CHANA DAL PARATHA / CHANA DAL KE PARATHE
Winter is here and so is the opportunity to cook parathas in the breakfast or lunch. In comparison to summertime, the stuffed parathe is the most loved flatbread in India especially in the north during winter. This is the time when rich food is loved and relished. The main reason is the easy availability of fresh veggies that are stuffed to make parathas. Unlike summertime, the rich and heavy food is easily digested in this season
We are fond of vegetable-stuffed parathas but sometimes for a change, I go for cooked dal ke parathe. Dal ke parathe has two variations of cooking. One is to cook daals with a dry texture to be stuffed into the dough ball. This stuffed ball is spread into a thick disk and then cooked to perfection on a tawa or pan by applying ghee. Another version is to add cooked dal to dry flour, salt, and a few spices. A soft dough is kneaded with the remaining dal water (dal water is kept aside after boiling dal). After kneading the dough, dal ke parathe is made on tawa by applying ghee. This technique makes the super soft as well as very tasty parathe.
These chana dal ke parathe are enjoyed with pickles, yogurt, or any raita. Let’s start the process by soaking chana dal. The whole process has two parts. One is to boil soaked dal with water and some seasoning. And the other part is to knead the dough by adding boiled dal, oil, and a few spices to the flour. This chana dal dough finely makes the super tasty and healthy parathe
Prep Time – 2 hrs (prep time requires soaking chana dal)
Cook Time – 45 minutes (cooking time includes boiling chana dal)
Course – Breakfast/Main
Author – Bharti Dhawan
● INGREDIENTS REQUIRED FOR BOILING DAL
• Chana dal/Split Bengal Gram – 1 cup (Soaked for 2 hrs)
• Water to rinse and soak dal – sufficient enough
• Water to boil dal – 2 cups
• Oil – 1 tsp
• Jeera/cumin – 1 tsp
• Salt – 1 tsp
• Haldi/turmeric powder – 1/4 tsp
• Whole red chilly – 1-2
● INGREDIENTS REQUIRED FOR CHANA DAL PARATHA
• Whole wheat flour dough – Sufficient enough for 6 parathas
• Boiled chana dal – 1 bowl
• Jeera/cumin – 1/2 tsp
• Ajwain/Carom seeds – 1/2 tsp
• Red chilly powder – 1/2 tsp
• Salt – 1 tsp
• Oil or ghee for dough – 2 tsp
• Ghee for parathas – 1 tsp for each paratha
● HOW TO BOIL CHANA DAL
1- Take a pressure cooker and add oil. When oil is heated, add jeera and whole red chili
2- Add soaked dal and stir nicely. Next, add water, haldi, and salt
3- Close the lid of the pressure cooker and allow 4-5 whistles to come.
4- When the steam is released, open the lid and mash chana dal with the spoon . Keep the mashed dal aside
● HOW TO MAKE DAL PARATHA
1- Take a mixing bowl and add wheat flour, oil, salt, red chilly powder, ajwain, coriander leaves, and mashed chana dal
2- Combine all the ingredients nicely and collect the dough together by adding the remaining chana dal water (if chana dal water is not left, use normal water to make the dough)
3- Keep the dough at rest for ten minutes and again knead the dough to make it smoother
4- Divide the dough into equal portions and roll into balls. Dust into dry flour and spread like a disk with the rolling pin
5- Drop the disk on hot tawa. Flip this after a few second
6- Again flip to cook the other side. Apply ghee on top and flip again.
7- Press evenly with a spatula to get golden marks all over the paratha
8- Cook all the chana dal parathe like this. Serve the tasty chana dal paratha hot with SARSO KA SAAG, PICKLE , plain curd, or BOONDI KA raita
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