Dal Paratha, a Nutritious Breakfast Delight from Uttarakhand! These parathas are my personal favorite for good reason – they are not just delicious but also packed with nutrition. Gaith ki Dal, also known as Kulath or Horse Gram in English, lends its distinct flavor to these hearty parathas. This recipe is one of many nutritious recipes from Uttarakhand.
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Winter mornings call for a hearty and nutritious start, and what better way to embrace the season than with a plateful of gaith ki dal paratha. This wholesome dish not only satisfies your taste buds but also provides the warmth your body craves during the colder months. The beauty of this recipe lies in its simplicity, making it a perfect example of minimalistic goodness. I am passionate about seasonal ingredients, I find that gaith ki dal, with its earthy flavors, adds a unique touch to the traditional paratha.
When it comes to breakfast, it’s not just a meal; it’s a celebration of the day ahead. This paratha recipe, in particular, embodies the essence of a nutritious and fulfilling breakfast. The versatility of using different dals opens up a world of possibilities for creating variations of this wholesome dish. As avid foodies and travelers, we believe that good food is a universal language that connects us to different cultures. Through our blog, we aspire to share our culinary expertise, educating people about the joy of cooking with seasonal, convenient, and nutritious ingredients. So, why not kickstart your day with a plate of gaith ki dal paratha, embracing the simplicity and goodness it brings to your breakfast table?
Gaith dal paratha: image gallery
Amita’s notes
Crafting the stuffing for these parathas is an absolute breeze. What makes it even better is that the stuffing spreads evenly and doesn’t leave your dough feeling soggy, making it a easy to work with. These parathas are a delightful blend of taste, heartiness, and nutrition.
Traditionally, they’re served with a generous dollop of ghee or creamy white butter, alongside raita flavored with Pisun Loon, or the famed flavored salt from Uttarakhand. “Pisun” meaning “grinded” and “loon” meaning “salt” .
Speaking of flavored salts, I’m excited to share that I’ll be dedicating a future blog post to these incredible culinary treasures from Uttarakhand. They have the magical ability to elevate the flavors of your dishes to a whole new level.
Five health facts about gaith ki dal (horse gram) paratha
- Protein Punch: These parathas are like the bodybuilder of breakfasts. Gaith ki Dal, or Horse Gram, brings the protein game to the table, helping you build those muscles and stay strong.
- Happy Tummy Fiber: Ever heard of a happy tummy dance? Well, that’s what the fiber in these Gram does. It keeps your digestion on point and helps you feel satisfied.
- Fat-Friendly: These parathas are all about flavor, not flab. Gaith ki Dal is naturally low in fat, so you can enjoy them guilt-free.
- Micronutrient Magic: Think of Gaith ki Dal as your secret vitamin stash. It’s got iron, calcium, magnesium, and B-vitamins, all working together to keep you in tip-top shape.
- Sugar-Friendly: No sugar rush here! Lentils have a low glycemic index, so you get a steady stream of energy without those crazy sugar spikes.
Ingredients
- 1 1/2 cups Gaith Ki Dal soaked overnight
- 3 cups Water
- 1 tablespoon Salt Table
- 1/8 teaspoon Hing Asafoetida
- 1 tbsp Coriander leaves Finely chopped
- 2 Green chilies Finely chopped.
- Ghee for toasting
Instructions
Soak the Dal:
- Begin by soaking the Gaith Ki Dal overnight to soften it.
Cook the Dal:
- After soaking, wash the dal thoroughly and drain the excess water.
- In a pressure cooker, add the washed dal. Pour water in the dal, and then add hing and salt.
- Close the pressure cooker and bring it to a boil.
- Once it whistles, reduce the flame to low and cook for an additional 15 minutes.
- Turn off the gas and allow the pressure cooker to cool naturally. This will ensure the dal is cooked perfectly.
Prepare the Dal Mixture:
- After the pressure is released, open the cooker.
- Drain any excess water from the dal. (Tip – Use this nutrient rich water to make great tasting soups or stock)
- Mash the dal with the figures it should be soft.
- Transfer the cooked dal to a mixing bowl and let it cool.
- Add finely chopped coriander leaves and green chilies to the cooked dal mixture.
- Mix well with a ladle and mash it slightly to achieve the right consistency.
Make the Paratha:
- For making paratha take a small ball of dough about 45 to 50 gm and flatten it into a small disc.
- Place about 2 tablespoons of the dal mixture in the center of the dough disc.
- Carefully seal the edges of the dough to encase the dal mixture.
- Flatten the stuffed dough it into a Paratha shape.
- Roll the paratha in round shape with a rolling pin
Toast the Paratha:
- Heat a tawa (griddle) and place the stuffed paratha on it.
- After about 15 seconds, flip the paratha.
- Spread a little ghee on top.
- toast the paratha on both side until it's golden and crispy on both sides.
FAQ – Your Gaith ki dal (Horse lentils) Paratha Queries Answered
Q1: Can I Swap Out the Dal?
A1: Absolutely! You can easily substitute Gaith ki Dal (Horse Gram) with other lentils or legumes of your choice. Whether you prefer red lentils, green moong dal, chickpeas, or black gram, feel free to get creative with your paratha fillings.
Q2: Do I Need to Soak the Dal?
A2: Gaith ki Dal (Horse Gram) generally benefits from soaking to soften it before using as a paratha stuffing. However, other lentils like moong dal or urad dal might not require soaking and can be used as is. Check the specific dal’s instructions for the best results.
Q3: Can I Make These Parathas Ahead of Time?
A3: Yes, you can prepare the paratha dough and the dal stuffing ahead of time and store them separately in the refrigerator. When you’re ready to enjoy your parathas, simply roll out the dough, stuff it with the dal mixture, and cook them fresh. This can be a time-saving option for busy mornings.
Q4: Are These Parathas Suitable for Vegetarians and Vegans?
A4: Yes, these parathas are typically vegetarian and can easily be made vegan friendly. Just ensure that the cooking oil or ghee used for frying is plant-based, and you’re good to go. It’s a flavorful and nutritious choice for both vegetarians and vegans.
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