Servings:
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.
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