Spinach and Tur Dal Parathas are my solution for that Monday morning madness. They are a wholesome meal by themselves full of protein and greens, just the right, much needed boost to start your week right. They are easy to make and a nutritious choice for your family. My kids love these in their lunch boxes.
[recipe title=”Spinach and Tur Dal Parathas” servings=”8″ time=”30 minutes” difficulty=”Intermediate”]
- Rolling pin
For the Filling (Make ahead
- 1 Cup Tur Dal (Thuvaram Parrupu/Split Pigeon Peas)24 mantra Organic Split Pigeon Pea (Toor Dal) 2 lbs
- 1 teaspoon Turmeric 24 Mantra Organic Turmeric Powder, 7 Ounce
- 2 Cups finely chopped Spinach
- 1/2 teaspoon Salt (Add more according to your taste)
- 1/4 Teaspoon red Chili powder
- 1/2 inch grated fresh Ginger
- 1/4 Cup Whole Wheat flour for dusting
- 1/4 Cup Vegetable oil
For the Filling
- Cook the Tur Dal with 1.5 Cups of water and Turmeric. I usually pressure cook the dal but you can cook it directly in a pot. The cooked dal should not be mushy or wet; the grains should still be separate when cooked; otherwise the parathas will be difficult to make.
- In a medium size bowl, combine the cooked Tur dal, chopped spinach, grated ginger, chili powder and salt. Divide the mixture into 6 portions
For the Parathas
- Divide the dough into 6 equal parts.
- Roll out one position into a small circle
- Place the filling in the center of the rolled out circle and fold down the edges over the filling and seal in the filling by pinching the dough closed on top.
- Flatten the package with your palm. Dust with flour and roll it out into a big circle 1/2 Centimeter thick
To Cook the Parathas
- Heat a Skillet/Tawa till its hot to touch
- Cook the parathas on both sides till light brown spots appear. Spread 1/2 teaspoon of oil around the parathas and cook both sides again.
- The parathas are done when the light brown spots turn into lovely golden brown dots.
- Transfer to a plate. They are ready to eat or be rolled up for the lunch box.