In the region of Bihar from which I belong, Dal Paratha is considered an auspicious food for any new beginning. When a newly married daughter in law joins the family, the first ritual involves making Dal Paratha, which we also call Dal Poori, the reason for which is unknown. This is another tradition in which the bride only has to touch it and other ladies help her in completing the task.
I got married into a family which has different customs and rituals so I couldn't do so, but after pag phere ki rasam, when I returned to my mom's place, she made sure that Dal Poori and Kheer were there to welcome me.
Dal Paratha/Poori is part of our culture, and our heritage, and on top of that, it is a part of our happiness.
What is Dal Paratha?
These are stuffed Bengal gram lentil /Chana Dal paratha. You can have them for your lunch and dinner, and the leftovers can be used for breakfast with a cup of tea or coffee and this can be great for school lunches and travel food.
How Long Can We Store Dal Paratha?
Dal paratha can be stored at room temperature for up to two days depending on the weather and temperature. (In the winter, you can store it for almost 3-4 days. If you keep them in the fridge, make sure you are storing them in an airtight container and have wrapped them in parchment paper or a soft cloth. It will stay in the fridge for up to one week.)
How to Eat Dal Paratha?
The traditional combination is with Rice Kheer and Gobhi Aaloo ki Sabji, but you can have them with yoghurt, pickle, any other curry, or even with tea. It's a versatile, easy to eat food, and is just delicious.
How Can We Avoid Using Lots of Oil/Ghee in Paratha?
This is my Mom's trick- she does not use any oil/ghee while making paratha. She always brushed a little bit of ghee, just like we do on the roti. I remember my parents had paratha without any ghee and at my home, sometimes my husband and I do the same. It's still incredibly soft and yummy.
For making the Dal Stuffing
- ¾ Cup Chana Dal/Bengal Gram Lentil
- 1 Tsp Turmeric Powder
- 1 Tsp Cumin seeds
- Pinch of Asafoetida
- 2 Dry red chill(whole)
- Salt according to taste.
- 1 Tsp Dry Mango Powder
- 1 Tsp Oil of your choice,
For Making the Dough
- 1.5 Cups Whole Wheat Flour
- ½ Tsp Salt
- Water for making the dough
- Take Chana Dal /Bengal Gram Dal in a bowl.Wash it nicely .
- Soak it in 3 cups of warm water for 30 minutes to one hour.
- Drain the water after 30 minutes.
- Take a instant pot or Pressure cooker.Heat it . turn the saute button on in the instant pot .
- Add oil to it .
- When its hot enough add cumin seeds ,asafoetida and dry red chilli to it .
- Let them crackle.
- Add chana dal /bengal gram lentil to it .
- Add 1 cup of water to it .
- Add salt and turmeric to it .
- Close the instant pot with the lid and cook the dal on high pressure for 3 minute.
- Let the steam come naturally .
- Now Mash the dal with a masher and add the dry mango powder to it .
- You can do this in pan or in the same instant pot without removing it .
- Turn again the saute button and cook till all the water is evaporated and it looks like a soft dough. Make sure it doesn't stick or burn out .
- Your Dal mixture is ready for stuffing .
Making of Dough
- Mix salt in the dough properly and make a soft and smooth dough out of it .
- Cover it with a cloth or plate and keep it on the counter for 30 minutes.
Making of Paratha
- Knead the dough once again and make equal size dough balls for making paratha.
- Take one dough ball and make a Peda from it . Then make a dent in it .
- Place one round ball of Dal dough in it .Pinch dough from all the sides and close it on the top. Remove the excess dough which is oozing out .
- Make a small round patty type shape of this dough ball by tapping it .
- Roll it with a roller after applying some wheat flour coating. . It should be of the same thickness all around the circle.Diameter will be around 7 inch but you can choose the size depending on your comfort.Do not roll the dough very thin other wise your paratha will break.
- Place a flat griddle or tawa on the gas stove and let it heat .
- Place rolled stuffed paratha on the griddle.Flame should be low to medium.
- After one minute flip the paratha with a spatula and Brush with little ghee or oil.
- Brush both the sides with little oil and cook it with applying little pressure from the spatula.
- Most probably it will puff but if it does not puff don't worry .It will still taste soft and delicious.
- Repeat the process and make all paratha.
- Serve them with kheer, any Curry or pickle ,raita.