Malabar Spinach Dal Paratha - LeftOver Magic

Malabar Spinach or Basella is a tropical vine which grows in the tropical regions. This was one green that was used widely at home, simply because it is an annual and was always available in the kitchen garden. Hardly takes any space or effort to grow this green.

Moreover, the english spinach was not always available and was not as popular in the 70's and 80's as it is now, in small towns of South India. Even if spinach is abundantly available now, with the reports of high pesticide content, it is safer to turn to Basella. Nutritionally it is equivalent if not more than the regular spinach.

We typically use it to make a dal or an instant chutney. Yesterday I had some leftover dal and turned it around into a simple paratha and served with a simple curry made of soaked green peas and coconut. A very nutrient dense lunch box option that is finger licking tasty.

Ingredients:

1. 1/2 cup  malabar spinach dal (left over dal, will cook and give the link here for the dal recipe)
2. 1 cup whole wheat flour
3. ¼ tsp chilli powder - if required
4. 1/4 tsp amchur/dry mango powder (if you like tangy , add more)
5. 1/4 tsp rock salt (this adds a unique flavor). Add additional salt if required after tasting
6. 1/4 tsp ajwain - optional

Method:

1. Add the dal and items 3 thru 6 into a bowl.
   
2. Slowly start adding flour and mix it into a pliable dough. The amount of flour required will depend on the consistency of the dal. If required add a little water and knead.
3. Prepare the dough and let it rest for about 15 minutes.
4. Pinch a large lemon sized dough ball and roll it into a thin circle.
5. Roast on the pan with required oil on both sides.

Serve with pickle or curd. Here it is served with dried peas curry and pickled onion.