Weekend Cookbook challenge- Dal paratha

I have been waiting to participate in the Weekend cookbook challenge hosted by Sara and Alicat because the project involves something that is close to my heart-cookbooks and this month's theme is winter comfort foods. I am an arm-chair cook and I read more recipes than I ever cook. I own almost thirty cookbooks but my most used book is the 'Net' itself. I am glad to be taking part this month.

I grew up in the southern India where there is no winter. Winter brings with it some rare, foggy mornings but thats about it. But a bigger indication that winter is around is the availability of cauliflower, red carrots (also called Delhi carrots) and English peas. Pittsburgh winter was a big surprise (should I say shock?) to me when I came to the US.

Somehow, I always have a craving for parathas in winter. This recipe is from an Indian cookbook 'Roz ka khana' (translates to Everyday Food) by Tarla Dalal I have had for a couple of years.

Dal Paratha (makes 6)

For dough:
1 cup whole wheat flour
1 tsp oil
1/2 tsp salt
enough water

Knead the above well into a smooth, soft dough. Let rest for 30 min. Divide into six portions.

Filling:
1/2 cup moong dal, soaked for 20 min
1/2 tsp cumin seeds
1/2 tsp chili powder
a pinch of asafoetida (optional)
1/2 tsp turmeric
1 tsp garam masala
salt, to taste
1 T finely chopped cilantro

Cook moongdal in 1 cup water and turmeric until very tender and most of the water has been absorbed. Strain the dal and save the water for making the dough. Heat a saute pan. Add 1 tsp oil. Add cumin seeds and asafoetida. When cumin changes to a golden brown, add dal, chili powder, salt and garam masala. Saute till mixture dries up completely. Mix in cilantro. Divide into six portions.

To make parathas- Roll out one portion of dough into a small 4-inch disc. Place one portion of filling in center and bring in the corners of the disc and seal tightly. Dust lightly with flour and roll into a circle of 6 inches or so. The rolled paratha will be thicker than the usual chappathi. Cook on a medium-hot tava with some ghee or butter until both sides are golden brown.

I like to make a big batch of parathas and store it for a couple of days. It does not dry out like chappathis and it becomes soft and tasty when nuked.

Along with some yogurt and achaar, it is a great, balanced meal.

Tagged:Weekend cookbook challenge