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)


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

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.

Vegetarian Shami Kababs/Lentil Kababs

An extemely popular appetizer and usually made with minced meat. The word kabab is derived from the Persian (aab means water and kum means less - it is a dish cooked with less water). I had tasted the vegetarian version when I purchased the frozen kababs from the Indian grocery store. I decide to experiment and used beans instead of the meat. One can use the canned variety of beans for convenience. I have made these with kala chana too and they turned out great. These can be cooked and frozen and can be use as patties for burgers if made bigger in size.

Makes about 10-12 kababs
1/2 cup red beans/adzuki beans/chori
1/4 cup chana dal
1/2 of a small onion chopped
1 tsp ginger grated
1 green chilli minced
1 clove garlic chopped
1/2 tsp chilli pwd
1/2 tsp garam masala
salt to taste
1 small potato boiled and grated
2 slices bread soaked, squeezed and crumbled
1 tbsp chopped mint leaves
1 tbsp chopped cilantro leaves
Oil for frying
All-purpose Flour

Soak the red chori(or any lentil/beans of your choice)and chana dal separately for an hour.

Cook in a pressure cooker in separate containers.

For the red beans add half cup water, place another container on top of the red beans for the chana dal, add 1 tbsp water, and chopped onion, ginger, green chilli, garlic, chilli pwd, and garam masala pwd. Cook for 2 whistles.

If not using the pressure cooker just cook both separately till tender.

Drain the water completely from the red beans and mash or crush using a rolling pin or potato masher. Drain the water from the chana dal mixture if any, process in the food processor.

Mix the mashed red beans, ground chana dal mixture, grated potato, crumbled bread, salt, mint and cilantro leaves, till well combined.
Divide into equal portions and shape into round kababs. Heat 2 tbsps oil.

Roll in a little flour and shallow fry the kababs a few at a time till golden brown.

Serve hot or cold with green chutney, lemon slice and onion rings. Delish!!!!!