Dal Paratha is a famous Gujarati Paratha. Wheat flour parathas are simply stuffed with the spicy and tasty mixture of moong dal filling.
Yield: 8 servings
- 2 cups Wheat flour
- A pinch of asafoetida
- 1 cup yellow moong dal
- 1/2 tsp roasted cumin seeds
- 2 green chillies finely chopped
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- Salt to taste
- Oil for making parathas
How to make Gujarati Dal Paratha:
- Combine the wheat flour, asafoetida and some salt.
- Sieve thoroughly and then gradually add water for making soft paratha dough.
- Soak moong dal at least for 30 minutes.
- Drain and boil it in 2 cups of water by adding little bit of salt.
- Heat 2 tbsp of oil in the skillet and add cumin seeds.
- When the seeds start crackling, add asafoetida and fry continue for few seconds.
- Now add boiled dal, salt and all spices.
- Mix very well to firm the dal with all flavorful spice mixture.
- Cook on medium low flame till dal thickens for making parathas.
- Cool down dal mixture.
- Now take a small portion of prepared dough, roll out into thin roti, stuff dal mixture in the center.
- Close the paratha from all sides and dust some flour.
- Roll again into a round, thick paratha.
- Heat a griddle/tawa and spread some oil.
- When tawa is properly heated, place the paratha on it and cook on low flame for grabbing the flavors.
- Spread some oil and cook it from both sides very well.
- Serve hot with any Indian curry recipe or enjoy this paratha with curd, pickle and papad.