18 October, 2018

DAL PARATHA

Posted in : BREAKFAST RECIPES, INDIAN FLAT BREAD| PARATHA| PARANTHA| on October 18, 2018 by : Divya Suresh

A spicy lentil mixture stuffed paratha, which in Kannada we call it as khara holige. Here I have used split green gram lentil/moong dal/hesarubele for stuffing. A protein rich paratha which is not so heavy on your stomach. It turns out tasty, delicious by adding few basic spices. This paratha can be made in two ways ie the lentil mixture can be either stuffed in or can also be directly mixed with the wheat flour and make parathas. Just plain curd goes well as an accompaniment with this dal paratha.

Ingredients :

For the outer layer : measuring cup used is of 240 ml

Whole wheat flour – 2 cups (we can also use mixed grains flour)
Kasoori methi – 1&1/2 tbsp
Salt to taste
Water to knead the dough

For stuffing :

Split green gram/moong dal/hesarubele – 1/2 cup
Water – 2 cups (adjust)
Turmeric powder – 1/2 tsp
Red chili powder – 1 tsp (non spicy)
Cumin powder – 1 tsp
Hing – 1/4 tsp
Coriander leaves – 1&1/2 tbsp
Lemon juice – 1&1/2 tsp
Ghee – 2 tsp
Curry leaves – 1 tbsp
Salt to taste

PROCEDURE :

Crush the kasoori methi well using your palms and add into the wheat flour, also add in salt and combine well
Knead a soft – stiff dough using required water, cover and keep it aside
Now boil water in a vessel and add in the lentil/moong dal/hesarubele and cook till the lentil is soft or you can pressure cook it as well
Now pass it through the strainer to drain the water if any
Now add in turmeric powder, red chili powder, cumin powder, hing, coriander leaves, salt and lemon juice to the drained lentil and mix well while mashing the lentil
Heat ghee in a pan, add in curry leaves and the lentil mixture and stir well for few minutes until the lentil mixture leaves the edges of the pan and let it cool completely
Pinch a portion of the dough, Place a portion of the stuffing in the centre, seal it by all the sides and roll into a circle by dusting with wheat flour