Dal paratha

1. 1

   To make the dal, combine the lentils, water, half a teaspoon of salt and turmeric in a pan and bring to the boil. Cover with a lid and simmer over low heat for about 20 minutes until tender, then remove from heat and leave to cool.

   20 min

2. 2

   In a large mixing bowl, combine the chapati flour, chopped fresh coriander, ground ginger, chilli powder, ground coriander and the remaining salt.

   5 min

3. 3

   Add the cooled cooked dal to the dry ingredients and knead into a smooth, elastic dough for 5 - 6 minutes. Rub with a little oil and let it rest for 15 minutes.

   20 min

4. 4

   Divide the dough into 8 equal portions. On a lightly floured surface, roll each ball out into a round flatbread about 2 - 3mm thick.

   10 min

5. 5

   Heat a dry frying pan over medium heat. Place a paratha in the pan and dry fry on both sides until blisters form, then brush with oil and fry until crisp and golden brown. Serve hot with lime pickle.

   15 min

1 serving ≈ 100 g

Nutrition values are estimates. - means data is unavailable.