Recipe Index

Ingredients

• 3½oz red lentils, washed and drained
• 12fl oz boiling water
• 1 tsp salt
• ½ tsp ground turmeric
• 1¾oz green apple, peeled and grated
• 5½oz natural yoghurt
• ½ tsp chaat masala
• ½ tsp cumin seeds
• ½ tsp caster sugar
• ¾fl oz milk
• 10 fresh mint leaves, roughly chopped
• 7oz chapati flour (or plain flour), plus extra for dusting
• 2 tsp finely chopped fresh coriander
• 1 tsp ground ginger
• 1 tsp red chilli powder (or chilli flakes)
• 2 tsp ground coriander
• pinch salt
• 2 tsp sunflower oil, plus extra for frying
• pickle, to serve

Method

1. Put the washed red lentils in a pan with the boiling water, salt and ground turmeric, bring it to the boil, cover it, and simmer for about 20 minutes, stirring regularly, until the lentils are cooked.
2. Leave the cooked turmeric lentils to cool completely before they meet the flour.
3. For the raita, squeeze the grated green apple dry, then stir it in a bowl with the natural yoghurt, chaat masala, cumin seeds, caster sugar, milk and chopped mint leaves, and chill the bowl until serving.
4. Mix the chapati flour in a bowl with the finely chopped fresh coriander, ground ginger, red chilli powder, ground coriander and a pinch of salt.
5. Add the cooled lentils to the spiced flour and knead for 5 to 6 minutes into a smooth, elastic dough.
6. Rub the dough with the 2 tsp. sunflower oil and rest it for 15 minutes at room temperature.
7. Divide the rested lentil dough into eight balls, flour the surface, and roll each ball into a disc about 7 in across and ⅛ to ⅛ in thick.
8. Heat a dry frying pan over medium heat and cook each paratha until small blisters rise on its surface, then brush both sides with sunflower oil and fry until crisp and evenly cooked.
9. Serve the hot dal parathas straight from the pan with the chilled apple raita and pickle.

Prep: 2 h · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data