Spicy Dal Parathas (indian Lentil-stuffed Tortillas)

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 1 cup whole wheat flour
• 1 teaspoon vegetable oil
• 1/4 teaspoon salt (or to taste)
• 1/3 cup water
• 1/2 cup yellow moong dal, washed and soaked for at least 20 minutes (split yellow gram)
• 3/4 cup water
• 1/2 teaspoon cumin seed
• 1/4 teaspoon asafetida powder (optional)
• 1/8 teaspoon turmeric powder
• 1/8-1/4 teaspoon red chili powder
• 1 teaspoon vegetable oil
• 1/2 teaspoon salt (or to taste)
• flour
• 1 tablespoon ghee or 1 tablespoon vegetable oil, for cooking

Recipe

• 1 for the dough: combine all the ingredients and knead into a soft dough using 1/3 cup water (you may need a little more or less).
• 2 divide the dough into 6 equal portions and keep aside, covered with a damp cloth.
• 3 for the stuffing: cook the washed and drained lentils in in 3/4 cup of water till all the water is absorbed.
• 4 heat 1 teaspoon oil in a skillet and add the cumin seeds.
• 5 when they sputter, add the asafoetida, cooked lentils, turmeric powder, chilli powder and salt.
• 6 cook till the lentil mixture is dry, stirring continuously.
• 7 cool completely and divide into 6 equal portions.
• 8 to prepare the parathas: on a floured surface, roll out one portion of the dough into a circle of 100 mm (4") diameter.
• 9 place one portion of the stuffing mixture in the centre of the circle.
• 10 bring togehter all the sides in the centre and seal tightly.
• 11 roll out again into a circle of 150 mm (6") diameter, using extra flour to roll the paratha.
• 12 place the paratha on a hot griddle, spreading a little ghee or oil over the paratha while it is on the griddle; flip once, and cook until both sides are golden brown.
• 13 repeat with the remaining dough and stuffing to make 5 more parathas.
• 14 serve hot with chilled yogurt, pickle or a raita.