Dal Paratha

Dal Paratha

Most of the times I make dal I end up making a bit more than I may need for the dish or I change my mind and reduce the quantity of the dish and refrigerate some dal. This time I had about 3-4 tablespoons of cooked dal after making the mixed dal curry. I was not keen on using it in sambar considering it was mixed dal. I noticed that I was not quite enjoying rotis and would have preferred parathas. That’s when I thought I should make stuffed parathas with this dal. As they did not have too much water in it, it was quite handy to do so. I found it a great way to use up leftover dal and it turned out to be so filling. Here is how I did it

Some well cooked dal, ensure it is not watery (1 tablespoon per paratha and I used toor dal, mung dal and horsegram/kollu/brown lentil)
1 green chilly, finely chopped
1 teaspoon chopped coriander
½ teaspoon ginger garlic paste (optional)
½ teaspoon coriander powder
½ teaspoon cumin powder
¼ teaspoon chilly powder (optional)
Turmeric powder
Salt to taste
Chapatti dough

Mix all ingredients except chapatti dough together

Take a lemon sized ball of chapatti dough and roll it to a palm sized circle and place a spoonful of dal mixture in the centre and wrap it up

Roll it flat again to desired size ensuring the stuffing does not come out too much

Cook both sides on a hot tawa and add some ghee/butter or oil and serve with yogurt or pickle or any side dish. I usually cook one side first until small 'bubbles' start to appear, then turn to other side, cook until it starts to brown and turn again and gently press to allow it to rise.

I added ‘idli milagai podi’ to one paratha just to get some more kick!