Chana Dal Paratha with tamatar ki chutney and khatta meetha kaddu

Dal or legumes form the main part of an Indian meal. The protein requirements are fulfilled mainly through dal. Serving the dal day in and day out gets kind of boring hence I thought of a different way to present dal to the family. This dish is called Chana dal paratha as chana dal/Bengal Gram is the main ingredient used here. This is basically a Bihari cusine. Chana dal is widely used in Bihar. This dish can be had for breakfast or can be even packed for lunch. The accompaniments are the curd (plain yoghurt), Tamatar ki chutney (Tomato relish) and Khatta Meetha Kaddu (Sweet and Sour Pumpkin).

Ingredients for Chana Dal Paratha

Chana Dal - Soaked for 7-8 hrs and drained

Bay Leaf - 1

Clarified Butter (Ghee) - 1 tblspn

Asafoetida (Hing) - 1/2 tspn

Salt - to taste

Turmeric powder - a little more than 1/2 tspn

Cumin (Jeera) whole - 1 1/2 tspn

Fresh coriander chopped - 2 tblspn

Whole wheat flour - 1 cup

Carom Seeds (Ajwain) - a sprinkle

Roasted Flaxseeds (teesi)- a sprinkle

Roasted Sesame Seeds (Til) - a sprinkle

Oil - as required

Water - as required for kneading dough

METHOD for the dal-filling:-

1. 
   
   Heat ghee in a pressure cooker.
2. 
   
   Add to it asafoetida, bay leaf and cumin seeds.
3. 
   
   After 30 seconds add the chana dal.
4. 
   
   Add to it turmeric powder and salt.
5. 
   
   Add just enough water to cover up the dal.
6. 
   
   Pressure cook for 15-20 minutes.
7. 
   
   When cooled remove the bay leaf.
8. 
   
   Mash the dal lightly, leaving one-third dal as whole.

METHOD for the Dough -

1. Take the flour in a flat cornered plate.
2. Put the sprinkle of flaxseeds, carom seeds and sesame seeds in the flour.
3. Add to it salt to taste and finely chopped coriander leaves.
4. Put a tspn of oil.
5. Knead using water- a firm dough.

METHOD for the Dal-Paratha -

1. Form a round ball (tennis ball size) out of a part of the dough.
2. Flatten it and make a cup shape (katori).
3. Put 2 tblspn filling in it seal it.
4. With the help of rolling pin prepare a (roundel) paratha.
5. Using dry flour roll it to approx 5-6 inch diameter.
6. Place this on a hot griddle.
7. When brown specs start appearing turn sides.
8. When slightly browned smear little oil or ghee.
9. Turn side and again smear oil or ghee.
10. When lightly browned put it on the chopping board.
11. Cut into four to form four triangles.
12. Serve hot with tomato relish and sweet n sour pumpkin

Ingredients for Tamatar ki chutney (Tomato relish)

Ripe tomatoes -  4-5

Fresh coriander leaves chopped - 2 tblspn

Oil - a little less than 1/2 tspn

Methi Seeds (Fenugreek whole)- a pinch

Kalonji  (Onion seeds whole) - a pinch

Green Chillies chopped - 2 tblspn

Gud (Jaggery) grated - 4-5 tblspn

Amchoor - (Dry Mango Powder) - a little more than 1/2 tspn

Sugar - 1 pinch

Salt - to taste

Method

1. Heat oil.
2. Add to it the fenugreek seeds and onion seeds.
3. Add to it tomatoes and chillies.
4. Add salt to taste.
5. Put 2 tblspn water, cover and let it cook.
6. When tomatoes turn soft and mushy add jaggery , sugar and dry mango powder.
7. Mix well. Cook for 5 mins on low flame.
8. Transfer into serving dish and garnish with coriander.

INGREDIENTS for Khatta Meetha Kaddu (Sweet and sour Pumpkin)

Pumpkin - 250 gm peeled and diced.

Pumpkin - 125 gms diced with the peel.

Fenugreek Seeds - 1/2 tspn

Ghee - 1/2 tblspn

Asafoetida- 1 tblspn

Sugar - 1 tblspn

Dry Mango Powder - 1/2 tspn

Garam Masala Powder - 1/2 tspn

Turmeric Powder - 1/2 tspn

Salt -to taste

Chopped Coriander - for garnish

METHOD -

1. 
   
   Heat Ghee.
2. 
   
   Add to it asafoetida
3. 
   
   Put in the fenugreek seeds.
4. 
   
   Add to it both the pumpkins.
5. 
   
   Mix well. Add turmeric and salt.
6. 
   
   Put 1/2 cup water, cover and cook till pumpkin is done.
7. 
   
   If required you can add more water.
8. 
   
   Add sugar and dry mango powder and mix well.
9. 
   
   Cover and cook for 2-3 minutes.
10. 
    
    Serve hot garnished with coriander.