Dal ke Parathe are made up of protein rich filling of dal and spices, stuffed fibre and carbohydrate rich covering of whole wheat flour. These parathas form the best combination with chawal ki kheer, and can also be served with a little butter and curry, this dish is famous across the North India for its satiating and soothing flavors. Try out this parathas yourself with the help of the recipe and step by step photos given below:
Preparation Time: 30-35 minutes
Cooking Time: 15-20 minutes
Nutrition Value: Dals or lentils are a store house of protein. In the form of parathas this dish is packed with proteins and carbohydrates.
Recipe Yield: 5 parathas
- Whole Wheat Flour (gehun ka ata) - 1 cup
- Refine oil or ghee to cook the parathas
- Bengal gram (chana dal) - 1 cup soaked in water
- Mustard oil (sarson ka tel) - 1 table spoon (to cook the dal for stuffing)
- Turmeric powder (haldi powder) - 1 tea spoon
- Salt to taste
- Cumin seeds (jeera) - 1/2 tea spoon
- Whole red chilli (khadi lal mirch) - 3
- Water for dough preparation
- Water for cooking the dal - 1/2 cup
- In a plate take whole wheat flour (gehun ka ata) and add water to it to form a medium soft dough like that of chapatti. Keep it aside to rest so that it becomes soft.
- In a pressure cooker, heat the mustard oil (sarson ka tel) and the cumin seeds (jeera) to crackle. Then add the whole red chilli (khadi lal mirch) and saute them till they turn brown (remember not to saute the red chilli much, otherwise they will turn black in color).
- Now add the soaked bengal gram lentils (chana dal), followed by salt and turmeric powder (haldi powder). Stir to mix the ingredients.
- Add water to the pressure cooker enough to cook the bengal gram (chana dal) well. Close the lid and cook for 5-7 minutes.
- Lower the flame after 1 whistle and let it cook well.
- Turn off the flame, allowing the cooker to cool down. Open the lid and mash a few grains of the dal prepared to confirm if it is cooked (Even 90% cooked dal can be used to prepare the stuffing). Dal shouldn't be half cooked or overcooked. If there is extra water in the dal, then remove it with the help of ladle from sides.
- Transfer the dal prepared to a mixing bowl and mash it.
- Keep the mashed dal stuffing prepared in the fridge to cool (it is easy to make parathas with cold dal stuffing).
- Roll small balls of the dough and form small bowl like depression using hands and fingers.
- Now using a tea-spoon, place enough dal stuffing at the center of each dough bowls, and fold it to form a small ladoo like dumplings.
- Roll these dumpling into flat round stuffed chapattis.
- Heat a tawa and grease it with ghee or refined oil. Lay the stuffed chapattis onto it and allow it to cook. Flip to other side and let it cook too. Apply ghee or oil on the top side flip and repeat the same step. Flip, press and cook both sides turn golden brown, on medium flame.
- Serve hot with chawal ki kheer or with butter cubes and curry.
(Tips: 1. Cook on medium flame. High flame will blacken the paratha, while it will remain uncooked and hard if cooked on low flame)
To learn the recipe for chawal ki kheer, click on the link given below: