Friday, November 21, 2008


I had some leftover dal that i had cooked for making dal makhani.Well I cant prepare Dal makhani 2 nights in a row ,not even twice a week.So then what do i do with it?Thats when i realised i had not prepared a stuffed dal paratha ever.I didnt think twice and went on to make the filling.A used a regular chapathi dough with some cumin added to make the parathas.The result was delicious as well as fulfilling.Filled with loads of fibre and proteins,a single stuffed paratha was good enough to fill up my tummy.One can use any kind of dal or beans for the filling.

This is my post on day 21 of RM 2.


Wheat flour - 2 cups

cumin seeds - 2 tsp

oil - 3-4 tbsp

hot water - 3/4 cup


For filling :-

Matpe beans - 1/2 cup

kidney beans - 1/4 cup

Grated ginger - 1 tsp

cumin seeds - 1 tsp

turmeric - 1/2 tsp

red chilli pdr - 1 tsp

coriander pdr - 2 tsp

garam masala - 1 tsp

lemon juice - 1-2 tsp

curry leaves - of 1 sprig

coriander leaves - a bunch,chopped



Soak kidney beans and matpe beans overnight and then pressure cook it with some grated ginger and salt.

Mix flour,salt,cumin seeds and oil in a bowl.Mix it till the flour has a wet consistency.Add hot water slowly and mix thoroughly to form a soft,smooth dough.Keep aside.

In a pan heat some oil.Add the cumin seeds and curry leaves.Stir for a few secs ,lower the flame and then add the turmeric pdr,chilli pdr,coriander pdr and garam masala.Now add the cooked beans.Check salt(Some salt was already added while pressure cooking the beans).Cook it uncovered until it becomes dry,all liquid evaporated completely.Mix in the lemon juice and coriander leaves in the end.Leave aside and let it cool before making the parathas.

Make small lemon size balls of the dough and flatten it a bit.Drop a spoonful of the filling in the center of the dough.Gather the edges and seal it tightly.Coat it with flour and flatten it carefully.keep the dough 1/4" thick.Do the same for rest of the balls.

Heat a griidle or tawa on medium.Spread some butter/ghee on it if you wish, I didnt add any. Drop the flattened dough and cook them for about 3-4 mins per side or till they turn brown on both sides evenly.Serve hot with green chutney or curd.

Do check out what my friends have been upto today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi


Medhaa said...

Paranthas look perfect, we usually make just with moong dal. This must be real healthy

Sujatha said...

I love Dal parathas! And yours looks absolutely delicious.. I will soon try this..

Happy cook said...

These looks really yummy delicious

raaji said...

they came out so spills...wonderful..never heard of mapte beans??

Roopa said...

Wow i love all stuffed parathas, have never made or eaten a stuffed dal paratha, I am sure it tastes awesome :) Nice pics by the way:)

DEESHA said...

yummy paranthas .. healthy as well

Cham said...

Matpe bean , gal another discovery i am making! Very protein rich this one!

Madhu said...

Like many here, Mapte beans is new to me too. Paraths with dal very healthy and satisfying..

ranji said...

Thanks for ur ever motivating comments girls!!!
Matpe beans are basically black urad dal usually used for making dal makhani.I hope this helps..Its available in any indian grocery stores.

Curry Leaf said...

Awesome and healthy,I did not know whole urad was known as matpe beans.Here the name written is GOTA urad .Well,thanks for the info