Dal Paratha

Step 1

Heat 1 tbsp olive oil in a heavy pot over medium. Toast cumin seeds 30 seconds until fragrant.

Step 2

Add diced onion and cook 5 minutes, stirring occasionally, until softened and golden.

Step 3

Stir in ginger, turmeric, and chili powder. Cook 1 minute until the spices are fragrant.

Step 4

Add lentils and 2 cups water. Stir and bring to a boil, then reduce heat to low.

Step 5

Simmer uncovered 15 minutes, stirring occasionally, until lentils are very soft and creamy.

Step 6

Season with salt to taste. The dal should look thick and porridge-like; add water if too dry.

Step 7

Mix whole wheat flour and 0.5 tsp salt in a bowl. Add 2 tbsp olive oil and warm water gradually.

Step 8

Knead for 3 minutes until a soft, slightly sticky dough forms. Cover and rest 10 minutes.

Step 9

Divide dough into 2 equal balls. Dust work surface with flour and roll one ball into a 6-inch round.

Step 10

Place 2 tbsp cooled dal in center of dough. Fold edges over dal, then gently roll into a 7-inch round.

Step 11

Heat a cast iron skillet or nonstick pan over medium-high. Lightly oil the surface.

Step 12

Place filled paratha in skillet. Cook 2 minutes until golden spots form on the bottom.

Step 13

Flip and cook 2 minutes on the second side until patches turn light brown and paratha puffs slightly.

Step 14

Transfer to a plate. Repeat with remaining dough ball and dal filling.

Step 15

Serve hot parathas with extra dal on the side for dipping.