Masoor Daal ke Parathe

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A healthy and tasty lentil paratha... 

Ingredients

 For stuffing
Masoor Dal ------------ 1 cup
Water --------------------- 3 cup
Asafoetida -------------- 1/4 tsp (optional)
Turmeric powder ---- 1/2 tsp
Bay leaf ------------------- 1
Green chilis ------------- 3-4
Ginger ---------------------- 1 inch
Onion ----------------------- 1 big size
Garam masala -------- 1 tsp
Red chili powder ------ 1/2 tsp
Carom seeds ---------- 1/2 tsp
Cumin powder --------- 1/2 tsp
Dry mango powder --- 1 tsp
Salt to taste --------------- :)

For dough 
Aata ------------------- 2 cups
Carom seeds ---- 1 tsp
Oil ----------------------- 2 tbsp
Water as required to knead the dough
Mustard  oil for frying the parathas

Let's start 

Step 1. Rinse the masoor dal very well in water. Soak it for 1 hours and then drain the water.

Step 2. In a large vessel add masoor dal, turmeric powder, Asafoetida, bay leaf salt and water. Boil it for 30 minutes or till  turns soft yet retain their shape. 

Step 3.  Now drain off the water and keep aside for some minutes or till water is drained off completely.

Step 4.  In a bowl take cooked masoor dal, red chilli powder, dry mango powder, garam masala, cumin powder, finely chopped onion, chopped green chillies  grated ginger and salt. mix them well, making sure everything are combined well.

Step 5. In a bowl take aata, oil, carom seeds, mix it well. Now add water little by little and start kneading make a soft dough.

Step 6. Roll the dough in cylindrical shape and then cut it into equal sized balls. 

Step 7. Now flatten the dough and roll them out into 3 to 4 inch circles. Add a generous amount of stuffing in the center.

Step 8. Seal the dough and round it with the your hand. Now gently roll them with a rolling pin into round parathas.

Step 9. Meanwhile heat up a tawa and roast the parathas, cook them on both the sides. Apply oil with brush on both the sides.

Step 10. finally, Serve hot Masoor dal paratha with sauce, raita or pickle.


Note* 
  • You can use any oil but, it tastes great when roasted with mustard oil.
  • For making dough i used homemade paneer water, it makes very soft and melts in mouth Paratha.
  • The masoor dal should not be cooked completely, about 80 to 90% cooked is fine.
    • Happy cooking :)

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