Dal er Porota with Punjabi Mango Pickle

Instructions

1. 1

   Prepare the Dal

   • Wash the chana dal thoroughly and soak it in ample water for at least 2-3 hours.
   • Drain the dal and transfer it to a pressure cooker. Add 2 cups of water, 0.5 tsp turmeric powder, and 1 tsp of salt.
   • Pressure cook on medium heat for 3-4 whistles, or until the dal is soft but still holds its shape. It should not be mushy.
   • Once the pressure releases naturally, open the cooker and drain any excess water completely using a colander. Let the dal cool down.
2. 2

   Make the Stuffing (Pur)

   • In a grinder jar, add the cooled, cooked dal, chopped ginger, and green chilies. Grind to a coarse, dry paste without adding any water.
   • Heat 2 tbsp of vegetable oil in a pan over medium heat. Add cumin seeds and fennel seeds. Once they splutter, add the hing.
   • Add the ground dal paste to the pan and sauté for 2 minutes.
   • Stir in the red chili powder and sugar. Mix well and continue to cook for 5-7 minutes, stirring continuously, until the mixture becomes dry, fragrant, and slightly crumbly. Set aside to cool completely.
3. 3

   Knead the Dough

   • In a large mixing bowl, combine the atta, the remaining 0.5 tsp salt, and 1 tbsp of ghee. Mix well with your fingertips.
   • Gradually add lukewarm water and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be slightly softer than regular chapati dough.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
4. 4

   Stuff and Roll the Parathas

   • Knead the rested dough again for a minute. Divide the dough and the cooled dal filling into 8 equal portions.
   • Take one portion of dough and flatten it into a 3-inch disc. Place a portion of the dal filling in the center.
   • Bring the edges of the dough together, pleating as you go, to cover the filling completely. Pinch the top to seal it tightly and remove any excess dough.
   • Gently flatten the stuffed ball with your palm and dust it lightly with dry atta.
   • Carefully roll it out into a circle of about 5-6 inches in diameter. Apply even, gentle pressure to prevent the filling from oozing out.
5. 5

   Cook the Parathas

   • Heat a tawa (griddle) over medium-high heat.
   • Place a rolled paratha on the hot tawa. Cook for about 45 seconds, or until small bubbles appear on the surface.
   • Flip the paratha and cook the other side for another 30-40 seconds.
   • Drizzle about 1/2 tsp of ghee on the top surface and spread it. Flip again.
   • Drizzle another 1/2 tsp of ghee on the other side. Press gently with a spatula and cook for 1-2 minutes, flipping occasionally, until both sides are golden brown and crisp.
   • Repeat the process for all remaining parathas.
6. 6

   Serve

   • Serve the hot Dal er Porota immediately with plain yogurt, a tangy pickle, or a side of Bengali Aloor Dum.