Chefs’ Manifesto member, Megha Kohli, Executive Chef, Lavaash shared this lentil parantha recipe LIVE at Reimagining Food Systems with EAT & The Rockefeller Foundation in June
Click here to see the recipe presented as part of Reimagining Food Systems
Lentil Parantha
Ingredients
- 1 cup lentils, soaked for 3 hours
- ¼ tsp turmeric
- ½ tsp red chili powder
- ½ tsp dry mango powder
- ½ tsp cumin powder
- ¼ tsp carom seeds
- ½ tsp salt
- 2 tbsp coriander leaves, finely chopped
- 8 ball sized wheat dough (40 gm each)
- oil for roasting
Method
- Take 1 cup of lentils and soak it for 3 hours
- After 3 hours, boil the lentils for 15 minutes or until the lentils become soft
- Drain the water and grind the lentils into a coarse paste
- Add the turmeric, chili powder, dry mango powder, cumin powder, carom seeds, salt and coriander leaves
- Mix well making sure all the spices are combined
- Pinch a ball sized wheat dough and dust with some wheat flour
- Roll it in a circle of about 5 inches in diameter
- Place a ball sized lentil stuffing in the center
- Take the edge and start pleating to bring center
- Sprinkle some wheat flour and roll slightly thick
- On a hot tawa (iron pan) place the rolled paratha and cook both sides brushing oil
- Serve this with yoghurt, a seasonal curry and pickle