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Lentil Paratha (Dal Ka Paratha)
- Duration: 15 minutes
- Serves: 2 to 4 people
Spice Level: Low
It is a great idea to use ghee instead of oil to shallow-fry the parathas as it will accord them a lovely texture and aroma. You may also use spring onions instead of regular onions.
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Dal Ka Paratha is a popular Rajasthani breakfast dish. It is believed to have originated in the Jodhpur region. The authentic recipe uses moong dal for making this paratha as it is easier to digest.
- Green gram dal (hari moong dal) (2 cups)
- Potato, boiled and peeled (1)
- Onion, finely chopped (1)
- Wheat flour (atta) (2 cups)
- Ginger (adrak), minced (½-inch)
- Green chillies (hari mirch) paste (1 tsp)
- MTR Lal Mirch Red Chilli Powder (½ tsp)
- MTR Haldi Turmeric Powder (¼ tsp)
- Ghee (for shallow-frying)
- Salt (to taste )
- Thoroughly wash and soak the dal for 20 minutes.Then, work it up in a mixer-grinder to make a smooth paste.
- In a deep-bottomed bowl, add in the dal paste, along with the salt, ginger, onion, the MTR Lal Mirch Red Chilli Powder, the MTR Haldi Turmeric Powder, and green chilli paste. Mix well.
- Mash the boiled potato and mix it into the dal mixture.
- In a paraat (big, flat plate with shallow edges), add in the atta and knead it with water to form a chappati-like dough.
- Divide the dough into equal parts. Using a rolling pin, flatten out each portion into circles of about 4 to 5-inch diameter.
- Next, place a spoonful of the dal-and-potato mixture at the centre of every rolled-out roti and seal up the edges.
- Now, gently roll out the filled dough, forming parathas that are about 5 to 6 inches in diameter. Cook these on a hot tava, pouring ghee on both sides till pinkish patches begin to appear.Serve hot with dahi or chutney.
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