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
Cumin powder - 1/2 tsp
Coriander leaves - 1 tbsp
Wheat Flour - 2 cups
- 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.
- 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.
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.