Dal ke Parathe
 
Prep time
Cook time
Total time
 
Dal ke parathe, parathe made with dal and spices, cooked until perfectly soft. Serve with dahi, achar and fresh mango slices for a delicious, wholesome meal
Author:
Serves: 4
Ingredients
  • 3 cups of cooked dal; I always use leftovers
  • 1½ cup atta; whole wheat flour
  • ½ teaspoon of ajwain seeds; coarsely crushed
  • ⅓ cup onions; finely diced
  • 1 teaspoon salt
  • 2 tablespoon kasoori methi; see notes for alternatives
  • 2-3 tablespoon oil
Method
DOUGH
  1. First, allow your leftover dal to get to room temperature; this will ease the kneading process.
  2. In a large bowl combine dal, whole wheat flour, ajwain, onions, salt and kasoori methi.
  3. Mix the ingredients and begin to knead as it comes together. Depending on how thick or thin your dal was you may need to add water to help loosen your dough, if so add a tablespoon at a time to ensure to ensure your dough doesn’t become too wet.
  4. When the dough comes together, add one tablespoon oil and knead again to get a smooth, soft dough.
  5. Set the dough aside for 15-20 minutes before making the rotis. Alternatively, you can also refrigerate this up to 3 days.
DAL KE PARATHE
  1. Heat a heavy pan/skillet on medium heat
  2. In a shallow bowl add two tablespoon oil, set aside
  3. Make large golf ball-sized balls with the dough and flatten between your palms.
  4. Dust generously with whole wheat flour and roll into an even thin circle. Thickness is based on preference, I make mine a bit thicker than rotis.
  5. Dust off any excess flour and place on the heated tawa.
  6. Let one side partially cook; just until the rawness goes away and flip. Dip a pastry brush or spoon in the oil bowl and brush a thin layer of oil on the partially cooked side.
  7. Flip and repeat the layer of oil.
  8. When both sides are cooked to a golden brown, you are done.
  9. Stack dal ke parathe on a plate and serve hot with your favorite achar, homemade yogurt and fresh mangoes if it’s summer!
Notes
For dal ke parathe light dals tend to be my favorite; I’ve used toor, split masoor, split udad and chana.

Adding flavor to your dough: this is a great opportunity to add flavor to your parathe; use kasoori methi, fresh or frozen methi, spring onions, chives or cilantro stems.
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/dal-ke-parathe/