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Recipe for Paruppusili stuffed Dal Parathas

Paruppu Usili is a traditional Tamil Brahmin dish where soaked, ground and fried lentils are added to a seasonal vegetable such as any beans variety, carrots or ivy gourd. It is often paired with our version of Kadhi called Moar Kozhambu The recipe in this blog post is the fifth in series for the Ta
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Cook Time 1 hour
Total Time 1 hour
Course Breakfast
Cuisine Indian
Servings 5 serving

Ingredients
  

For Parathas

  • 2 cups wheat flour
  • 3/4 tsp salt
  • water to bind dough

For Stuffing - Usili

  • 1/2 cup Toor Dal Tata I - Shakti
  • 2 tbsps Chana Dal Tata I - Shakti
  • 3 chillies dried red
  • 2 green chillies
  • 1/4 tsp asafoetida powder
  • 1 tsp salt
  • 1 onion medium , finely chopped
  • 1 tsp garam masala powder
  • 1 tsp chilli powder
  • 2 tsps cumin coriander - powder
  • 3 - 4 tbsps coriander leaves finely chopped fresh

Instructions
 

  • Wash and soak the Tata I-Shakti Chana and Toor dal in lots of water along with the red chillies, for 3-4 hours.
  • Directions.
  • Drain in a sieve and grind to a coarse paste with the green chillies, salt, asafoetida. Do not add any extra water.
  • In a utensil that fits in your pressure cooker, place chunks of this coarse lentil paste next to each other.
  • Place 1 cup water inside pressure cooker and the utensil with the lentil paste. Cover with cooker lid, remove the weight and allow to steam on medium flame for 10-12 minutes.
  • After 10 minutes, open the cooker lid, remove the steamed lentil chunks on a platter and allow to cool for a bit. Using finger tips crumble this until it is uniformly crumbled to a coarse powder.
  • Add the finely chopped onion, coriander and spice powders to this, mix and keep aside.
  • Prepare dough for parathas by mixing required water with the flour along with salt, and knead to get soft pliable dough. Towards the end knead with 2 tsp oil and cover and keep aside for 20 minutes.
  • Divide dough into 8 balls.Using some flour, roll out each portion into a 3" circle, place generous filling in the center.
  • Bring edges together, pinch to seal. Flatten it gently with floured fingers.
  • Using a rolling pin and board, roll out into even thickness parathas around 6" diameter.
  • Heat a tava. Place the rolled paratha and allow to cook on medium flame for 1 minute or so until the bottom side is cooked and golden spots appear.
  • Turn over, apply oil or ghee to this side, while the other side is cooking.
  • Turn over once again and apply oil or ghee to second side and cook this side for few seconds again.
  • Remove and serve hot with chutneys of choice.

Notes

Health Quotient
Using Tata I-Shakti unpolished dals as the filling adds to the protein and fiber content to the parathas over using potatoes. It is also lower in fat content as against paneer parathas made using store bought paneer.
You can prepare the crumbled lentil filling in advance and refrigerate. Any leftover filling can be added to any vegetable preparation to add to the protein content of the dish.
Traditionally Usili does not have onions or other spice powders, but it is to bring the traditional North Indian Dilli wale parathas flavour to the dish.
Do check out the other vegetarian/vegan / gluten-free protein-rich Tata I-Shakti lentil recipes in this series:.
Recipe for Misal Masala Dosa.
Recipe for Moong Dal Cheela with crunchy peanut-chilli-sesame topping.
Recipe for Pesarattu with Alu Chokha / Alu Bhate filling.
Recipe for Karnataka Sambar with Masoor Dal.
This recipe is a part of the Tata I-Shakti Dal T20 Tadka Campaign.
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