Dal Paratha
Hello everyone! I am back with another yummy paratha. This time it is a very healthy and protein rich dal paratha or lentil paratha. Dal is rich in proteins and a very staple ingredient in every household. So, most of the time we always have some left over dal in the refrigerator. One way is to mix it with some rice and make some arancini style dal-chawal cutlet. This paratha is an other way to make use of such left over dal or a handy option when we don’t have enough vegetables at home
to make sabzi for our rotis.
The dal makes the roti very very soft. It pairs very well with some spicy mint-coriander chutney or a bowl of chilled raita. You can add some chopped methi leaves or spring onion greens too. Also a pinch of asafoetida will taste good and is quite helpful in digestion too. This is an ideal tiffin box item too for your kids. Very convenient to eat with a smear of sauce or chutney. For more recipes with dal, you can click on Dal bread and lentil soup too. You can look for other parathas too in the blog like methi, cabbage, alu, spinach etc. Stay tuned for more such recipes.
Ingredients:
- Cooked dal 3/4 cup
- Whole wheat flour 1 cup
- Salt to taste
- Turmeric powder 1/4 tsp
- Red chili powder 1/2 tsp
- Chat masala 1/2 tsp
- Ajwain/carom seeds 1/4 tsp
- Cumin seeds 1/4 tsp
- Coriander leaves 3-4 sprigs
- Refined oil 2-3 tbsp
Method:
- Place the cooked dal in a big mixing bowl.
- Add all the dry spices and salt into it.
- Now add a cup of flour and finely chopped coriander leaves into it.
- Now knead into a semi soft dough. No need to add extra water, you will be able to knead the dough with the moisture from the cooked dal. If the dough appears too dry, add a spoon of water. If the dough is too wet, add some more dry flour.
- Brush the dough with oil and allow the dough to rest for atleast half an hour.
- Divide the dough into equal sized balls and roll it into thin rotis.
- Heat an iron skillet and cook the rotis on it. When one side is lightly done, flip it. Apply oil on both sides and cook till the rotis are golden in colour.
- Serve it hot with curd, pickle or chutney. Or pack it in your kids tiffin box with some sauce or dip.
Notes:
- You can use cooked moong dal or tuvar dal or masoor dal. Make sure that the dal is not very watery.
- You may add some finely chopped spring onion greens, garlic and ginger too. The choice of spices and herbs is purely based on your preferences.
