Dal Bhari is my mom's gift to me. I still remember how fondly she use to prepare this with her favorite combination of Kaddu ki sabji. Those days I was not a big fan of Kaddu but with time started relishing Dal Bhari. Now as a practice I prepare it for all auspicious occasions for my family and can't tell how they all love every bite of this amazing north indian Dal Bhari . This comes from my root from Uttar Pradesh where this is quite a hit amongst families.Some also call Dal Bhari as Dal ki Puri.
Infact its quite easy to make just that the trick is to cook the dal masala nicely so that when stuffed in paratha it gives a nice and smooth bite. Dal Bhari goes best with Lal mirch ka achaar but offcourse you can choose your favorite combination with it as long as it doesn't over power the flavours of Dal Bhari.
- Channa Dal: 1&1/2 cup soaked for 1 hour
- Cumin seeds: ½ tsp
- Ginger Garlic paste: 1 tbsp
- Turmeric powder: 1/2 tsp
- Cumin powder: 2 tsp
- Red chilli powder: 1 tsp
- Asafoetida: 1/2 tsp
- Garam masala: ½ tsp
- Mango powder: 1 tbsp
- Salt : to taste
- Oil: 4 tbsp
- Wheat Flour : 2 cup
- Water: required for kneading the flour
- Pressure cook channa dal with turmeric and 2 cups of water.
- Now once dal is done dry out the excess water if there and keep the thick mushy dal aside.
- In a wok heat 2 tbsp of oil and cumin seed and asafoetida and then add ginger garlic paste and cook for 1 min.
- Add masalas like red chilli, cumin powder, garam masala and add the cooked dal.
- Now this mixture has to be cooked slowly to add flavors.
- Gradually the dal with solidify and water will evaporate.
- As the dal masala cooks we need to add salt to taste and mango powder and cook it till it starts leaving a nice aroma and becomes one lump.
- Now let this cool for some time while you knead flour with 1 tsp of oil , little salt and water.
- Make rounded parathas with the dal mixture stuffed and serve it with chutney or achaar.