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    Home » Flatbread » Daal Paratha with Kakdi Nu Raitu ~ My Gujarati Plate!

    Daal Paratha with Kakdi Nu Raitu ~ My Gujarati Plate!

    Published: Feb 16, 2008 · Modified: Sep 23, 2020 by Srivalli · 14 Comments

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    My first exposure to Gujarati cuisine came during my college days. This is where I learnt about the different and cultural variations of each state. As I had reminisced in past posts, my group was a mixture of many states. And one was my gujju friend J She was the only child of a lovely couple and she was such a sweet girl. This was their first stay in Madras, as Uncle was posted down south for the very first time. I don't really remember the first year at college as I was in a different world all together. But it helped having my family friend being my classmate. I just hanged on, with the crowd she was moving. And she was pretty close to J. J was a pretty girl with long hair. So long a hair, it had to be seen to believe. And she used to have so much difficulty maintaining it. Though she was bent on styling it differently, her parents were against it. And when I remember her, its her hair and her mom's wonderful Gujarati dishes that comes to mind. College days got us close, and we ended up going to each one's place for lunch during our summer holidays. When we landed at J's place, we had so much fun cos I was traveling to those parts after a long time. And it helped refreshing my mind.

    Her mom prepared awesome lunch for us. One of the dishes that she made was Rajma Masala. It was just so yummy and I wrote down the recipe to try later. Though I tried it couple of times, it wasn't same as Aunty prepared. We spent the entire evening and with reluctant heart, to end the fun, we returned home. I can still close my eyes and remember that delicate aroma coming out of the Rajma Masala. Though we kept in touch for a while after college, we lost touch as we moved on with our life. Oh how I wish those days come back, even if its a college I never wanted to go in the first place, that's the only thing that ever happened. I wish I would be given a chance to do it all over. But life, I guess offers us a different plate than what we want and it always leaves us wanting and longing, for something that never happens as such. I have been back to my college couple of times again, but I always get back with a sense of pang.

    Since Gujarati food is something I have enjoyed, I wanted to prepare something this month for RCI. So I googled and got a handful of them. I will be trying to prepare them in batches. I mixed and matched the main and accompaniment. This first set came out well. They are for keepers. Hubby dear and Athamma liked the paratha and wanted it to be included in the to do again list. The cucumber raitha is something we always make, though this has few ingredients more.


    Daal Paratha

    Ingredients needed

    Wheat flour - 3 cups
    Salt to taste

    For the filling

    Yellow moong dal - 1 cup
    Cumin seeds - 1/2 tsp
    Turmeric powder a pinch
    Asafoetida a pinch
    Chilli powder - 1 tsp
    Oil - 1 tsp
    Salt to taste

    Method to Prepare

    Knead the atta to a soft dough. Keep aside.

    Pressure cook the moong dal with enough water for 3 whistles or till its cooked

    Heat oil in a pan, add the cumin seeds, asafoetida. Once they pop up, add the cooked dal, salt, turmeric powder, chilli powder and mix well.

    Cook until the dal mixture is dry. Let it cool.

    Divide this into equal parts, Follow the same method that followed for a stuffed paratha. Roll out each one

    Heat a tawa, smear with oil and cook the daal ka paratha on both sides by adding oil.

    Serve daal paratha hot with Kakdi Nu Raitu and Avvakkai Achar.

    This combination was Ultimate. The spicy dal stuffing went well with the cool cucumber Raita.


    Kakdi Nu Raitu
    Ingredients needed

    Cucumbers - 1 medium
    Curds/ Yogurt - 200 gms
    Coriander leaves chopped - 2 tbsp
    Salt to taste
    Chillies - 1
    Roasted Cumin powder - 1/2 tsp

    Method to prepare

    Peel and grate the cucumbers. Chop coriander and chillies to fine pieces.

    Beat the curds to a smooth texture. In a bowl, take everything and mix well

    Serve chilled.with Daal Parathas along with your choice of Achar! Mine has always been Avvakkai.

    My gujarati plate is being sent to Mythili who is hosting the RCI themed on Gujarati Cuisine this month.

    ************************
    For a weekend dose of Tom and Jenny, head to here.

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    Daal Paratha with Kakdi Nu Raitu ~ My Gujarati Plate!

    Course Breakfast, Dinner
    Cuisine Gujarat
    By Cook Method Stovetop
    By Diet Vegetarian
    Dish Type Indian Flatbread
    Author Srivalli
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

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    Reader Interactions

    Comments

    1. Happy cook says

      February 16, 2008 at 9:01 am

      Gujurathi food id new to me. The parathas looks delicious.

      Reply
    2. sra says

      February 16, 2008 at 9:51 am

      Valli, I'm yet to eat a daal paratha! I'm not sure about mung dal but many immigrant Indian communities have chana dal parathas as one of their staple foods.

      Reply
    3. Kalai says

      February 16, 2008 at 3:57 pm

      Have never made gujurati food, but this paratha looks great! Never thought of using dal as a filling, but this would be tasty and healthy. Thanks for sharing! 🙂

      Reply
    4. Sagari says

      February 16, 2008 at 4:59 pm

      dal paratha is very new to me, thanks for sharing

      Reply
    5. priyaskitchen says

      February 16, 2008 at 5:42 pm

      Hi....aha..having been in Gujarat in all my life..gujarati food is my all time favourite ...

      Reply
    6. Vcuisine says

      February 16, 2008 at 1:32 pm

      Lentil with wheat make a wholesome meal Valli. Nice one. Viji

      Reply
    7. vimmi says

      February 16, 2008 at 7:23 pm

      Hi Srivalli,

      M mom mixes leftover dals with aata and makes parantha. Dal paranthas taste great, dont they.

      Reply
    8. Suganya says

      February 16, 2008 at 5:17 pm

      I make dal paratha, by mixing leftover sambar to the dough 🙂

      Reply
    9. Sig says

      February 16, 2008 at 7:25 pm

      I have never cooked Gujju food... i need to go online and find some recipes too... the parathas have come out very well. Have a great weekend Srivalli!

      Reply
    10. Uma says

      February 17, 2008 at 7:59 am

      Nice entry. Looks so yummy.

      Reply
    11. Homecooked says

      February 18, 2008 at 11:07 am

      This really looks simple and nutritious.Thanks for the lovely recipe.

      Reply
    12. Shweta says

      February 18, 2008 at 6:06 pm

      That is yummy! I normally knead daal in the paratha dough, have never used it as a filling. I'll have to try this soon. It looks lovely!
      Just realized your dining set is same as my mom's 🙂

      Reply
    13. Sia says

      February 18, 2008 at 3:30 pm

      valli, i really like the idea of using dal for stuffing. gujju food is my all time fav:)

      Reply
    14. Srivalli says

      February 20, 2008 at 7:11 am

      Happy cook, thank you..you should try these..they are quite simple to make

      sra, yeah..thats prepare the same way too..

      Viji, yes it was very filling, thank you

      Kalai, then you should start with this simple one...

      Sagari, you are welcome

      Suganya, yes thats the best way to make

      priya, thats nice to know..I love gujju food

      vimmi, yes agreed with you

      Sig, then you should try this..very tasty..thank you

      Uma, glad you like it

      Homecooked, thank you.. thanks for dropping by

      Sia, thanks..me too

      Shweta, thats nice to know...:D

      Reply

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