Wednesday, August 26, 2009

Wholesome Dhal Parota


I have been going through all your blog recipes for the past four-five months & I've kind of got addicted . Every morning, I rush to check for any new post at the first given opportunity.
I get charged up when any of you are hosting events. To be a part of the happenings in the Blogworld this is my first step.

Basically I will be posting South Indian fare ,which we regularly prepare. As I have prepared dhal parota today , I will share this with you all for now.
Dhal Parota makes a good balanced breakfast dish. It is packed with proteins from the dhal & carbs from the wheat flour. What better way to start the day. It is simple to prepare, does not demand any side dish, & keeps you going till noon. We will need....


Moong Dhal ( green gram dhal ) - 2 cups

Green chillies, salt - as per taste

lemon juice

Cumin powder - 1/2 tsp

Coriander leaves - 1 tbsp

Wheat Flour - 2 cups

  • method:

  • make a soft dough of wheat flour, salt, 2 tsp oil, 1/2 tsp sugar & keep aside.
  • For the filling - Dry roast lightly the moong dhal & pressure cook till 1 whistle with little less than 4 cups of water. Can add turmeric powder.
  • To this add chilly paste/chopped chillies, jeera (cumin powder) , lemon juice, chopped coriander leaves & mix well .
  • Now, take golf ball size dough, little smaller size filling. Flatten the atta, place the filling in the centre , seal & roll into a parota using dry atta.
  • Cook on a hot tava smearing oil on both the sides. Serve hot.

suggestions :

  • Instead of green chillies, red chilly powder can be used.
  • Garam masala powder will add another dimension to the taste.
  • Greens like methi leaves can be finely chopped , lightly sauteed & mixed with the dhal.
  • Can be served with plain curds / tomato sauce / any chutney.
  • Instead of lemon juice, you can use amchur powder / raw mango grated.
To enhance taste, some ghee / a blob of butter can be applied to the hot parota.

Notes :

If the cooked dhal appears a little soggy when hot , don't worry . It becomes more manageable when cool.

This is sent to the Bean & legume recipes you can count on , event.


  • pulse_logo

This is a simplified version of Rajma preparation . As red Rajma takes a long time to cook, I have used white Rajma ( it read Rajma chitra on the packet ) in this recipe. They are cholesterol friendly as they are rich both in soluble and insoluble fibre. As most of us know it needs to be presoaked overnight to enable quick & even cooking. The soaking water is drained out & rinsed with clean water before pressure cooking. We need ...


White rajma -250 gms
medium size Onions - 3 no.s , chopped roughly
medium size Tomatoes - 3 no.s , made into quarters
oil/ghee - 1 1/2 tbsps
ginger garlic paste - 1 tbsp
dhania pd. - 3 tsps
jeera pd. - 2 tsps
chilly powder - 3 tsps / as per taste
turmeric powder - 1/2 tsp
garam masala powder - 1 tsp
fresh coriander , chopped for garnishing - 1 tbsp.
Lemon juice , sugar.

Method :

Rajma, onions, tomatoes go into the pressure cooker with sufficient water. At this stage I add a pinch of cooking soda to ensure quick cooking.
Heat oil in another pan , stir in ginger garlic paste followed by all the dry powders except garam masala pd.
Pour this over the Rajma . Pressure cook for 3 whistles.
To add body to the gravy, I roughly grind a handful of the cooked legume in the blender. Add water to adjust consistency.
Now add salt , as per taste & a tsp of sugar . Mix well . This is a good time to taste & adjust seasoning. simmer for a few minutes.To finish add Garam masala & lemon juice & put off flame. Garnish with coriander & serve.
This makes a good side dish with Rotis.

Notes :

I sometimes dry roast coriander seeds & cumin & powder in spice blender to get fresh aroma of the spices instead of the ready powders.
You can use tamarind extract when simmering, to balance the flavours ,in lieu of lemon juice.

This goes to Bean & legume recipes you can count on , event.