Kala Masoor Pulao | Whole Masoor Pulav Recipe

Kala masoor pulao recipe with step by step photos.Pulao varieties appear in my menu mostly over the weekends as I would like to spend less time in the kitchen and these pulao varieties are quite easy to prepare.Apart from the various vegetable pulav I like to prepare this kala masoor pulav as this recipe uses both vegetables and lentils in the same recipe and yet it is not mushy like khichdi.I prefer the version without vegetables if I have to prepare it for guests as the lentils add nutty texture to the pulao.This pulav is prepared like any other pulao just that the addition of lentils add a texture and nice taste to the pulao.You can pair it with a simple onion raita or boondi raita or any spicy vegetable gravy and papad,it tastes delicious.

Check out other pulao recipes in my blog:

• Avarekalu(Hyacinth Beans) Pulav 
• Babycorn Pulao
• Capsicum-Potato Pulav
• Coconut Milk Vegetable Pulav
• Methi Pulao | Fenugreek Leaves Pilaf
• Mixed Vegetable Pulav
• Paneer Pulao
• Peas Pulav
• Saffron Rice | Saffron Pulao 
• Soya Chunks Pulao
• Spicy Corn Pulav
• Tawa Pulav-Mumbai Style

Here is how to make kala masoor pulao recipe with step by step photos:
Kala Masoor Pulao Recipe:

Serves 2 | Author: Prathibha

Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins

Cuisine: Indian | Category: Main course

Ingredients:

1 cup Basmati Rice

1/2 cup Whole Red lentils(Black Masoor)

1/4 cup Carrot,chopped

1/4 cup Peas

1/3 cup thick curd,beaten

1 large Onion,chopped

2 tsp Ginger-Garlic paste

2-3 Green chilies,slit

1/3 tsp Garam masala or Biryani Pulav masala

2-3 Bay leaves

1" Cinnamon stick

3-4 Cloves

2-3 Green Cardamom

1/2 tsp Shahjeera

2 tbsp Oil/Ghee

Salt,to taste

Method:

• Soak whole red lentils in water for 2-3 hrs and wash the lentils and keep aside.Wash the basmati rice and soak it for 10 mins.
• In a pressure cooker heat ghee and crackle shahijeera and add bay leaves,cloves,cinnamon stick and cardamom and fry for half a minute.

• Add chopped onions,slit green chilies and ginger-garlic paste and fry until the onions wilt.
• Now add chopped carrot and peas and fry for a minute and then add soaked and drained whole red lentils and fry for a minute and add garam masala and salt and mix nicely.

• Add soaked and drained rice and mix it gently and add beaten curd and mix it nicely and cook until the water content from the curd evaporates.

• Add 2.5 cups of water and let it come to a boil and close the pressure cooker and cook it for one whistle and simmer it for 7-8 mins.

• Once the pressure is dropped leave it untouched for 5-10 mins and then gently fluff up the rice with a fork.

Serve it hot with Onion raitha or Boondi raita or Vegetable raita or any vegetable gravy.

Notes:

1. The addition of vegetables is entirely optional and I like it more without the addition of vegetables as the lentils add a nutty texture to the pulav.
2. You can increase the spice level according to your wish and if you want it more masaledar add more 
3. garam masala in the recipe.
4. I recommend you to do this pulav in the cooker as the lentils get cooked properly.However you can cook in a thick kadai but make sure you add little extra water so that the lentils get cooked and cook it over low flame.

Technorati Tags: kala masoor pulav,whole red lentils pulav,whole masoor pulav,pulav varieties,easy pulao recipes. kala masoor recipes

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Menthi kura Pappu | Andhra style Methi Dal

Menthi Kura Pappu recipe with step by step photos.Dal is a must in every meal across all the states in India just that the preparation process different from state to state.The south Indian version dal is made very thick and it consists of a tempering of mustard seeds and tamarind pulp is added in the dal which gives a distinct taste compared to the versions from the other states. I have already posted a typical Andhra version of Methi dal before and today I am posting a simple pressure cooker everyday dal version where the dal is cooked along with the spices and greens directly in the cooker.The preparation process is so verstaile that one can prepare various varieties of dals using the same process and it is a breeze to make using this version.

In Andhra, Menthi kura pappu is mixed with hot steamed rice and a dollop of ghee and it tastes so heavenly and the addition of a simple fry and fryums make the meal even more tastier.You can check out other Andhra style dal varieties here - Beerakaya Pappu, Gongura Pappu, Mamidikaya Pappu, Mamidikayi-Vankaya Pappu, Pesara Kattu, Palakura Pappu, Tomato Pappu.

Here is how to prepare the Andhra style Methi Dal recipe with step by step photos:

Menthikura Pappu | Methi Dal Recipe:

Serves 3-4 | Author: Prathibha

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: Andhra | Category: Sidedish

Ingredients:

1/2 cup Toor dal

1 1/2 cups Fenugreek leaves/Methi ,loosely packed

1 Onion, roughly chopped

1 Tomato, roughly chopped

1-2 Green chilies,slit into pieces

5-6 Garlic pods

1 tsp Coriander powder

1/2 tsp Cumin powder

1 tsp Red chili powder

1/2 tsp Turmeric powder

1 small amla sized Tamarind

1/2 tsp Mustard seeds

1/4 tsp Asafoetida

Salt to taste

1 tbsp Oil

Method:

• Wash and soak the toor dal for 15-20 mins.
• Remove the fenugreek leaves from the stems and wash them and chop them roughly.
• Soak tamarind in 1/4 cup of water and extract the juice and keep it ready.
• Heat oil in a cooker and crackle mustard seeds and then add sliced onions,green chilies and garlic cloves and fry them well until the onions turn translucent.

• Add chopped methi leaves and tomatoes and fry for 2-3 mins.
• Now add turmeric powder, coriander powder, cumin powder, red chili powder and salt and fry for another couple of minutes.

• Add washed and drained toor dal and fry for a minute and add 1.5 cups of water and let it come to a boil.
• Close the lid and pressure cook it for 3 whistles and simmer the flame and cook it for another 7-8 minutes.

• Once the pressure drops take a dal masher(pappu gutti) and mash the dal nicely to get the uniform dal mixture and add the extracted tamarind juice and keep it again on high flame for another 3-4 mins until the dal is thick and uniform in consistency.

Serve it hot with hot steamed rice,ghee and papad or rotis/phulkas.

Notes:

1. This is a simpler version of dal but one can prepare the dal following a traditional way by cooking the dal with methi leaves and then do the rest of the process as mentioned above and add cooked and mashed dal( with leaves) to the fried onion tomato mixture and cook as above.
2. You can prepare various dals like Bottlegourd dal, tomato dal,Amaranth greens dal(thotakura pappu), Brinjal dal by following the same procedure.
3. The dal tastes better when it is made thick and cooked properly, hence adjust the water accordingly.

Technorati Tags: menthikura pappu, andhra style menthikura pappu, south indian style dal, methi dal, fenugreek leaves dal, andhra style methi dal, side dish for rice.  side dish for rotis

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Kala Masoor Dal | Whole Masoor Dal | Easy Dal Recipes for Rotis

Dal,Roti and Sabzi is an everyday fare for dinner at my place and hence I use various varieties of dals to avoid repetition. Kala Masoor dal comes to rescue on those days when I forget to soak the pulses like chole/rajma/lobia as this whole masoor can be cooked without soaking and it gets cooked fast too. The preparation process is very similar to any other dals like Whole green moong dal, masoor dal or moong dal . There are no hard and fast rules for the addition of ingredients in the recipe.One can prepare it very simple with out any spices or you can make it bit masaledar by adding the spices, I like both the versions too.

Check out other Dal recipes in my blog:

• Chilka Urad Chana dal
• Chilka Moong dal
• Dal Makhani
• Dal Fry
• Moong Dal

Kala Masoor Dal Recipe:

Serves 2-3 | Author: Prathibha

Prep time: 5 mins | Cooking time: 25 mins | Total time: 30 mins

Cuisine: North Indian | Category: Side dish - Dal

Ingredients:

1/2 cup Kala Masoor(Whole Masoor dal)

1 Onion, finely chopped

1 large Tomato, finely chopped

1 tsp Ginger-Garlic paste

1 Green Chili, slit

1 tbsp Coriander leaves chopped

1 tsp Coriander powder

1/2 tsp Cumin powder

1/2 tsp Turmeric powder

1/4 tsp Garam masala,optional

3/4 tsp Red chili powder

a pinch of Asafoetida

1/2 tsp Cumin seeds

1 tbsp Oil/Ghee

Salt to taste

Method:

• Wash and pressure cook kala masoor dal for 3 whistles and reduce the flame and cook it for 5-7 mins.

• In a kadai heat oil/ghee and crackle cumin seeds and add asafoetida.
• Add ginger garlic paste and fry for half a minute and then add chopped onion and fry it nicely until the onion turns transparent.

• Add slit green chili and chopped tomatoes and fry nicely until the tomatoes turn slightly mushy.

• Add all the spices- red chili powder, coriander powder, cumin powder, garam masala, turmeric powder and salt and fry until the mixture leaves the oil.
• Add cooked whole masoor dal and mix nicely and cook it for 5-6 mins until the dal gets a nice boil and cook properly.

• Add coriander leaves at the end.

Serve it hot with rotis/parathas or rice.

Notes:

1. You can prepare any variety of dal like whole moong, lobia, chole, rajma, white peas, mixed lentils using the same process.
2. You can avoid ginger-garlic paste and add just either chopped garlic or chopped ginger to it.
3. The addition of spices like coriander powder,cumin powder and garam masala are optional.You can avoid them if you want.

Technorati Tags: kala masoor dal, whole masoor dal, side dish for rotis, north indian recipes, side dish for rice, dal recipes, dal varieties

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Whole Green Moong Dal Recipe | Hara Moong Dal | North Indian Dal recipes

Lentils and Legumes are a good source of protein especially for vegetarians and I make sure that I include one kind of dal or legumes in my daily meal in some form or the other.It is quite boring to eat the same variety of dals on daily basis and hence I usually stock up my pantry with all kinds of dals and lentils available in market so that I would not need to repeat the dal at least for a few days. The preparation process of this dal is very simple and I love it with minimal spices.I somehow like the texture of dal when prepared with whole lentils like Whole Masoor dal, Whole Green Moong dal, Matki etc, I feel they add more earthyness to the dal. 

I even combine the dals and few combination of dals are our absolute favorite like Chilka Urad-Chana dal, Chilka Moong- Chana dal and also Mixed dal. All these dals are quick to prepare if you forget to soak your legumes like chole, rajma etc.

Check out other Whole moong recipes in my blog:

• Green Gram Sundal | Whole Moong Sundal
• Green Whole Moong Adai
• Sprouts Fried Rice | Moong Sprouts Chinese style Fried Rice
• Moong Sprouts Salad
• How to make Sprouts at home | Homemade Moong Bean Sprouts

Whole Green Moong Dal | Saboot Moong Dal Recipe:

Serves 2-3 | Author: Prathibha
Prep time: 5 mins | Cooking time: 25 mins | Total time: 30 mins
Cuisine: North Indian | Category: Side dish- Dals/Lentils

Ingredients:

1/2 cup Whole Green Moong

1 big Tomato,finely chopped

1 medium Onion,finely chopped

2 tsp Ginger-Garlic paste

1/4 tsp Garam masala,optional

1 tsp Red chili powder

1/2 tsp Cumin seeds

1/2 tsp Turmeric powder

a pinch of Asafoetida

1 tbsp chopped Coriander

salt to taste

1 tbsp Oil

for tempering:

1/2 tsp Cumin seeds

1/4 tsp Red chili powder

a pinch of Asafoetida

1 tsp Ghee/Oil

Method:

• Wash and soak whole moong for 4-5 hrs.Add a pinch of turmeric and chopped tomato to it and pressure cook for 2 whistles and reduce the flame and let it cook for 10-12 mins.You can even add tomatoes while frying onions too.

• Heat oil and crackle cumin seeds and add finely chopped onions and ginger-garlic paste and fry until it is brown in color.

• Add cooked whole moong to the fried onion mixture and add turmeric powder, red chili powder, garam masala and enough salt and mix nicely and cook it for another 8-10 mins.

• Add chopped coriander to it and give a stir.
• Meanwhile heat oil/ghee in the tadka pan and crackle cumin seeds and add asafoetida and red chili powder and pour it into the dal and cover it immediately.Just before serving mix it in the dal and serve.

Serve it hot with hot rice/jeera rice/pulao or roti/paratha.

Variations:

1. You can follow the same process for making any dal like yellow moong dal, split moong, toor dal, masoor dal, whole masoor dal, chilka urad-chana dal, toor-chana dal, mixed dal, chana dal.
2. You can also follow the same process for legumes like white/black chickpeas,rajma,lobia but make sure you soak them for 7-8 hrs.
3. You can add a tsp of Kasuri methi while frying onion-tomato mixture for a different flavor.
4. The addition of Garam masala is optional. I like this dal very simple flavors.

Technorati Tags: whole moong dal, green moong dal recipe, simple north indian dal recipes, side dish for rice, side dish for rotis, north indian recipes ,dal recipes, indian lentils recipes, whole moong recipes

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Dal Palak | Palak Moong Dal | Palak Dal

I prepare Palak dal in two types - one is the typical South Indian style of  Palak Dal using Toor dal and chopped palak and the second version is this dal where Palak is used in pureed form along with moong dal(yellow or split green gram).The first version of Palak Dal tastes best with the rice where as the second version tastes best with rotis or naans or simple steamed basmati rice. Because of the addition of palak paste the dal also gets a rich green color which itself looks so appetising. In addition to that I usually add a tadka(tempering) of finely chopped garlic in chili oil at the end to the dal which makes it even more delicious in flavor and taste and looks of the final dal, which is perfect for you to serve in your parties instead of the usual fare like Dal Tadka, Dal Fry and Dal Makhani.

You can check out various Palak recipes in my blog:

• Aloo Palak
• Grilled Corn-Palak PaneerMakai Palak Paneer
• Palak Paneer
• Rajma Palak
• Palakura Pappu / Spinach Dal
• Palak(Spinach) Rice

Dal Palak Recipe with Moong Dal:

Serves 2-3 | Author: Prathibha

Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins

Cuisine: North Indian | Category: Main Course - Dal

Ingredients:

1/2 cup Moong dal(Yellow or split Green gram)

2 cups Spinach,chopped

1 Onion, finely chopped

1.5 tsp Ginger-Garlic paste

2 Green Chillies

1 tsp Coriander powder

1/2 tsp Cumin powder

1/4 tsp Garam masala

1 tsp Amchur powder(Dry Mango powder)

1 tsp Cumin seeds

a pinch of Asafoetida

Salt to taste

1.5 tbsp Oil

to temper:

2 tsp finely chopped Garlic

1/2 tsp Cumin seeds

1/4 tsp Red chili powder

2 tsp Ghee

Lemon wedges, to serve

Method:

• In a pan add 1/2 tsp oil and add green chilles and chopped spinach and fry until the spinach becomes slightly mushy and cooked.Cool it down and grind it to a smooth puree.

• Pressure cook moong dal until 3-4 whistles and let it cool down completely.Slightly mash it and keep it ready.
• In the same kadai add 1.5 tbsp oil and crackle cumin seeds and asafoetida and then add finely chopped onions and fry until they turn pink in color.Add Ginger-garlic paste and fry well until the raw smell goes away.

• Now add pureed spinach and fry nicely for 4-5 mins until the oil leaves at the edges.
• Add all the spices - coriander powder, cumin powder, garam masala, amchur powder and salt and fry nicely again for another couple of minutes.

        

• Add cooked moong dal to it and mix nicely and cover it and cook for 4-5 mins until it is done. 

        

• In a small tadka pan heat ghee and crackle cumin seeds and add finely chopped garlic and fry until it turns slightly brown in color.Switch off the flame and quickly add red chili powder and give a quick stir and add this tempering to the dal.

Serve it hot with Roti/Naan/Parathas/Rice/Jeera Rice.Serve a lemon wedge along with the dal.

Notes:

1. I usually do not add tomatoes when I cook any spinach dish and hence I compensate the sourness of the tomatoes by adding amchur powder and lemon.If you are using tomatoes you can add finely chopped tomatoes after you add onions and fry nicely.
2. The tempering of garlic is optional but gives a nice flavor to the dal, hence I recommed to use it.
3. The beauty of the dal is its green color because of the addition of the pureed palak, but one can prepare it by using chopped palak.

Technorati Tags: dal palak, palak dal, palak dal with moong dal, palak moong dal, north indian dal recipes, side dish for rotis, side dish for rice

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Gongura Pappu | Sorrel Leaves Dal | Gongura Recipes

I am sure everyone would have celebrated Diwali nicely and enjoyed it with lots of fun and food. I had to pull myself to post this recipe especially after a along weekend.

Gongura leaves are called 'Sorrel leaves' in English and 'Khatta Bhaji' in Hindi and 'Ambaadi' in Maharastra.Gongura leaves(Sorrel leaves) is used extensively in Andhra to prepare various recipes like Gongura Pickle, Pacchadi, Pappu(Dal),Rice and gravies.I have posted few recipes with Gongura earlier and I am yet to post the most popular recipe - Gongura Pacchadi which I promise to post it in near future.I had earlier posted a recipe of Gongura Pulusu Kura which is a stewed version of Gongura and Chana dal which is quite tangy and goes well with rice and today I am posting a simple yet delicious dal recipe with Gongura,which is again a popular recipe in Andhra cuisine.

Check out other recipes with Gongura.

• Gongura Pulihora
• Gongura Pulusu Kura
• Noone Gongura

Gongura Pappu :

Serves 3-4

Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins

Cuisine: Andhra - Indian | Category: Side dish

Ingredients:

1 cup Toor dal(Kandipappu)

1 medium bunch Sorrel leaves/Gongura or 5-6 cups loosely packed

1 large Onion,cut into big chunks

5-6 Green chillies,slit

3-4 Garlic pods

1/2 tsp Turmeric powder

Salt to taste

1 tbsp Oil

to temper:

1 tbsp Ghee/Oil

1 tsp Mustard seeds

2 Red chillies

10-12 Curry leaves

2-3 garlic pods,slightly crushed

a pinch of Asafoetida

Method:

• Wash and chop Gongura and keep it aside.
• In a kadai/pan heat oil and add green chillies, garlic pods and fry for half  a minute and then add onion chunks and saute for 2 minutes until they turn translucent.
• Add Gongura leaves and fry again for 4-5 mins until the leaves wither and become slightly mushy.
• Wash toor dal twice and add enough water and turmeric powder to it.
• Pressure cook toor dal and gongura leaves mixture in separate containers of the pressure cook for 3-4 whistles until the dal turns soft.
• Once the pressure drops remove extra water from cooked toor dal and mash the toor dal with a pappu gutti(wooden masher) to a smooth paste.
• Slightly smash the gongura mixture if you want your dal smooth or leave it as it is.
• In a kadai heat ghee/oil and crackle mustard seeds and add red chillies and crushed garlic pods and fry until it turns slight red in color.Add curry leaves and asafoetida and fry for half a minute.
• Add cooked and slightly mashed gongura mixture and cook for a minute.
• Add mashed toor dal to it and add enough reserved water(from dal) and salt and mix nicely and cook for 4-5 mins.

Serve it hot with hot steamed rice,ghee and papad/fryums.

Notes:

1. You can even add onions while tempering or cook along with gongura.
2. Sometimes the dal does not get cooked if cooked along with gongura because of the sourness of those leaves, hence cooking them separately is recommended.
   While boiling add water according to your desired consistency - add less water for thicker dal and more water for slightly running dal and boil accordingly.Also the dal thickens once its kept for long at room temperature.
3. The red sorrel leaves are slightly tangy,so tamarind is not need.But if you are using white sorrel leaves add 1-2 tbsp tamarind pulp at the end while boiling the dal.
4. Garlic adds a nice flavor,hence do not skip it.

Technorati Tags: gongura pappu, gongura dal, andhra pappu recipes ,dal recipes ,south indian, andhra recipes ,sorrel leaves recipes

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Chana Dal Paratha | Stuffed Paratha Recipes

We usually prefer parathas for dinner and I started preparing extra filling so that I can have the same for lunch the next day and also can make it into a post if possible. The idea is not bad right?? At last I am able to share few paratha recipes in my space.

The filling options for Parathas are very versatile ranging from regular vegetables, greens to dals and pulses or dairy products like paneer and tofu or soya granules, the options and flavors are endless. I usually prepare parathas at least once a week and each time I prepare a new filling variation so that we would not get bored of it. Dal fillings come handy if you do not have vegetables or you want to prepare something different from the usual vegetable parathas.There are few variations in dal parathas like one can use the whole dal while making paratha or the cooked dal mixed with the flour or a stuffing like the usual stuffed paratha. Today I am sharing a Stuffed Dal paratha version and would like to share the other versions some time later.

Dal based stuffed parathas are protein packed and hence can be served as a meal.I usually prepare fillings with various dals and pulses like moong dal, chana dal, rajma and chole. These dal stuffed parathas are very filling and hence a couple of them is enough for lunch or dinner.

If you are interested to check other paratha recipes - check them here.

• Palak Paneer Paratha
• Tofu Alu Paratha
• Paneer Bhurji Paratha
• Methi Aloo Paratha
• Mooli Paratha
• Palak Aloo Paratha
• Gobi Paratha

Chana dal Paratha Recipe:

Yields 6-7 Parathas

Prep time: 15 mins | Cooking time:30 mins | Total time: 45 mins + soaking time

Cuisine: North Indian | Category: Parathas/Flat Breads - Main Course

Ingredients:

for dough:

1 1/2 cups Wheat flour

Salt to taste

2 tsp Oil

Water,to mix

for filling:

1 cup Chana dal,soaked for 3-4 hrs

1 medium Onion,finely chopped(optional)

3-4 Green chillies

3/4" Ginger

2 tbsp chopped Coriander

1 tsp Amchur(dried mango) powder

1 tsp Coriander powder

1/2 tsp Red chili powder

1/4 tsp Garam masala

1/4 tsp Turmeric powder

Salt to taste

2 tbsp Oil

Wheat flour,for rolling

Ghee and Oil,to roast parathas

Method:

to make dough:

• Mix in the salt with wheat flour and add 1 tsp oil and mix well.
• Add little water(if needed) and knead it into a smooth and soft dough.The dough should be slightly softer than the regular chapati dough for parathas as it will not only make easy to stuff the filling it will help in easy and even rolling of parathas.
• Apply oil on top of the dough and cover it and keep it aside for at least half an hour.

to make filling:

• Wash and soak chand dal for 3-4 hrs.Drain the excess water and grind it along with green chillies and ginger to a coarse mixture in the whipper mode.Do not grind it to a fine paste.
• Heat oil in a kadai(pan) and add chopped onions and fry until they turn translucent.
• Add the ground chana dal mixture and fry for 7-8 mins until the raw smell disappears.In case if the chana dal mixture has become bit watery add 1 tbsp of chickpea flour to make the mixture dry.Make sure the mixture id slightly dry and cooked nicely.
• Add amchur powder, red chili powder, garam masala, turmeric powder, salt and coriander powder and mix well and fry for  2-3 mins.Cool the mixture completely.Add chopped coriander leaves and mix.

to make paratha:

• Pinch the dough and take a big size lemon sized dough and place the dough in your left hand palm.

• Using your right hand fingers in the flour and try to make a cup shape(which can hold 3-4 tbsp filling) out of the dough by moving your fingers pressing with the thumb in the center.Take care that the edges should be slightly thinner and in the center it should be thick.

• Fill the cup with 3-4 tbsp filling and seal the two sides of the dough(it would look like Karanji now) and gently press the corners to get a big round ball out of it.See the pictures for better idea.

• If you stuff the filling in the dough in this way you will get evenly filled paratha and it also forms like pocket.If you find all the above process bit difficult,you can easily roll a 3" circle out of the dough and place the filling in the center and pleat the dough and seal it by gathering the dough around the edges.

• Slightly flatten the dough(stuffed with filling) with hands and dip it in the wheat flour and gently roll it to a 6" disc of 1/2" thickness.You should not apply more pressure while rolling,so roll it gently.

• Carefully place it on the hot tawa and fry it until you see bubbles on one side and flip the other side.
• Apply oil/ghee generously and roast on the other side.
• Fry the parathas on both sides until you get crisp brown patches on both sides.

Serve them piping hot with Aam ka Achar, Mirch ka Achaar, Mixed Vegetable Achar, curd or masala dahi and sliced onions.

Notes:

1. You can replace chana dal with moong dal and follow the same recipe.
2. You can even par boil chana dal until they turn soft but holds its shape and grind it and follow the same process.
3. Rajma can also be used to make parathas,in that case you need to pressure cook it for 3-4 whistles and cool it and grind to a coarse paste and follow the same process.

Technorati Tags: chana dal paratha, dal paratha recipes, paratha recipes, various paratha filling, dall fillings for parathas, punjabi paratha recipes, paratha stuffing ideas,o ne pot meal,indian parathas, paratha ideas, stuffed paratha recipes

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