Chana Dal Phara

Ingredients(for 3-4 pieces per person)

• 1/2 cup Chana dal (Split Bengal gram)
• 1 cup Atta (Whole wheat flour)
• 2 Green chilies (Hari mirch, finely chopped)
• 1 inch Ginger (Adrak, grated)
• 2 Garlic cloves (Lehsun, crushed)
• 1 tsp Cumin seeds (Jeera)
• 1/4 tsp Turmeric powder (Haldi)
• 1/2 tsp Red chili powder (Lal mirch powder)
• A pinch Asafoetida (Hing)
• To taste Salt (Namak)
• 1 tbsp Oil (Mustard oil preferred)
• 8-10 Curry leaves (Kadi patta) - optional
• 2 tbsp Coriander leaves (Hara dhania, chopped) - optional

Instructions

1. 1

   Wash and soak chana dal for 2-3 hours. Drain well and coarsely grind with green chilies, ginger, and garlic (no water).

   5 minutes

   Do not over-grind; keep the texture slightly coarse for best taste.

2. 2

   Heat 1/2 tbsp oil in a pan. Add cumin seeds and a pinch of asafoetida. Add the ground dal mixture, turmeric, red chili powder, and salt. Sauté until fragrant and the mixture is dry. Cool and mix in chopped coriander.

   7 minutes

   Stir continuously to prevent sticking; the filling should be dry.

3. 3

   Knead atta with water and a pinch of salt to make a smooth, soft dough. Cover and rest for 10 minutes.

   10 minutes

   Resting the dough makes it easier to roll without cracks.

4. 4

   Divide dough into lemon-sized balls. Roll each ball into a thin oval (like for paratha). Place 2 tbsp filling, fold in half, and seal edges with water.

   5 minutes

   Seal edges well to prevent filling from leaking during steaming.