Bajra roti with green moong and paneer bhurji
A winter plate that holds well: bajra roti, whole green moong, a quick paneer bhurji and bhindi, with radish on the side.
Serves 240 minutes, plus soaking
How to make:
Soak the green moong overnight. Pressure cook with salt and turmeric for four whistles, then temper with cumin, garlic and a little ginger.
For the bajra roti, mix the flour with warm water and a pinch of salt. Bajra has no gluten, so knead it firmly and shape the rotis by hand, patting them out between your palms or on a sheet.
Cook on a hot tawa, pressing gently with a cloth so they puff. They are best eaten straight off the tawa.
Crumble the paneer. Heat oil, add cumin, onion and green chilli, then turmeric and the crumbled paneer. Cook for three minutes only — paneer turns rubbery if you cook it longer.
Finish the bhurji with coriander and a squeeze of lemon.
Serve with the bhindi sabzi and sliced radish.
Notes:
Bajra is warming and heavy, which is why this suits dinner in winter and feels like too much in May.
