of channa dal, and roast till golden brown.
7. Add hing, turmeric, and groundnuts and roast till groundnuts are properly roasted.
8. Add onions, green chillies and fry them. DO NOT wait till they are golden brown. They should be lightly cooked till their raw smell disappears.
9. Add the puri, roasted gram powder, salt, and mix well. Cover and cook for around 3 minutes on low flame.
10. Garnish with coriander and lemon juice.

Daali tai (Marathi dal)

1. Cook the toor daal in a pressure cooker with 1/2 tsp turmeric, drain excess water, and mash well. Add the drained water back into the dal.
2. In a kadai (wok), heat around a tablespoon of oil. This is a very healthy dish. You will not need too much oil for this one.
3. Add mustard seeds and zeera (1tsp each). Wait for them to stop spluttering.
4. Add hing and methi and wait for the methi seeds to turn a darker shade
5. Add curry leaves and green chillies (5-10), and stir for 10 seconds
6. Add tomatoes and cook till the tomatoes are done
7. Add the dal along with the water, and cook on low flame for 10 minutes
8. After it is done, garnish with coriander leaves, and add 1 tsp of lemon juice. Mix well.
9. (Optional) Add fresh grated coconut.

Daali tai is eaten along with rice. It isn't a great combination for rotis because it is pretty dilute, and doesn't make a great accompaniment either.

Sindhi Dal

Ingredients

• 1 1/2 cups yellow lentils (Tur dal), cleaned, washed and drained
• 4 tablespoons oil 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds (methi)
• 1 teaspoon cumin seed 15 fresh curry leaves, washed and torn
• 3 inches fresh ginger, peeled, washed and finely chopped
• 2 pinches asafetida powder (commonly called 'hing' in Hindi)
• 2 medium green chilies, washed and chopped
• 2 medium fresh tomatoes, washed, peeled and chopped
• 2/3 cup tamarind pulp
• 1/2 teaspoon red chili powder
• 2 teaspoons turmeric powder 4 teaspoons salt
• Water

Procedure

1. Pressure cook the lentils (toor dal) in a pressure cooker alongwith 6 cups of water until the lentils are tender.
2. Heat oil in a pot on medium-high flame.
3. Once its hot, add mustard seeds, methi seeds and cumin seeds. Allow to splutter and crackle. Once they stop doing so, add in the curry leaves and ginger. Stir-fry for 5 minutes until the raw smell of ginger is gone.
4. Add asafoetida powder and continue to stir-fry for another 5-7 minutes.
5. Toss in the green chillies, mix well and continue to stir-fry for another 2-3 minutes.
6. Then add in the tomatoes and 1/4 cup of water to cook the tomatoes.
7. Mix well and cook on high flame until the tomatoes are softened.
8. Add salt, red chilli powder and turmeric powder. Mix well.
9. Measure out 2/3 cup of tamarind water in a cup and add this tamarind water to the tomato mixture. Mix well and allow it to cook on medium-high flame for 5 minutes.
10. In the meantime, open the pressure cooker (by this time the lentils will be tender and the whistle would have blown), drain the water, and with the help of a beater/mashing tool (we use what we call a'mandira' in Hindi. This is a long wooden spoon with a round base that we use for mashing lentils, bananas, etc), in round circular motions, mash the lentils completely, until they mix with the water in which they were being cooked.
11. Now add 5 cups of water alongwith the lentil and water mixture that was used to cook the lentils. Add the tamarind-tomato mixture, mixing gracefully, till it comes to a boil.
12. Lower flame and cook for 10 more minutes on a simmer. Remove from flame and serve immediately with cooked long-grain white Basmati rice.