Millet Lentil Kothu Parotta Recipe

About this recipe

A modern twist on the classic Kothu Parotta, using millet parottas and protein-rich lentils for a balanced and flavorful dinner. This dish combines robust South Indian spices with a healthy, vegetarian base, perfect for an advanced cook.

Ingredients

• 20G Curry Leaves
• Pcs Epi Yogurt Mango
• 500 g Moong Dal
• - Onion
• 250g Green Chilli
• 250g Coriander
• 450 G Red Millet Flour
• 250 G Fennel Seeds / Saunf 250 G
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 50 g Cumin Powder
• 100g Garam Masala
• 10G Salt
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil

Instructions

1. Step 1: Make millet parottas by kneading the millet flour with water and a pinch of salt into a soft dough. Roll into thin circles and cook on a skillet with minimal oil. Tear the cooked parottas into small, bite-sized pieces and set aside.
2. Step 2: Heat oil in a large pan or wok. Add fennel seeds and let them splutter. Add chopped onions, green chilies, and curry leaves, sautéing until onions are golden brown.
3. Step 3: Stir in ginger-garlic paste and cook until the raw smell disappears. Add tomatoes and cook until they turn soft and mushy.
4. Step 4: Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook the spices for 2-3 minutes.
5. Step 5: Add the cooked moong dal and whisked yogurt, stirring until the mixture is well combined. Cook for 5 minutes on medium heat.
6. Step 6: Add the torn millet parotta pieces to the pan. Toss well to coat the parottas evenly with the masala and lentils. Cover and cook for another 5 minutes on low heat.
7. Step 7: Sprinkle garam masala and garnish with fresh coriander leaves before serving hot.