Moonh Dal Paratha with Jeera Alu

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The combination of the dal paratha and the cumin potatoes makes this such a special dish.


For the Cumin Potatoes
8 small-medium Maris Piper potatoes – peeled and chopped into small bitesize pieces
2-3 tbsp sunflower oil
1 tsp cumin seeds
A few fresh curry leaves
2 red chillies
1 tsp chilli powder
1 tsp turmeric powder
1 tsp ground cumin
1 tsp ground coriander
2 tbsp water
2 large tomatoes
1 tbsp dried fenugreek leaves

For the Paratha Dough
300g chapati flour
¼ tsp salt
¼ tsp chilli powder
1 onion
Good pinch fresh coriander leaves
300g moong dhal leftovers
1 tsp oil/ghee/butter

To serve
Dollop natural yoghurt
Sprinkling chilli salt


– Add potatoes to a pan of cold water, bring to a boil and cook for 8 minutes until softened. Drain the water.

– Add oil to a hot pan. Add cumin seeds and curry leaves.

– Slit the chillies open and add to the pan. Stir and then turn heat to low.

– Add chilli powder, turmeric powder, ground cumin, and ground coriander, and add 2 tbsp water to stop it burning.

– Chop the tomatoes and add to the pan.

– Cook over medium heat for 5 mins until they soften.

– Add the fenugreek leaves. Add boiled potatoes and toss them with the pan mix. Cook on low heat for 5-6 mins.

– Meanwhile, make the paratha dough by adding salt and chilli powder to chapati flour.

– Finely chop an onion and add to the flour.

– Add the coriander leaves and the moong dhal and mix together to create a dough.

– Add water a little at a time until it is no longer sticky. Cover and leave to rest.

– Serve the potato mix and sprinkle fresh coriander leaves over.

– Heat a pan and take a portion of the dough and roll out into a round circle (roti) shape.

– Spread a drop of oil over the top of it and then fold into a triangle shape.

– Dip in flour if it starts to get sticky. Roll it out until it is around 4-5 inches.

– Add to a hot pan and cook until it starts to bubble slightly then turn over.

– Add oil/ghee/butter and spread over the top and turn over.

– Cook on medium-high heat to create a crispy paratha.

Serve with some yoghurt, a sprinkling of chilli salt, some pickle and the potato mix. Coriander chutney or red onions in lemon juice will go well with it too!

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