I was in mood for something special- not the same old boring dal and roti or dal and rice. So I am raking my brain and in hunt for something sizzling! I was surfing TV when I landed up on this cookery show where they made some spicy dal. Then suddenly it dawned on me, why not make the dal interesting by filling it in a roti and making dal parantha?? So, I took time to make some lovely paranthas- come, join me for a bite- won't ya??
What goes in?
For the filling-
1 cup Chana dal- soak it for an hour or two in water.
1/2 tsp Cumin seeds
1 green chilli finely chopped
1 tsp Garlic and ginger paste
1/2 tsp Garam masala
1/2 tsp Coriander powder
1/4 tsp red chilli powder
salt according to taste
Other minor ingredients required for filling- 1 onion chopped, 1/4 cup chopped coriander leaves.
For the base-
- Knead the flour with salt and water to a smooth dough (add oil towards the end to make it silky). Set it aside (I used about 11/2 cups of flour, you can use as per your requirement).
- In a pressure cooker, heat oil and add cumin seeds. As the seeds begin to sputter add garlic-ginger paste, green chilli pieces. Cook for few seconds on a low flame.
- Add garam masala, coriander powder, red chilli powder and salt.
- Rinse the lentils thoroughly in water and add them to the above cooking spices.
- Add around one cup of water and pressure cook the lentils till they are soft and have absorbed all the water.
- Once the lentils are soft and well cooked, gently smash them with a spoon.
- Add the chopped onions and coriander leaves to the cooked lentils, mix them thoroughly and ensure it is a dry mixture and not sticky- our filling is ready!
- Now, take a small ball of dough and flatten it with a rolling pin.
- Add around 1 tbsp of filling in middle and fold it to a pouch (with filling in middle).
- Flatten this pouch on a lightly floured surface to a medium sized round shape.
- Cook the roti (both sides) on a frying pan with sufficient oil.
- Serve hot with mango pickle and raita! Enjoy-