Here is one of my go-to recipes almost every week, all I do in this Dal Masala Paratha is that I keep changing the dals. That also make the taste change plus varies different nutrition on the whole scheme of things.
This Dal Masala is quite simple to make with a shelf life of 2- 3 weeks in refrigerator and then you can add it in various recipes. Good part is that in the Dal Masala Paratha, you can mix some more greens while you stuff it in parathas and that is one of my favourite piece. Give a variation with mint or even dill leaves and trust be it would burst with nutrition and flavour both.
So come on, let go to the recipe before I drift a little too much on the story.
Dal Masala Paratha
Ingredients
- 1 cup Chana Dal
- 1/4 tsp Salt
- 1/4 tsp Peppercorns
- 1/4 tsp Cinnamon
- 1/2 tsp Chat Masala
- 1/4 tsp Asafoetida
- 2 tbsp Chopped Onions
- 1 tsp Minced Garlic
- 1 tsp Flax Seeds
- 1 tbsp Chopped Coriander
- 1 tsp Mustard Oil
- 1 tsp Oil
- 1/2 tsp Chopped Green Chilli
- 1 tsp Lemon Juice
- 1 cup Whole wheat flour
Instructions
Boil 3 cups water with some salt and add the soaked dal till its par cooked and then sieve it and keep it under fan to dry.
Heat 1/4 tsp of oil and add the par cooked dal and roast till its dry and crispy. And then add pepper corns, flax seeds, cinnamon, cumin powder and asafoetida and roast it more for another 2 mins.
Put all this in a blender and make a powder of it with some salt and chat masala to taste. You can store this mix for 2-3 weeks in fridge and use it in different forms.
Now take around 3 tbsp of mix , add finely chopped onions, minced garlic, green chilli, lemon juice , coriander and mix well along with some mustard oil and keep aside.
Make a soft dough of whole wheat flour and cut small ball and stuff the mixture and roll it into parathas.
Now cook this evenly into parathas with some oil and serve it with yoghurt or green chutney.