Spicy Dal Parathas (Indian Lentil-Stuffed Tortillas)
This interesting paratha is wonderful on cold winter nights, and is one of my favourite comfort foods. Parathas always bring back memories of Delhi winters with my cousins, long nights of talking, playing board games, and just having fun! You can adjust the spiciness of this recipe according to your taste. This is adapted from www.tarladalal.com
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READY IN: 1hr 15mins
YIELD: 6 parathas
UNITS: US
INGREDIENTS
NutritionFor the dough
- 1
- 1teaspoon vegetable oil
- 1⁄4
- 1⁄3cup water
For the stuffing
- 1⁄2cup yellow moong dal, washed and soaked for at least 20 minutes (split yellow gram)
- 3⁄4cup water
- 1⁄2teaspoon cumin seed
- 1⁄4
- 1⁄8teaspoon turmeric powder
- 1⁄8 - 1⁄4teaspoon red chili powder
- 1teaspoon vegetable oil
- 1⁄2
For preparing the parathas
- 1
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DIRECTIONS
- For the dough: Combine all the ingredients and knead into a soft dough using 1/3 cup water (you may need a little more or less).
- Divide the dough into 6 equal portions and keep aside, covered with a damp cloth.
- For the stuffing: Cook the washed and drained lentils in in 3/4 cup of water till all the water is absorbed.
- Heat 1 teaspoon oil in a skillet and add the cumin seeds.
- When they sputter, add the asafoetida, cooked lentils, turmeric powder, chilli powder and salt.
- Cook till the lentil mixture is dry, stirring continuously.
- Cool completely and divide into 6 equal portions.
- To prepare the parathas: On a floured surface, roll out one portion of the dough into a circle of 100 mm (4") diameter.
- Place one portion of the stuffing mixture in the centre of the circle.
- Bring togehter all the sides in the centre and seal tightly.
- Roll out again into a circle of 150 mm (6") diameter, using extra flour to roll the paratha.
- Place the paratha on a hot griddle, spreading a little ghee or oil over the paratha while it is on the griddle; flip once, and cook until both sides are golden brown.
- Repeat with the remaining dough and stuffing to make 5 more parathas.
- Serve hot with chilled yogurt, pickle or a raita.
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