Dhal Chapathi | Roti Paratha Recipes

Chapathi with dhal is an usual combo, but using cooked dhal in chapathi itself, not very usual. The other day I had some cooked moong dhal, leftover from doing Sago Upma (recipe coming soon) and wanted to put a best use of it. It was too little to go as a side dish and so I added it directly to the wheat flour to make chapathis. I added onions and chilli powder to spice it up and I loved this quick and easy chapathi. Makes a great breakfast or a lunch box recipe.

Ingredients:
Whole Wheat flour/Atta flour - 2 cups
Moong dhal (cooked) - 1/2 cup
Onion - chopped fine - 3/4 cup
Chilli powder - 1/2 tsp
Cumin powder - a big pinch
Salt - 1/4 tsp
Oil - 2 tbsp

Method:
Boil moong dhal with 2 cups of water and a pinch of salt until soft but firm. Heat 1 tsp of oil and add the onion. Saute until transparent and add chilli powder, cumin powder and salt and saute for 2 mins. Add the onion mixture and cooked dhal to the wheat flour. Sprinkle water and knead to a soft dough. Coat with little oil and set aside for 30 mins. Take golf ball sized dough and roll to thin chapathis. Heat a hot tawa and place the rolled out chapathis and cook on both sized sprinkling oil. Serve hot with any curry of your choice or just yogurt and pickle.

Sending this to Srivalli's Breakfast Mela.