Lentil (Dal) Parathaby Leena Kohli (@leenakohli)
This Lentil Paratha recipe could be the perfect solution if you struggle to get your children to eat lentils. Give it a try and see if your kids will ask for seconds! Don't let your leftover lentils go to waste – use them to make these delicious parathas with this simple and easy-to-follow recipe. The combination of lentils, spices, and wheat flour creates a flavorful meal for any time of day. Serve with your favourite chutney or yogurt for a completely healthy meal.
- 1cupLentils (cooked/leftover)
- 1 1/2cupWheat Flour
- 1Onion (medium-sized, chopped)
- 2Green Chilli, chopped
- 1tspRed Chilli Powder
- 1tspCoriander Powder (coarse/ground)
- 1tspDry Pomegranate Seeds (Anardana)
- 1tbspDry Fenugreek Leaves (Kasuri Methi)
- 1/2tspGaram Masala
- Oil (for brushing parathas)
- 2tbspCoriander leaves (chopped, optional)
- Water (for dough, if required)
In a large mixing bowl, combine the cooked lentils (daal), wheat flour, chopped onions, green chillies, salt, red chilli powder, coriander powder, dry pomegranate seed (anardana), dry fenugreek leaves and garam masala.
Knead the mixture for 5 minutes to form a firm, smooth dough. Brush the dough with oil and knead again for a minute. Set aside for 8-10 minutes.
Divide the dough into equal portions and make round balls. Dust each ball with flour and flatten it with your palms and keep them aside.
Roll a ball into a large round shape (approx. 7-8 inches) using a rolling pin.
Heat a skillet/tawa on medium to high heat. Drizzle oil on the tawa/skillet and place the paratha on it.
Cook the paratha for 1-2 minutes on one side. When partially cooked, flip the paratha and cook for another minute until both sides are slightly brown.
Brush the paratha with some oil, flip it again, and press gently with a flat spoon until lightly golden.
Repeat the process for the remaining dough balls.
Serve hot with plain butter or yoghurt.
Tips & Tricks
Adjust the spices according to your taste.
You can use any leftover lentils for this recipe.
Place the paratha on an open flame for a charred effect and flip it continuously.
The recipe yields approximately 10 parathas, but this may vary depending on the size of each paratha.
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