Straight from the kitchens of Dehradun’s first 5-star hotel, Hyatt Regency’s paratha-dal combo is perfect with monsoons upon us.
Imagine waking up to views of the serene Malsi Forest and majestic Himalayan range, on the Dehradun-Mussoorie Road in Uttarakhand. With Hyatt Regency Dehradun, it’s all going to be real now.
Nestled amidst picturesque 4.25 acres, it’s the first 5-star hotel in Dehradun and the largest luxury hotel in the state of Uttarakhand. Before you slot a visit though, you can now have a taste of the finest local cuisine, recreated right at home!
Pankaj Rawat, Chef De Cuisine at Hyatt Regency Dehradun shares his simple yet immensely delicious recipe for Gahat dal parathas and pahadi kairi ki chutney. You won’t be kneading anything else this monsoon!
Gahat Dal Paratha
Ingredients
- 80 gm horse gram (gahat dal)
- 120 gm wholewheat flour
- 5 gm turmeric powder
- Red chilli powder, to taste
- 5 gm cumin seeds
- 5 gm amchur powder
- 10 gm grated ginger
- Green chillies chopped, to taste
- Salt, to taste
- Water for kneading the dough
- Ghee/oil for shallow frying
Method
For the dough
- Knead the dough using whole wheat flour, salt and water.
- The paratha dough should not be too stiff, but a bit soft. Softer dough helps in the stuffing spread out evenly and the parathas rolled out properly.
- Let it rest for at least 30 minutes.
For the stuffing
- Clean and soak the dal for a minimum of 6 hours or overnight.
- Drain the water and pressure cook the dal for 3-4 whistles (or depending on your pressure cooker settings). Alternatively, you can do 8 minutes in an Instant Pot on pressure cooker mode, or in an open pan until done.
- Once the pressure settles or the dal is cooled, drain the water. Do not discard the water, it can be used as a stock.
- Grind the dal using a mortar or pestle or a grinder to a smooth or semi-smooth paste. I like it a bit granular so I have not made a fine paste.
- Now add the cumin seeds, turmeric powder, red chilli powder, Amchur powder, grated ginger, chopped green chilli and salt.
- Mix everything and keep it aside. Let it cool
For the stuffed paratha
- Divide the dough into lemon-sized balls. Using one of the dough balls, roll out a 2-3 inch circular disc.
- Apply around ¼ teaspoon of oil/ghee. Now add around 2 tablespoons of the horse gram dal mixture.
- Pull over the dough from all the sides and seal it.
- Dip it into the dry whole wheat flour and lightly pat it between your palms so that the dal mixture gets evened out.
- Start rolling the paratha to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling the paratha. If required apply dry whole wheat flour in between to roll the parathas.
- Once rolled, put it upside down on a hot greased tawa or a non-stick pan, on a slow flame. Flip it after 50-60 seconds.
- Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
- Then apply a little ghee/oil and cook for a min. Turn, apply ghee/oil and again cook.
- Continue cooking on both sides until golden spots appear on both sides and the paratha is evenly cooked.
Pahadi Kairi Ki Chutney
Ingredients
- 200 gm raw mango, grated
- 150 gm coriander, chopped
- 2 green chillies
- 5 gm cumin seeds
- 2 lemons, juiced
- 1 tbsp sugar
- Salt, to taste
- 10 ml water
Method
- Roast jeera on slow flame, and mix all ingredients together.
- Ground it on a stone by slowly adding water.
- Add lemon juice and salt. Refrigerate for 2 hours.
- Serve it with the gahat dal parathas.
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