Ajwain Mixed Dal Parathas
Are you wondering the reason I am posting so many breakfast recipes on the blog lately? Honestly, this is the only meal these days that I am cooking for my husband who is travelling frequently since last few months. Since he has no time to sit down and have a peaceful breakfast, I make it up by packing it for his flight. He doesn’t prefer the airline food, frankly its just reheated a number of times and sometimes packed food and hence not preferred by either of us.
With smart prep work the previous night, making Mixed Dal parathas is not a cumbersome task. I cook the dal, knead the dough and store it in a steel container in the refrigerator. I wake up and allow the dal to rest at room temperature for 15 odd minutes and by the time the husband is ready, the breakfast box is ready to be carried in his backpack.
Along with the breakfast, I usually pack him fruits that would last him for couple of days, assorted dry fruits and roasted nuts, khakras and some home made chivdas or trail mixes. These are all packed in small zip lock packs that last him for days and can be easily carried in his back pack to curtail those 4pm hunger pangs or provide him some respite until he reaches back to the hotel after an extended meeting.
Do check out the blog for some roasted and healthy snacks that can be carried easily while travelling
Ajwain Mixed Dal parathas are the best way to start your day with a good dose of protein. I don’t use water for kneading the dough and use only the cooked dal or the mixed lentils, making it absolutely delicious and healthy. Also, in case of these flavourful parathas, they don’t require any accompaniments too. Just roll it and enjoy with a hot cup of coffee at Starbucks and you are good to go. Mixed Dal Parathas are cooked in ghee to ensure just a couple of parathas keep you full and energetic throughout the day. Ghee is good for health. For diabetics, included. It provides good fats and energy to sustain throughout the day. Add the ghee wisely, preferably for breakfast and lunch and don’t go overboard. 1 tsp ghee for 2 parathas is a good bet and we follow just that.
This is one of the best breakfast options for Diabetics too. Firstly, it doesn’t contain rice, which diabetics are not encouraged to consume much. It is loaded with protein from the mixed dals and uses no water for kneading. Yes, the whole wheat flour is kneaded with only the thick cooked dal and uses no water for kneading. Also, it doesn’t use any oil for kneading. The parathas are smeared with just a bit of ghee or clarified butter instead on both sides, which is much healthier than oil, especially for diabetics. The ajwain or carom seeds along with the hing help in the digestion of the dals and ensures no flatulence. The sugar levels remain steady, until lunch and no sign of lethargy too due to the protein from the mixed dals. I make a lot of variations with the dal parathas. Add sesame seeds, chopped cilantro or coriander leaves, fenugreek leaves along with basic Indian spices.
Breakfast is the most important day and you should carefully plan what goes into the first meal you have for the day. Some Coffee or tea, fruits and a wholesome breakfast makes you ready for all the action coming your way, during the day! If you need some more healthy recipes, do check out the blog for many more such delicious and nutritious options.
Check out some other No Rice, Diabetic friendly breakfast options on the blog –
- Moong Dal Cheela Pinwheels
- Green Moong Bean Onion Uttapam
Read the recipe, especially the recipe notes on how to plan this the previous day and quickly plan your menu for the week.
Please note that number of parathas depends on measurement cup size you use. In case you use the standard cup measurement 250ml, it would fetch you some 10 – 15 parathas (depending on the size and thickness)
Recipe for Ajwain Mixed Dal Parathas
- 1 cup mixed dals (Arhar + Masoor + Dhuli Moong)
- 1.5 cups of Whole Wheat Flour
- ½ tsp red chilli powder
- ½ tsp turmeric powder
- 1 tsp Ajwain or Carom Seeds / Bishops weed
- A generous pinch of hing or asafoetida
- Water as required to cook the dal
- Ghee as required to cook the parathas
- Salt as per taste
- Pressure cook the dals with the required quantity of water, mash well and keep aside.
- In a large mixing bowl, add the flour, salt, turmeric and red chilli powder along with ajwain.
- Mix everything well before adding the cooked dal.
- Now add the cooked dal mixture to the dry ingredients as above.
- Knead it into a smooth dough and allow it to rest for 20 minutes or overnight in a refrigerator (in case you plan for next day breakfast).
- Divide the dough into equal balls.
- Dust the surface with wheat flour and flatten the dough, make thick rotis / flatbreads with the help of a rolling pin and prepare to cook them in the tawa or griddle.
- Heat the tawa or griddle and cook the parathas with oil or butter / ghee and serve them piping hot with ketchup, coriander chutney or just plain with some piping hot tea or coffee.
Recipe Notes –
- I don’t add salt to the dal while pressure cooking as I prefer adding it to the dry ingredients.
- The dough stays good in a refrigerator for 2 days. Ensure you cover it well and keep. An airtight box is always recommended to prevent the dough from drying on the top.
- Mash the dal nicely and in case you are short on time, give it a quick mix in the blender and you are good to go.
- Add flax or sesame seeds too along with ajwain, they are healthy ingredients.
- This is a good travel food option too. Stays good for 24 hours max. Apply ghee generously so that it doesn’t dry out while travelling.