Gujarati food is more of vegetarian food dishes. Gujarati cuisine is known to be sweet & salty both as they use sugar in most of the recipes in general.
Here is a very simple recipe of Dal parantha. It’s basically Indian bread filled with Moong dal & spices and cooked with oil on both sides on a plain griddle.
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
10 mins 10 mins 20 mins 3-4 Serving
Whole-wheat flour – 1 cup
Salt per taste
Oil – 2 tablespoon
For the filling –
Yellow Moong Dal – ½ cup
Cumin seeds – ½ teaspoon
Asafetida – 1 pinch
Salt per taste
Red chili powder – ½ teaspoon
Turmeric powder – 1 pinch
- Wash & clean moong dal and soak it for an hour in water.
- Then take the whole-wheat flour and sieve it properly so that it’s smooth and clean. Now knead it with water to make soft dough.
- Boil the moong dal in water with salt.
- Take a pan and heat oil, add cumin seeds and asafetida and once you can smell them cooked up, add the boiled dal along with turmeric powder, salt & chili powder. Mix well.
- Take a small portion of dough, make a round ball and flatten it, now in the center fill in the dal mix. Close it from all sides in a ball shape again. Flatten it once more and ensure that it is not open or cracked from any side or else the dal will come out.
- Now using a rolling pin on a smooth plain flat surface or rolling board, roll with the rolling pin to a bigger parantha size. Don’t roll applying too much pressure or else dal will come out from edges.
- Now fry the parantha applying oil on both sides, pressing slightly with the spatula to make it crispy and cooked inside, cook first on medium heat and towards end on high heat.
Note: parantha is ready to be served with a blob of fresh white butter or simply ready butter on it to taste more yum. Parantha can be served with any curry. Enjoy!.
Picture courtesy: http://www.youtube.com (Aha Emi Ruchi) – nice pic