SABUT MASUR DAL PARATHA
MASURA DALI PARATA
MASURA DALI PARATA
Ingredients
- Red lentil whole (Sabut masur dal) – 1cup
- Potato large – 1
- Onion sliced -1
- Ginger and garlic paste – 2tsp
- Green chili chopped – 2
- Asaeoetida (Hing) – ¼ tsp
- Punch Phuran – ½ tsp
- Black cumin (Sahi jeera) – ¼ tsp
- Turmeric powder – ½ tsp
- Red chilli powder -1 tsp
- Garam masala powder – ½ tsp
- Coriander leaves (chopped) – 2tbsp
- Sugar – 1tsp (Optional)
- Dry mango powder (Aam chur) – 1tsp( Optional)
- Oil/Ghee
- Wheat flour – 3cup
- Salt to taste
METHOD
- In a plate take wheat flour (aata), 1 tbsp oil and salt. Mix it together.
- Add water and knead it into soft dough. Cover it with lid and let it rest for 25 minutes.
- Wash the dal. In pressure cooker take dal, water, salt, turmeric powder and hing.
- Wash the potatoes, peel and cut it into 4 pieces. Add it in the pressure cooker.
- Closed the lid of cooker and cook it till it whistles once. Then let the gas from the cooker release on its own. Smash the boiled potato.
- Heat 2tbsp oil in a pan. Add punch phuran and black cumin and let it crackle.
- Add onion and green chili. Fry it for some time and add red chili powder, ginger and garlic paste fry it till the smell of raw garlic goes away.
- Add boiled dal, smashed potato, mango powder, garam masala and sugar. Mix it and cook it in high flame till the water evaporates.
- Add coriander leaves and mix it thoroughly and let it cool down.
- Cut small sized ball out of dough and roll it out using a rolling pin.
- Put 2spoon dal masala in the rolled out dough and seal the edges and again make paratha with rolling pin.
- Heat tawa and cook the parantha from both the sides. Brush ghee or butter and cook for some time.
- Masur dal paratha is ready.
- Serve hot with curd/chutney/sabji.
TRIVIA- You can use the same masala to make pooris or kachoris.