Daal Paratha: Husband approved recipe..but without the measurements!

Dough: About a cup and a quarter of whole wheat flour + salt +about a teaspoon of oil. Make a fairly soft dough, and set aside.
Filling: About a cup and a half of yellow moong daal, wash, and add almost double water (maybe a bit less) + salt + turmeric + a few drops of oil. Cook fora bout 4 whistles. Let cool. Add a little more salt, red chilli powder, aamchur + in a spice grinder, add anaar daana + whole dhania + a few black peppers + a very very small pinch of ajwain + dried mint. Grind the masala and add to the daal. Add finely chopped cilantro. Mix properly.
Make stuff paratha and saute with ghee.

Comments

Rasiya Muthia

The Kathiawadi in me is somehow wide awake this winter...and I crave a lot of that rustic style food - adad ni daal, Olo... I came across this recipe for Rasiya muthia and made it today. http://foodgardenandfun.blogspot.com/2009/09/rasiya-muthiya-rice-dumplings-in-gravy.html I pretty much followed the directions, and got good results, except I couldn't prevent the yoghurt from curdling slightly...and added some sugar to the recipe..but it was delicious..It's the gujarati, vegetarian version of Matzo Ball soup...super healthy and very very comforting... Here's my version for a quick reference : Mash leftover rice, salt, haldi, mirch and Besan into a dough. Do not use water (or use sparingly). Make small dumplings (I made tiny round ones). Heat some ghee, add musturd seeds, let crackle, add zeera, curry leaves and hing. Add the chaas with grated ginger, haldi, red chilli, chopped cilantro, salt and sugar. Let it come to a boil, add the muthia, cover and cook for 8-10 mins til...

Guest post - Bhinda nu shaak

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Snow Day Chilli with Cheddar Biscuits

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