Friday, June 22, 2007

Dal Paratha/Lentil Flatbread



I had eaten this Paratha way back in Bangalore , must have been in 1997 or 1998, in a West Indian restaurant, I think it was called Sue's. I wonder if it's still there, this was a small joint near Indiranagar, and one would have to wait during weekends to get in. I still remember the taste of those Dal Parathas. It was kind of strange eating an Indian staple in a Caribbean restaurant. I was thinking of a breakfast dish to contribute for the WBB event and came up with my version of Dal Paratha.


These by the way taste delicious even cold the next day. So a great travel food for us Indians especially while we are on the road, I get tired of eating from all the fast food joints, and start craving for some nice Indian Spicy food. Maybe somebody needs to write a series of foods that travel well.




This breakfast/brunch dish is my contribution to Trupti's Weekend Breakfast Blogging event WBB#12

Dal Paratha (Makes about 8 to 10)


Filling

1 cup yellow spilt moong dal
3 cups water
1 tbsp oil
1 tsp cumin seeds
1/4 tsp hing
1 tbsp ginger grated/paste
1/2 tsp turmeric
1 tsp chili pwd
1 tsp coriander pwd
2 tsp amchur(mango powder)
1 tsp garam masala pwd
salt to taste
1 tbsp minced coriander leaves

Dough
3 cups wheat flour
1 tbsp oil
salt to taste

Soak the dal for 2 hours.

Heat oil add cumin seeds, and hing.

Then add ginger, turmeric pwd, chilli pwd and coriander pwd.

Add dal and 3 cups of water. Bring to a boil.

Cook covered on low heat for 20 to 25 minutes until dal is soft but not mushy. Don't forget to keep stirring while the dal is cooking.

There should be absolutely no water. Add the amchur pwd, garam masala pwd, salt and coriander leaves and leave it to cool. I usually grind the filling in the food processor so it looks like puran poli filling and can be made into a ball. The grinding is optional. I like the texture better and you can put more filling this way.

Meanwhile make the dough, by mixing wheat flour, oil, salt and add water as needed, to make a paratha dough. Keep the dough for about 10 to 15 minutes.

Then divide and roll into balls. Add the filling and roll into about 5 to 6 inches in diameter.

Cook on a tawa or skillet by adding oil on both sides and cook till brown.


Serve hot or cold with pickles and yogurt, hot or cold. I had mine with mango thokku(recipe to follow). This paratha is very filling I couldn't eat more than one. A great idea for brunch as they can be made in advance. I make my filling and dough the previous night, and leave it in the fridge, and make the parathas fresh in the morning or for brunch as the case might be.















4 comments:

trupti said...

Thanks so much for your entry! These are so healthy too...I love that even better!

I'll email you some tips...I don't know much, but I will help in any way I can...

-trupti

Sheela said...

Thanks Trupti.

Anonymous said...

try the mauritian dhall pourri go to australian mauritian connection recipes from mauritius

Anonymous said...

I tried this and it was yummy. Although the dal took very long to cook. i used same proportions as u mentioned. Once again thanks for the yummy recipe.