Dal Chawal Parathas

I had some plain cooked moong dal, rice, and was too bored to have simple dal-chawal for lunch. Earlier have made moong dal parathas as well as chawal parathas. This time I combined the dal, rice, and some spices to make parathas. Just a crazy creation at the spur of the moment … but the results were yummmm … So, this way the goodness of rice, dal, and roti can be enjoyed in one dish

These can be a nice option to pack for the lunch box.

 

 

 

Dal Chawal Parathas are one more entry to the Roti Mela hosted by Srivalli.

These are also my entry to the One D – Monthly One Dish Meal Event hosted by Archana. This dish has dal for proteins; onions and cilantro (veggie and leaf). Making these parathas took me about half an hour (excluding waiting time after kneading the dough) as I used leftover rice and dal. This makes about 5-6 medium-sized parathas.

Ingredients:

 

Wheat flour: 1½ cups

Oil for making parathas

For the filling:

Cooked rice: 2 tablespoons

Cooked lentils (dal): 4 tablespoons (I used moong dal, You can whatever you have/like)

Onion: 1 small

Green chillies: 3

Coriander (Cilantro) leaves: a handful

Turmeric powder: a pinch

Red chilly powder: ¼ teaspoon

Garam masala powder: ¼ teaspoon

Amchur powder: a pinch

Salt to taste

 

Method:

1. For the dough, knead the wheat flour with the required amount of water – you may use around ¾ cup of water. Make the dough a soft pliable one. You may use warm water for better results.
2. Cover the dough with a tissue/cloth and set aside for about 20-30 minutes. If not making parathas immediately, you can refrigerate the dough for up to a day or two.
3. In the meanwhile, chop the onion, green chillies, and coriander leaves finely.



4. Mash the rice and moong dal to blend it well.

 

5. Add the spice powders, onions, green chillies, coriander leaves, and salt to taste. Blend everything well for the filling masala. The filling is ready.



6. To make parathas, divide the dough into balls – about the size of a large lemon.
7. Take a ball and roll out to a 3 inch disc. Place a teaspoonful of the filling.
8. Bring the edges together to completely cover the filling. The edges should overlap slightly to seal the masala.
9. Gently flatten the filled ball. Dust with flour and roll out to a flat disc of about 5-6 inches – of medium thickness. Take care that the stuffing does not burst out. You need to take care to avoid the filling bursting out by: placing the joined edges downwards, using only about a teaspoon of filling for large lemon-sized dough, and rolling out the parathas gently and from the edges.



10. Heat a tava (griddle). Roast the paratha on medium heat till done on both the sides. Grease the paratha with a little oil while cooking.

 

11. Make all parathas this way.
12. Served and/or enjoy these parathas with curd and pickle.