Dal Paratha

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This recipe is not sensational, and that is what makes it perfect to cook at home, on any day when you feel down in the dumps! Homely to the core, this Dal Paratha is satiating, wholesome and very soothingly flavoured with simple spice powders.

Yet, it fills your heart and tummy, in a very comfortable sort of way. Remember to sauté the dal mixture well along with the spice powders till the raw smell goes and you get a very inviting aroma. Allow it to cool completely before making these wholesome Parathas so that you will be able to roll the parathas easily without the mixture leaking out.

Serve fresh off the Tava with Raitas / Kachumber and Pickles / Aachar .

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Soaking time:  15 minutes   Preparation Time:    Cooking Time:     Makes 8 servings
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For The Dough
1 1/4 cups whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

For The Filling
1/2 cup yellow moong dal (split yellow gram)
2 tsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
salt to taste

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

For Serving
fresh curd

For the dough

  1. Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Keep aside.

For the filling

  1. Clean, wash and soak the yellow moong dal in enough water in a deep bowl for 15 minutes. Drain well.
  2. Combine the drained yellow moong dal and ¾ cup of water in a broad non-stick pan and mix well. Cover with a lid and cook on a medium flame for 8 to 10 minutes or till the water has evaporated, while stirring occasionally. Keep aside.
  3. Heat the oil in a broad non-stick pan and add the cumin seeds.
  4. When the seeds crackle, add the asafoetida, cooked dal, turmeric powder, chilli powder, coriander-cumin seeds powder and salt and sauté on a medium flame for 1 to 2 minutes.
  5. Allow the mixture to cool completely and divide it into 8 equal portions. Keep aside.

How to proceed

  1. Divide the dough into 8 equal portions.
  2. Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
  3. Place a portion of the stuffing in the centre of the circle.
  4. Bring together all the sides in the centre and seal tightly.
  5. Roll again into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
  6. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides.
  7. Repeat steps 2 to 6 to make 7 more parathas.
  8. Serve immediately.

RECIPE SOURCE : Indian CookingBuy this cookbook
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 on 27 Jul 15 04:15 PM

Dal paratha.. delicious dal stuffing.. the masala gives nice flavour to the paratha. The dal is perfectly cooked, i made this for a sunday lunch.. and everybody enjoyed in my house.. served this with masala dahi..