Masoor Paratha

And here I add yet another to the already long list of Parathas on the blog. This is a very rare lentil in the sense that people in South India don’t quite take to too well unlike the other more popular ones like  Moong, Bengal gram, Green peas, white peas etc. I borrowed this recipe from one of my relatives on my recent visit to Bangalore. You should try this.

What you need to have:

1. Sprouted Masoor – 1 cup

2. Chopped onions – 1/3 cup

3. Ginger-Garlic paste – 1 Teaspoon

4. Chilli powder – 1 Teaspoon

5. Garam masala powder – 1 Teaspoon

6. Chat Masala powder – 1/2 Teaspoon

7. Turmeric powder – 1 Teaspoon

8. Dhania-jeera powder – 1 Teaspoon

9. Lemon juice – 1 Teaspoon

10. Cooking oil – 3-4 Teaspoons

11. Chopped cilantro – A handful

12. Salt – To taste

Masoor

What you do with what you have:

1. Soak Masoor overnight. Drain water and tie it in a cloth and keep it aside for about 8-10 hours.

Sprouted Masoor

2. Cook sprouted Masoor in the cooker adding very little water and salt till smooth.

Cooked Masoor

Ingredients of Seasoning

3. Place a skillet with 3-4 teaspoons of cooking oil in it on medium flame. When heated add chopped onions to it with a little salt. When it turns transparent add ginger-garlic paste and stir for a minute and then add  turmeric powder, chilli powder, garam masala powder one after the other.

Chopped onion being fried

Seasoning in progress

4. Finally add cooked Masoor from step 2 to it and add chopped coriander leaves. Switch off the flame check for salt add chat masala powder and lemon juice.

Paratha stuffing

5. On cooling, mix well with your hands and make balls of required size.

The stuffing rolled into round balls

Ingredients of outer dough

1. Wheatt atta  – 1 cup(Pilsberry atta)

2. Salt- As per taste

3. Cooking oil – 3-4 Teaspoons

Ingredients of the outer dough

6. Sieve atta in the siever with salt, add 2 teaspoons of raw cooking oil to it, mix well and add water slowly and make a paliable and smooth dough.

7. Pinch out required quantity of the dough from it and roll it into small discs so that one is able to place the masoor stufing into it.

The dough, pinched out ball and the stuffed roti

8. Just close the edges of the stuffed roti and roll it on a thick plastic sheet to a medium thick consistency.

Rolled roti

8. Place a skillet on medium flame and splash a little ghee or cooking oil on it.  Place rolled roti from step 7 and and fry it till done applying a little ghee on the top of it as well.

Roti being roasted

9. Reverse the roti and fry till done.

Roti being roasted on the reverse

10. Finally when done it looks as above.

Roti being finally done

11. Enjoy hot with any sauce of your choice.

A closer look at the Roti

Number of Parathas: 5-6

How long it takes: 45 minutes