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Dal ke Parathe


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Moong dal is used extensively in Rajasthani cooking from starters likes chilas and vadas, to desserts like moong dal halwa etc. Jodhpuris prefer the use of moong dal to urad dal particularly as it is easier to digest. Thin crispy moong dal parathas complement virtually any Rajasthani subji.

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Preparation Time: 
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Makes 6 parathas.
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Ingredients



For the dough
1/4 cup whole wheat flour (gehun ka atta)
1/4 cup plain flour (maida)
2 tsp oil
salt to taste

For the filling
1/2 cup moong dal (split green gram)
1/2 tsp fennel seeds (saunf)
1 tsp chilli powder
a pinch of turmeric powder (haldi)
1 tbsp oil
salt to taste

Other ingredients
oil for cooking

Method

    For the dough
    1. Combine all the ingredients and knead into a soft dough using enough water. Knead very well.
    2. Cover the dough with a wet muslin cloth. Keep aside.

    For the filling
    1. Wash the dal thoroughly. Drain completely and grind the dal to fine paste in a blender without using any water.
    2. Heat the oil in a non-stick pan, add the dal paste and sauté over a medium flame for 3 to 4 minutes or till the mixture leaves the sides of the pan.
    3. Remove from the fire, add the fennel seeds, chilli powder, turmeric powder and salt and mix well.
    4. Divide the filling into 6 equal parts. Keep aside.

    How to proceed
    1. Divide the dough into 6 equal portions and keep aside.
    2. Roll out each portion of the dough into a 75 mm. (3") diameter circle.
    3. Place a portion of the filling mixture in the centre of the dough circle.
    4. Bring together the edges in the centre to seal the filling inside the dough.
    5. Roll out the stuffed dough circle into a thin paratha of 150 mm. (6'') diameter.
    6. Repeat for the remaining filling and dough to make 5 more dal parathas.
    7. Cook each dal paratha on a hot tava (griddle) using a little oil till both sides are golden brown.
    8. Serve hot with ker sangri or curds.

    Tips
    1. You can even roll them out thicker and deep fry them to make puris.
    RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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