Red Lentil Dhal
Masoor di Dhal
An Indian breakfast? In the morning? INDIAN?!? Well, yes. I do know this isn't something you'd normally consider eating, but I promise you, the aloo parantha is up there with a stonking good fry up.
My dear mum would (and still does) get up early to cook these on a Sunday morning, especially whenever we had people staying. Traditionally, the breads are cooked on a flat Indian griddle pan (but any frying pan will do) and are slathered with creamy butter as they cook. The parantha then puff up like little pillows and then all you need to do is serve them quickly, ideally with spicy mango pickle, fresh yoghurt or a big blob of even more butter. No wonder we had so many guests...
These parantha can also be stuffed with other vegetables, too, from spicy cauliflower to grated mooli (white radish). This is a real homely dish; one of those that don't just fill you up but make you feel better for eating it.
Traditionally, parantha are cooked using ghee or butter but they are also great with vegetable oil which makes them really crispy (and actually now this is my mum's preferred option) making them perfect if you have a vegan diet.
I love to open up the Parantha so you can see the potatoes inside place a blob of butter inside so it starts to melt with a hot mango pickle and a sweet cup on hot chai....just heavenly.
|Typical values*||per Serving|
|of which saturates (g)||1|
|of which sugars (g)||3|