Dal paratha / Gahat dal paratha.
Dal paratha are made of pulses, which we make by grinding pulses. We will make gahat dal parathas, which are pure vegetarian, tasty, and nutritious, and which we can serve as a great breakfast, lunch, and dinner. Kulat dal is a common dish of the mountain people, considered to be of a hot nature, which gives them energy for such weather. In the cold season in the mountains, the use of gahat dal is more prevalent in making different dishes. Horseradish is rich in protein, calcium, fat, and antioxidants. Eating horsegram has more nutritious and medicinal properties. Horse gram, considered a superfood, is known for its health benefits. Gahat dal is beneficial for the prevention of many diseases like kidney stones, obesity, high blood pressure, and asthma. Parathas made from pulses have always been my favorite, as they are pure vegetarian and nutritious. For this, I have chosen gahat ki dal and mandwa flour, which are winter staples in the mountains. I make parathas for breakfast, dal during the day, and snacks or appetisers in the evening. which I serve with homemade bhang chutney, ground salt in silbatta, and potatoes cooked in the fire.
How to make gahat dal paratha.
Dough for dal paratha.
1 . First of all, we will knead the dough to make paratha.
2 . Sieve the wheat flour and keep it in a bowl; add one teaspoon of salt.
3 . Knead the dough well, adding water as needed.
4 . After kneading the dough well, grease it by applying a spoonful of oil.
5 . Cover the kneaded dough with a utensil or cloth and keep it aside for 15-20 minutes.
6 . To make paratha for breakfast in the morning, leave the kulthi dal to soak overnight.
7 . Whenever you have to make any dish from gahat dal, keep the dal soaked for at least 6 to 8 hours so that it becomes easy to cook.
8 . Before making paratha, drain the water from the dal and grind it finely in a mixer grinder.
9 . Take out the pulse mixer and put it in a bowl. Add one chopped onion, green chili, coriander leaves, coriander powder, black pepper, turmeric, garam masala, and salt to taste.
Cook dal paratha.
10 . Take a lump of dough. If you want, you can cut the dough into separate pieces.
11 . Place the dough on a flat surface or on a rolling board, and roll it into a small puri with the help of a rolling pin.
15 . Put the stuffing made of the dal mixture over the small puri and close it by pressing with your fingers from all sides.
16 . Sprinkle dry flour on a rolling board and roll out the filled balls evenly, giving them the shape of a paratha.
17 . Put a spoonful of ghee on the griddle and put the paratha on the griddle.
18 . After cooking for one to one and a half minutes, turn the paratha, apply ghee, and keep pressing the edges slowly with a spatula.
19 . Roast the paratha well till it turns light brown.
20 . Keep baking all the parathas in the same way.
21 . Take out the paratha and cut it with a knife or spatula, and serve hot with curd, butter, pickles, and chutney