Radish Parathas (Mooli Ke Parathe) with Mint-Roasted Chana Dal Chutney and Masoor Dal Soup (also traditionally known as Dhakoo)

Finally the bug caught on with me with a major sinus attack, but I am not complaining. Feeling so blessed to have mumma around. After ages I don’t mind being sick too.
I am currently nursing my 9 month old son so other than basic acetaminophen I cannot take other medication but the fact is for the first time I have realized having good nutrition when sick can heal the body even better than when on medication. When the body’s immunity is compromised the best food to have is which is high in protein and Vit C (I said food and not supplements).
All the herbs like curry leaves, cilantro (coriander leaves), mint, basil, parsley are rich sources of Vit C along with other vegetable and fruits like colourful peppers, broccoli, papaya, berries, citrus foods, guava etc
So here is the lunch that my mom served me yesterday and was delish- Radish parathas (mooli ke parathe) with mint and roasted chana dal chutney and a piping hot soup made from masoor dal, coriander leaves, garlic n pepper.
The garlic and pepper cleared up my sinuses and today I am feeling refreshed and much better.

Ingredients for the Radish Parathas

  • 1 cup whole wheat flour/ mixed grain flour
  • ½ cup grated radish
  • ¼ bunch coriander leaves
  • ½ tsp each of turmeric, chilli powder, cumin powder, amchur powder (the amounts depend on your taste for spiciness)
  • 2-3 tsps sesame seed toasted and powdered
  • Salt to taste

Ingredients for the Mint - roasted Chana Dal Chutney

  • ¼ cup roasted chana dal
  • ¼ bunch mint leaves
  • 5-6 curry leaves
  • 1-2 green chillies
  • 1 tsp whole cumin (roasted)
  • 1 tbsp lemon juice
  • ½ tsp jaggery
  • Salt to taste

Ingredients for the Masoor Dal Soup

  • 1-1.5 cups cooked masoor dal (Pressure cook masoor dal with 1/4 tsp asafoetida, 1/2 tsp turmeric and 1/2 tsp whole cumin)
  • ¼ bunch coriander leaves
  • 3-4 cloves garlic
  • 6-7 peppercorns
  • Salt to taste

Method for the Radish Parathas

  1. Mix the grated radish, coriander leaves, spices, sesame seed powder and salt.
  2. Mix it well. After 5 mins it will leave some water, add the flour and knead a soft dough.
  3. Add water only if needed. The radish because of the salt and spices will leave water which should be enough to form the dough.
  4. Make dough balls and roll out into parathas. Roast on a heated griddle or tava. Roast on low heat (This allows sesame seeds to release oil which flavors the paratha) Serve hot with the mint chutney. (Once the dough is kneaded don’t keep it for a long time as it will become loose and unmanageable to roll out).

Method for the Masoor Dal Soup

  1. Grind coriander leaves, garlic and peppercorns together with little water.
  2. In a pot bring the masoor dal to a boil, add the ground masala and salt. Add water to make it of thick soup consistency. Simmer for 5-10 mins on low heat.
  3. If you do not want a green coloured soup, instead of grinding the coriander leaves add chopped coriander leaves to the soup.

Method for the Chutney

  1. Grind all the ingredients together and serve with mooli ke parathas.

Tips

  1. If you are not rolling the dough for the parathas immediately keep it in the refrigerator to avoid loosening up. This dough can be frozen and used on a later day too.
  2. You can spice up the soup further by adding green chilli (peppercorns provides the heat in this dish). While serving squeeze a few drops of lemon and it tastes heavenly.
  3. Lemon juice is a must in the mint chutney or else it changes color.
Facebook Twitter Pinterest