Boil dal a few minutes, or soak overnight. Drain, and grind coarsely. Fry dal and dry spices in 2 tablespoons ghee for a few minutes, then cook, covered, over low heat until the dal is cooked. Remove from heat. Cool and mix in flour, chillies, onion, coriander leaves, and pomegranate seeds. Add enough water to make a stiff dough. Using balls of dough the size of lemons, roll each roti out into a thin circle. Fry each roti in oil. Serve hot. Recipe by: Adapted from a recipe in "Cooking the Punjabi Way" Posted to FOODWINE Digest by Sharon Raghavachary
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|Serving Size: 1 Serving (583g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 37 (4%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 12.7mg||0 %|
|Potassium 622.9mg||16 %|
|Total Carbohydrate 205.6g||60 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 193.9g|
|Protein 27.9g||40 %|
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Calories per serving: 982
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