Moth Dal Paratha with Mango Pickle

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the atta, 0.5 tsp salt, and 1 tbsp of ghee. Mix well with your fingertips until it resembles coarse breadcrumbs.
   • Gradually add water and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten relax, making the parathas softer.
2. 2

   Cook the Moth Dal

   • While the dough rests, rinse the moth dal thoroughly. In a pressure cooker, add the rinsed dal, 3 cups of water, and 0.25 tsp of turmeric powder.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mashable.
   • Allow the pressure to release naturally. Open the cooker and drain any excess water completely using a fine-mesh sieve. The dal should be mushy but not watery.
3. 3

   Make the Filling

   • Heat vegetable oil in a pan over medium heat. Once hot, add the hing and let it sizzle for a few seconds.
   • Add the finely chopped onion and sauté for 3-4 minutes until it turns soft and translucent.
   • Stir in the grated ginger and green chilies, and cook for another minute until fragrant.
   • Add the dry spices: remaining 0.25 tsp turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and amchur powder. Sauté for 30 seconds until aromatic.
   • Add the cooked and drained moth dal along with the remaining 1 tsp of salt. Mix thoroughly to combine with the spices.
   • Cook the mixture, mashing the dal with the back of your spatula, for 5-7 minutes. Continue cooking until the filling becomes dry and starts to leave the sides of the pan.
   • Turn off the heat, stir in the chopped coriander leaves, and transfer the filling to a plate to cool down completely.
4. 4

   Assemble and Roll the Parathas

   • Knead the rested dough for another minute. Divide the dough and the cooled filling into 8 equal portions.
   • Take one dough ball, flatten it, and dust it with dry atta. Roll it into a small circle of about 3-4 inches in diameter.
   • Place one portion of the filling in the center. Gather the edges of the dough, pleating as you go, and bring them together to cover the filling. Pinch the top to seal it tightly and remove any excess dough.
   • Gently flatten the stuffed ball with your palm. Dust it with dry atta again and carefully roll it out into a 6-7 inch circle. Apply even, gentle pressure to prevent the filling from oozing out.
5. 5

   Cook the Parathas

   • Heat a tawa (flat skillet) over medium-high heat. Place the rolled paratha on the hot tawa.
   • Cook for about 30-40 seconds, or until small bubbles appear on the surface. Flip the paratha.
   • Drizzle about 1/2 tsp of ghee on the top surface and spread it evenly.
   • Flip again after another 30 seconds. Drizzle ghee on the other side as well.
   • Press gently with a spatula and cook, flipping every 20-30 seconds, until both sides are golden brown with some darker spots.
   • Repeat the process for all the remaining parathas.
   • Serve immediately for the best taste and texture.