Dal Paratha

Dal Parathas are Indian flat-breads made from whole wheat flour, cooked dhal (lentils/moong dhal) and some spices. This is an ingenious and healthy way to use up left over dhal and add a nutritious boost to the flat-bread. The left over dhal adds protein to the parathas, and if it has any vegetables, it increases the flavor and nutrient quotient even more. So, it is really a balanced and healthy dish.

I came to know of dal parathas through my Punjabi roommate. The first time I saw her adding cooked lentils to knead the wheat flour, I was amazed. I thought she was adding it to make the dough soft (which coincidentally, it does), but when I realized how yummy and healthy the resulting paratha was, I embraced this recipe with all my heart.

Parathas with cabbage curry and cilantro thogayal

Ingredients (serves 2-4):

1. 1.5  whole wheat flour / Aata
2. 1/2 cup cooked dhal - made from toor dhal or moong dhal (left over is perfect); try to remove as much liquid from the dhal before adding; if the dhal has any vegetables in it, even better!
3. 1/2 onion, finely chopped
4. 1/2 teaspoon turmeric powder
5. 1 teaspoon cumin powder / jeera powder
6. 1 teaspoon coriander powder
7. 1 tablespoon kasuri methi / dried fenugreek leaves
8. 1 teaspoon ajwain / omam / oregano
9. 1 teaspoon salt (the cooked, left over dal might already have salt)
10. 1/4 cup chopped coriander leaves / cilantro
11. 1 tablespoon sesame oil
12. a few teaspoons olive oil/ vegetable oil to cook the parathas
13. Water/diluted yogurt/buttermilk/whey - just a sprinkle, as needed to make a soft dough (all at room temperature). It's hard to give an exact measurement, because it really depends on the flour, the temperature & the humidity of the place and the quality of liquid used. But, usually, you would need 1/2 the volume of flour. So 1 cup of liquid for 2 cups of flour.

Preparation:

1. In a flat, wide rimmed plate (or a wide bowl), mix wheat flour / aata, salt, turmeric powder, cumin powder, coriander powder, kasuri methi, ajwain, and chopped coriander leaves. Drizzle sesame oil and mix. The wide/flat base of the plate helps to properly knead the dough by stretching it with the heel of your palm. Although the dhal will already contain some of the spices, I  just like to add a little more extra.
2. Add the cooked dhal and slowly work it into the dough and begin to knead the dough. If the dough is still dry after the addition of dhal and it hasn't come together, add/sprinkle some whey (left over from drained paneer/ricotta or homemade yogurt), or diluted yogurt or buttermilk and continue to knead the dough. Do not dump all the liquid at once. Slowly add as needed and knead.  In my experience, the protein in the whey/yogurt/buttermilk makes the parathas and rotis quite soft even if they are had the next day. Just make sure the liquid used is at room temperature or is slightly warm. Cold liquid dries out the dough. If you are wary of using whey/yogurt/buttermilk,  just use water.
3. Knead the dough well until it is smooth and pliable without any cracks. The dough should feel like play-doh. If the dough is sticky, just sprinkle some more flour and knead. If it is dry, sprinkle some water and knead. The more you knead, the better. After the dough comes together,  knead for at least 5-10 more minutes by stretching and pulling the dough.This helps to develop the gluten in the flour, which in turn makes the parathas soft. A great work out for the arm muscles.
4. Now, rest the dough for about 20-30 minutes. Drizzle half a teaspoon of oil on top of the kneaded dough, cover it with a damp cloth/paper towel and cover with a lid.You want to give some time for the gluten to develop while making sure the dough stays soft and moist.
5. Heat a flat skillet on medium heat. I recommend using a cast-iron skillet, if possible. It retains heat much better and evenly cooks parathas and rotis. 
6. While the skillet is heating, take out the resting dough and knead again for a minute. Pinch out about a lime-sized ball of the dough and roll it into an even and thin circle of about 1/8 inch thickness. Parathas will be slightly thicker than rotis. Sprinkle some wheat flour on the dough being rolled out, if it sticks to the board. Do not over flour the dough, because the excess flour sticking to the parathas will burn and make the parathas a little dry when cooked.
7. When the skillet is hot (but not too hot), transfer the parantha onto it and gently press down so that it cooks evenly. Cook both sides with a smidgen of oil (up to 1/4 to one teaspoon) until golden brown spots form and the dough looks cooked. I'm sorry you can't get away from using any oil in parathas. It is needed to cook the inside and outside without burning the paratha. If using a cast-iron skillet, reduce the heat to low after it is heated, because otherwise the outside of the parathas will burn and the insides will remain raw. Also, make sure to gently keep pressing down on the parathas as they cook.
8. When cooked, transfer paratha to a hot pack or serve immediately. Repeat the process to make the remaining parathas.

Serve with stir-fried vegetables, pickle, chutney, or yogurt.