Hearty Indian flatbread prepared by mixing cooked
lentils with whole-wheat flour, spices and aromatic herbs. Although, this paratha is usually prepared using leftover dal it’s worth cooking the dal specially for these protein-rich delicious parathas if you haven’t got any leftover dal.
| Time: 30 minutes
3/4 cup cooked moong dal or any cooked dal of your choice
1 ½ cup whole wheat flour
1 small onion finely chopped
1-2 green chillies finely chopped
1 tablespoon finely chopped coriander leaves
1 tablespoon finely chopped mint leaves
2-3 tablespoons oil
Salt to taste
Combine all the ingredients except oil in a large bowl and knead a dough which is neither too stiff nor too soft. The dough can be kneaded just with dal but if you find it too dry or stiff, sprinkle some water.
Apply little oil on your palms and make a smooth dough ball.
Roll the dough ball in the whole-wheat flour and flatten it. Place it on a rolling board and roll out into thin parathas.
Heat a non-stick pan/tawa and place the paratha on it. Flip it over with the help of a spatula and spread about half a teaspoon of oil on it with a spoon. Cook for 20-30 seconds, flip it again and spread oil on the other side. Cook on both sides till brown spots appear and the paratha gets evenly cooked.
Repeat the same process for the remaining dough.
Dal parathas taste great with butter and
. mint chutney If you haven’t got leftover cooked dal, take 1/2 cup split moong dal and 1 cup water in a pressure cooker and pressure cook for 3-4 whistles. Let the steam escape before opening the cooker. Allow the dal to cool before using it for kneading the dough.
If you are using your leftover dal, be careful while adding salt as the cooked dal will also have salt in it.