To begin the preparation of Rajasthani Korma Roti, in a mixer/food processor, grind the dal coarsely; you want to make sure the dal breaks down so it doesn’t tear the roti while rolling it out.
Then soak the dal in water for about 3-4 hours. There should be enough water to completely cover the dal; after 3-4 hours the dal will have absorbed most of the water, if excess water remains, drain it out.
In a big bowl, add the whole wheat flour, all the spices, green chilies and salt. Mix everything together, then add the soaked dal and mix everything well. Add water 2-3 tablespoon at a time and keep kneading till it comes together to form a stiff dough.
Divide the dough equally to form lime size balls. Using a rolling pin, roll out the dough in a circle and as thin as you can without it breaking. Dust with flour if the dough sticks.
To cook it, heat a tawa/pan, place the rolled out roti on the pan and let it cook for a minute or so, flip it and drizzle with ghee on the top side, flip it again and put ghee/oil on the other side as well; using a spatula keep pressing down on the roti to get it nice and crispy.
Repeat for the rest of the dough.
Your Rajasthani Korma Roti is now ready to be served with potato curry (aloo matar ki sabzi), yogurt (dahi) and pickle.