This home cooked dal parantha is full of delicious flavours. Best for winters it is easy and quick to cook. The spices add to a perfect taste that it is usually liked by people of all ages. It goes well with chutney or dahi.

How to Make Dal Parantha

For Preparing Dal Stuffing:

1.Soak a cup of dhuli moong dal for an hour.

2.In a pressure cooker heat ghee and add cloves, black peppercorns and cumin seeds.

3.When they crackle add the soaked moong dal, salt, turmeric powder and red chilli powder and saute well on medium flame for a minute.

4.Now add water to it and pressure cook the dal for 1 whistle.

5.Mash the dal completely and allow it to cool.

For Preparing Dal Parantha:

1.Put a cup of atta in a medium size deep bowl.

2.In this combine the ingredients such as salt, kalonji, ajwain, ghee and water. Mix well and knead into a soft dough.

3.Cover the dough bowl with a plastic sheet and keep aside for an hour.

4.After 1 hour divide the dough in equal portions for making the parantha.

5.Sprinkle flour over the rolling board and roll a portion of dough to make parantha.

6.Now place a portion of the dal stuffing in the center and seal tightly.

7.Roll it again into a round shape using a rolling pin.

8.Now heat non- stick tawa and cook the parantha on both sides using generous amount of ghee.

9.Serve the hot and crispy Dal paranthas immediately pouring extra ghee over it.

Key Ingredients:

Moong Dal, Ghee, Cloves, Black Peppercorns, Cumin Seeds, Salt, Turmeric Powder, Red Chilli Powder, Water, Atta, Salt, Kalonji, Ajwain, Ghee, Water