Dal Ke Parathe


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Sumptuous whole wheat parathas stuffed with a lip-smacking filling of soaked and sautéed green moong dal simply spiced with fennel seeds, turmeric and chilli powders. You might wonder what use a quarter teaspoon of turmeric and half a teaspoon of fennel could be, but these wonder ingredients work magically to enhance the aroma of the Dal ke Parathe when they get cooked on the griddle.

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Soaking time:  30 minutes   Preparation Time:    Cooking Time:     Makes 8 parathas
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Ingredients


For The Dough
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup plain flour (maida)
2 tsp oil
salt to taste

For The Filling
1/2 cup green moong dal (split green gram) , soaked for 30 minutes and drained
1 tbsp oil
1/2 tsp fennel seeds (saunf)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking

For Serving
fresh curd

Method
For the dough

  1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover and keep aside.

For the filling

  1. Combine the soaked and drained green moong dal in a mixer and blend into a coarse mixture, without using any water. Keep aside.
  2. Heat the oil in a broad non-stick pan, add the coarsely crushed dal and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally.
  3. Remove from the flame, add the fennel seeds, chilli powder, turmeric powder and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  4. Divide the filling into 8 equal portions and keep aside.

How to proceed

  1. Divide the dough into 8 equal portions.
  2. Roll out each portion into a 75 mm. (3") diameter circle using a little whole wheat flour for rolling.
  3. Place a portion of the filling in the centre of the dough circle and bring together the edges in the centre to seal the filling inside the dough.
  4. Roll out the stuffed dough circle into 125 mm. (5'') diameter circle using a little whole wheat flour for rolling.
  5. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both the sides.
  6. Repeat steps 2 to 5 to make 7 more parathas.
  7. Serve immediately with fresh curds.

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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 on 06 Feb 15 02:09 PM


These parathas tastes best when had with a bowl of curds. Moong dal and fennel seeds lends its taste completely to the parathas. It is necessary to have this parathas immediately or you may feel dry if had later..
 on 10 Jun 13 03:41 PM


Nice moong dal paratha to be had with some low fat curds.