Dal Paratha
Dal Paratha is one of a type of Indian flatbread stuffed with boiled lentils and fried with oil or ghee. It is basically a sweet flatbread, which is very similar in preparation to the
Puran Poli Recipe, which is a traditional Maharashtrian style savoury prepared
on almost all occasions in India. Dal Paratha made
mainly for breakfast in Indian homes, especially Punjabi's have many version of paratha preparation for breakfast,
lunch or even dinner. We Bengali's prepare parathas in a very simple method,
without the stuffing portion, however, with the fusion in every Indian cuisine
we tend to prepare varieties of Indian flatbread in different ways of
preparation.
I have already shared Aloo Paratha in my previous post on the blog, where
I've used 'Aloo' that is potato as the main ingredient for the stuffing in the
paratha, whereas the overall combination of wheat flour and other spices is
almost similar. The stuffed Dal paratha’s outer layer is made of whole-wheat
flour which is rich in fiber, while the filling
is made from protein-rich lentil and
spices. For this dal paratha recipe,
I've used split red lentils, that is the Masoor Dal, as it is the most
available lentil in my kitchen every time I go for any Dal prep, and also it is
cooked in very lesser time as compared to the other dals. Masoor dal is a one of the delicious, easy to cook lentils of
all times.
This Dal Paratha is the best way to pack a
tiffin box and also an energizing stomach filling breakfast option. Dal Paratha is served piping hot with a dollop
of ghee on it in the lunch or dinner can help you a win-win delicacy, as it is healthy, tasty, satiating to the appetite and a
quick way to finish your cooking. I normally prepare any stuffed paratha on my
weekends, for a quick brunch option, that is served with either
plain yogurt or pickle.
Check out for the full recipe
along with a video that I've shared below:
Dal Paratha
[Veg]
Author: Paromita.P
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes (approx)
Recipe Type: Flat-bread
Course: Main dish
Cuisine: Indian/Bengali
Serves: 4
Measuring Items: 1 cup=150 ml; Teaspoon (tsp)
Tips:
Boil the lentils in a
pressure cooker, and mash it well along with jaggery while cooking.
For the
dough, you can use half all purpose flour and half whole wheat flour too.
Ingredients:
- Wheat flour- 4 cups
- Split Red Lentils- 2 cups
- Coconut (grated)- 1.5 cup
- Ghee (clarified butter)- 4 tsp
- Sugar- half a cup
- Jaggery (Gur) - 1 cup
- Salt- a pinch (otherwise)
- Jeera (cumin) powder- 2 tsp
- Turmeric powder- 1 tsp
- Refined oil- half a cup (optional)
Method:
How to prepare ‘Dal Paratha’ with step by step pictures and instructions-
- Wash the masoor dals and soak in enough water for at least 30 minutes.
- Drain the water and add the dal in a pressure cooker along with 4 cups of water. Cook on high heat for two whistles.
- Remove the pressure cooker from heat and let the pressure release. Open the lid of the cooker.
- Now add jaggery, coconut, salt, cumin powder, a teaspoon of ghee, turmeric powder and cook on a low flame for 5 minutes.
- Simmer until the lentils soak water and make it a batter like so that it can be used to make the filling of Paratha.
- Take a large mixing bowl, add wheat flour, sugar, salt for taste, ghee and mix well. Knead dough to a soft consistency just like the chapati dough.
- The amount of filling should be equal such that to the consistency of the amount of dough.
- Roll the parathas with the filling inside, and fry them on hot tawa/frying pan with oil/ ghee applied on it.
Check out the video for the method of preparation of Dal
Paratha:
Dal Paratha prepared with the most simplest
procedure here, and this makes for the most delicious delicacy of all times
that you are accustomed to it on every occasion
and can relish it with full pleasure without being worried about the
cholesterol, as I usually share my recipes which are very less oily and low-fat content. So prepare this healthy brunch
for your weekend and enjoy cooking, serving and eating!
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