Mixed Dal Paratha | Rajasthani Churi ka Paratha ~ Step by Step Pics

Life is not always the same and each day the thought of am getting older definitely will fill in negative energy. So I sincerely forget my aging factor and remember that kids are growing up, he he.. Watching our kids grow up, fills in an immense positive drive, Isn't it?  My younger son started late to speak and by 2.5 years he only had signs and actions. He was just too lazy to utter and was focussed on a very few words though he knew all things. But these days he's becoming a non stop chatter box soon after landing from school. I find it so hard to put him to studies. But now I feel the non stop chatter box has come a long way from his toddler speech and so I sometimes ignore his jabbering because I feel its better to watch him talk than the actions. His list of funny incidents per day can be recorded in a book as I keep forgetting those quickly.

Coming back to today's recipe is a paratha which is easy to put together except for the soaking of dals. Parathas are always a complete meal whether its filled with veggies/ egg or any non veg. But this is a special kind parathas made from pulses. This is a famous paratha of Rajasthan. The best thing I loved about these parathas is that they are protein packed, filling ones. I made these for my kids as an after school snack and they loved it. The dals need just a soaking time of 2 hours and you are ready to go. Once soaked, these just need a gentle crush in the mixer jar. Add to the atta with some spices and knead. The dough is similar to chapathis. Roll them and fry on a frying pan smearing it with some desi ghee(clarified butter).

Preparation time ~ 15 minutes
Cooking time ~ 20 minutes
Serves ~7-8 parathas
Author ~ Julie

Ingredients
atta / wheat flour 1 cup
whole moong dal /cherupayar 2 tsp
split moong dal/ payasam parippu 2 tsp
masoor dal 2 tsp
urad dal/ uzhunnu 2 tsp
arhar dal / tuvara parippu 2 tsp
chana dal / kadala parippu 2 tsp
fennel seeds / perinjeerakam 1 tsp
hing / asafoetida / kayam podi 1/4 tsp
chilly powder 1/2 tsp
garam masala 1/2 tsp
crushed kasuri methi 1/2 tsp
coriander leaves 2 tsp chopped
salt to taste
ghee to smear 2 tbsp

Method

• Soak all dals (listed above) for 2 hours (don't over soak the dal), grind coarse without adding any water. Just pulse once or twice to crush the dals a a coarse mixture.

different dals

• Mix the coarse dal mixture and spices with atta along with chopped coriander or mint leaves ( I have used mint leaves). Try combining the dal with the atta , add little water and knead dough to a dough like for chapathi/ parathas. Rest for 10 minutes covered.

• Divide the dough in  7-8 equal portions and keep covered. Make paratha out of each roll.
• Heat a frying pan or tawa. Place each paratha and cook evenly on both sides like we do for chapathis. Spread ghee or oil as needed. 

• Repeat the same steps till you finish making all balls. Enjoy with a simple raitha or achar.

NOTES

* You can add coriander(cilantro) or mint leaves chopped. 

* You can add a piece of  ginger and green chillies too. I wasn't sure of the ginger flavor in parathas so omitted that.

Please visit the below links for more paratha recipes-
Egg Paratha
Gobhi Stuffed Paratha
Broccoli Paratha
Erachi(meat ) Paratha
Colorful Parathas
Raw papaya Paratha
Aloo Paratha
Square paratha with Flax Seeds