Chakoli/Tukde also known as Sutherdi in some parts of India is delicious one pot meal. And a best way to use up the leftover roti. 
Every Indian house has at a time some leftover Roti. As we consider wasting food is a crime in the eyes of Allah , many households create new recipes from the leftovers. In short recycle the leftovers to make a new dish. I have share one recipe of leftover roti called Roti Ka Chuda which can be served as breakfast. Today I am sharing one more recipe which can be served as lunch Chakoli/Tukde / Sutherdi
This delicious one pot meal comprises of lentils and leftover Roti. For this recipe we are using the combination of two lentils – Tuver Dal (pigeon peas) and Chana Dal (Split Chicpeas). We start by soaking both the dals together for fifteen minutes. Later boil with spices. And add the crushed leftover roti and cook till it all come together. Lastly smoke & temper in pure ghee with some cumin, onion , fenugreek leaves and green chilly .
Ingredients
(I)
- 1 cup Tuver Dal (Pigeon Peas)
- 3 tbsp Chana Dal (Split Chickpeas)
- 1 tsp ginger garlic paste
- 1 small tomato roughly chopped
- 1 tsp turmeric powder
- 1 tsp red chilly powder
- ¼ tsp garam masala powder
- 2 green chilly
- 1 tsp salt
- 2 glass water
(II)
- 3 Stale Roti (crushed to small pcs, churi hui)
(III) For Tempering
- 10 gm pure ghee
- ½ tsp cumin
- 1 small onion slices in semi circles
- 2 green chilly slit
- 1 tbsp fresh fenugreek leaves or dried methi
(IV) For smoking
- 1 “ coal
- ½ tsp ghee
(V) To serve : Onions , lemon wedges , pickle
Method
- Soak both the dals for 15 minutes
- In a pressure cooker add the dals and all the spices mentioned in (I)
- Pressure cook for 3 to 4 whistles on a low flame. Cool when done
- In a deep vessel pour the prepare dal and using a hand grinder blend to combine all the dal.
- Put on the flame and bring to boil.
- Add the crushed (churi hui ) Roti to the dal.
- Boil for few minutes till it become thick in texture but pourable. When done remove from flame and keep aside
- Heat the coal till it is ignited (red in color)
- Temper: Heat ghee in another pan. Add in cumin. Once it crackles add the sliced onion. Once slight brown add the green chilly and fenugreek leaves.
- Pour this tempering on the prepared dal
- Now put ignited coal on this temper dal. Pour the ghee on it and cover tightly with the lid for few minutes.
- Remove the coal. And serve hot with lemon wedges, onion and pickle.
Huma Kalim
Serves 2
Chakoli/Tukde also known as Sutherdi in some parts of India is delicious one pot meal. And a best way to use up the leftover roti.
15 minPrep Time
45 minCook Time
1 hrTotal Time
Ingredients
- (I)
- •1 cup Tuver Dal (Pigeon Peas)
- •3 tbsp Chana Dal (Split Chickpeas)
- •1 tsp ginger garlic paste
- •1 small tomato roughly chopped
- •1 tsp turmeric powder
- •1 tsp red chilly powder
- •¼ tsp garam masala powder
- •2 green chilly
- •1 tsp salt
- •2 glass water
- (II)
- •3 Stale Roti (crushed to small pcs, churi hui)
- (III) For Tempering
- •10 gm pure ghee
- •½ tsp cumin
- •1 small onion slices in semi circles
- •2 green chilly slit
- •1 tbsp fresh fenugreek leaves or dried methi
- (IV) For smoking
- •1 “ coal
- •½ tsp ghee
- (V) To serve: Onions , lemon wedges , pickle
Instructions
- Soak both the dals for 15 minutes
- In a pressure cooker add the dals and all the spices mentioned in (I)
- Pressure cook for 3 to 4 whistles on a low flame. Cool when done
- In a deep vessel pour the prepare dal and using a hand grinder blend to combine all the dal.
- Put on the flame and bring to boil.
- Add the crushed (churi hui ) Roti to the dal.
- Boil for few minutes till it become thick in texture but pourable. When done remove from flame and keep aside
- Heat the coal till it is ignited (red in color)
- Temper: Heat ghee in another pan. Add in cumin. Once it crackles add the sliced onion. Once slight brown add the green chilly and fenugreek leaves.
- Pour this tempering on the prepared dal
- Now put ignited coal on this temper dal. Pour the ghee on it and cover tightly with the lid for few minutes.
- Remove the coal. And serve hot with lemon wedges, onion and pickle.
Notes
Stale Roti or chapati works best for this recipe.
Calories
Fat
Carbs
Protein
