{"id":2685,"date":"2008-12-14T15:01:37","date_gmt":"2008-12-14T22:01:37","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=2685"},"modified":"2012-04-24T06:33:56","modified_gmt":"2012-04-24T13:33:56","slug":"spiced-lentil-stuffed-flat-bread-ajwain-dal-paratha","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/breads-buns-rolls\/spiced-lentil-stuffed-flat-bread-ajwain-dal-paratha\/","title":{"rendered":"Spiced Lentil Stuffed Flat Bread (Ajwain Dal Paratha)"},"content":{"rendered":"

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\"Dal<\/p>\n

Dal(Lentil) paratha\/flat bread<\/em><\/strong> is something which I learned from my grandmother.\u00a0My grandparents\u00a0lived only a few minutes away from our home. And it would be often\u00a0that my grandpa would walk by with a bag of hot, freshly made parathas and a bunch of flowers for me.<\/p>\n

The recipe had been handed down to my mom and then I started making them. Everytime as the smell wafts aound the house I remember my grandma & my mom (none of them are with me today)\u00a0and all the childhood memories. But even now I like hers the very very best.<\/p>\n

Be it during large family get togethers or some festive ocassions, I remember her sitting by the old Indian style\u00a0clay coal oven ( no she did not have gas stoves at that time..), rolling them, filling them and then frying them on a black cast iron skillet,and stacking the parathas making a tall heap on her side. I could see the red glowing coals under the skilet. The heat of the burning coal felt so good during the chilly winter nights. Sometimes I would sit by her and cup\u00a0my little palms, and ask for the dal filling<\/em>. The intense flavor of hing\/asafoetida combined with the ajwain, ginger and red chilli contributes to the sensational, spicy & mouthwatering taste of these parathas. There could not be a more perfect combination.<\/p>\n

I\u00a0 eat the crumbly warm\u00a0filling just by itself even now.\u00a0My grandmother’s parathas\u00a0would be so thin & flaky and yet no holes in them as if her nimble hands had some magic in them. Food would be served, and\u00a0 I would see the glitter in everyone’s eyes, the exclaimations..”Oh!! dal parathas..!<\/strong>” & soon they would be all gone. We would also frequently carry these whenever we would be travelling by train. They are dry and easy to eat and did not require any special storage other than just wrapping them up and then serving them on paper plates.<\/p>\n

The dal\/lentil<\/strong> used here is the Chana Dal<\/strong><\/a>, which is the Bengal grams\/Black\u00a0Chickpea<\/strong> <\/a>husked & split into half. Chana dal or Cholar Dal as it is called in Bengal, is very popular not only in West Bengal but all over India. It is prepared in various different ways, just by itself as a dish, or with vegetables of even meat. Ajwain<\/strong> has a sharp hot taste on the tongue when crushed and it is most often used with lentils as the seeds have excellent digestive properties. Dal\/Lentil\/Legume is high protein, so this Dal paratha is a wholesome nutritious meal by itself. Serve them with any side or just by themselves with salad & yogurt\/or Raita… this will cool off the heat\u00a0of the parathas.<\/p>\n

Ingredients:<\/strong><\/p>\n

For filling:<\/em><\/strong><\/p>\n

    \n
  1. 1.5 cup – Chana dal (Husked Bengal Grams)<\/li>\n
  2. \n
    2 tablespoons ginger paste<\/div>\n<\/li>\n
  3. \n
    1 teaspoon Ajwain\/Carom Seeds<\/div>\n<\/li>\n
  4. \n
    1\/2 teaspoon cumin seeds\/jeera<\/div>\n<\/li>\n
  5. \n
    1\/2 teaspoon sugar<\/div>\n<\/li>\n
  6. \n
    1\/2 teaspoon Turmeric<\/div>\n<\/li>\n
  7. \n
    3\u00a0teaspoon\u00a0 Red chili powder\/Red chilli flakes (adjust the amount to your taste)<\/div>\n<\/li>\n
  8. \n
    1\/4 teaspoon Hing\/Asafoetida<\/div>\n<\/li>\n
  9. \n
    1.5 tablespoon of oil<\/div>\n<\/li>\n
  10. \n
    Salt to taste<\/div>\n<\/li>\n<\/ol>\n

    for Dough<\/em><\/strong><\/p>\n

      \n
    1. \n
      2\u00a0cup – Whole wheat flour<\/div>\n<\/li>\n
    2. \n
      1.5 teaspoons Ajwain\/Carom Seeds<\/div>\n<\/li>\n
    3. \n
      1 tablespoon\u00a0 Oil \/ Ghee<\/div>\n<\/li>\n
    4. \n
      A small pinch of baking soda<\/div>\n<\/li>\n
    5. \n
      Water to knead<\/div>\n<\/li>\n<\/ol>\n

      To fry:<\/em><\/strong><\/p>\n

        \n
      1. Oil<\/li>\n
      2. Thick bottomed Skillet or a cast iron skillet<\/li>\n<\/ol>\n

        Preparation:<\/strong><\/p>\n

        Filling:<\/strong><\/p>\n

        Wash and soak chana dal for 2 to 3 hours. Add salt & turmeric & 2 cups water and simmer it in a covered pan till they are soft &\u00a0 most of the water is gone.<\/p>\n

        Alternatively<\/strong>,\u00a0you can \u00a0pressure cook it. Add 3\/4 cup of water and\u00a0bring the cooker to full pressure and after the\u00a03rd whistle,\u00a0switch the\u00a0heat off.\u00a0Open the cooker only when cool.<\/p>\n

        Crush the ajwain in the palm of your hands. These releases the flavor of the seeds.<\/p>\n

        Heat oil in a pan. Add the hing\/asafoetida, Cumin, Ajwain\/Carom Seeds. When they start to sizzle, add the Dal\/Lentil, ginger paste, sugar & red chilli powder. Fry while stirring often ( so it does not stick to the bottom), till the dal\/lentil is of crumbly texture and all the water has dried up. Keep the filling aside.<\/p>\n

        Dough:<\/strong><\/p>\n

        Mix wheat flour, oil\/ghee, baking soda,\u00a0Ajwain\/carom\u00a0seeds(again rub the seeds in the palms of your hand, or crush it with\u00a0a rolling pin)\u00a0and salt.\u00a0Mix the oil in to form lumps\/thick crumbs.\u00a0Then add water little by little, knead and make a stiff dough.\u00a0Cover with a towel & rest the dough for 30 minutes.<\/p>\n

        Rolling out\u00a0the breads:<\/strong><\/p>\n

        Make small balls of the dough. Take one dough ball and roll it out with a rolling pin to a 4″ diameter.\u00a0Take about 1.5 tablespoon of\u00a0 filling and place in the center of the rolled out dough.<\/p>\n

        \"Dal<\/p>\n

        Bring together all the sides in the centre and seal tightly.<\/p>\n

        \"Dal<\/p>\n

        Dust some flour and then lightly flatten the dough with hand.\u00a0 With a rolling pin, roll out carefully to make a\u00a0circle about 7″ diameter.<\/p>\n

        Cook on a griddle using a little oil, on medium heat. Flip and cook evenly on both sides, till it has\u00a0golden brown spots on both sides.<\/p>\n

        \"Dal<\/p>\n

        Enjoy these for breakfast, lunch or dinner with a side or just with a bowl full of salad and yogurt\/raita.<\/p>\n

        Sending this to Think Spice: Think Carom <\/a>started by Sunita<\/a> & hosted this time by the Singing Chef<\/a>,\u00a0My Legume Love Affair: Sixth Helping – Hot & Spicy <\/a>hosted by Suganya of Tasty Palettes<\/a>, originally started\u00a0by Susan of the Well Seasoned Cook<\/a>, & to Winter Treats <\/a>hosted by Trupti.<\/p>\n

         <\/p>\n

        Related Posts:<\/strong><\/p>\n

        Parathas could be served with:<\/em><\/strong><\/p>\n

        Dum Aloo: Potatoes Simmered in Spices & Coconut Milk<\/strong><\/a>
        \n        Bharwan Alu: Stuffed Potato<\/strong><\/a>
        \n        Fenugreek Seeds with Potatoes<\/strong><\/a><\/p>\n

        <\/div>