Paneer Ajwain Paratha & Vegetable Dal

Today morning when Lil Angel was getting ready to go to school, we heard an unusual clatter outside our home. We rushed outside and the scene held up spell bound. A large group of peacocks, around 15 in number, were right outside our gate and then walked past to the vacant plot of land nearby and flew and perched upon the houses . We stood there enjoying the spectacular sight and clicked a few snaps. [You can find them at the end of this post].Though we live in the foothills of a mountain, we see just a couple of peacocks and that too occasionally.This is the first time we have witnessed so many of them together. Frankly,this is the only time I have seen such a huge group of these birds.I haven't seen these many even in the zoo!!!

As we came inside the house a super delicious aroma caught our noses and that was from the kitchen where mom was preparing our breakfast – Paneer-ajwain paratha and vegetable dal. So here is a double recipe for today’s post in Blogging Marathon.

Nutrient content and benefits of the ingredients

Whole wheat flour – Fiber
Paneer – Protein rich
Ajwain / Carom seeds – Warming spice and increases digestive function
Moongdal – Rich in Protein and easy to digest
Vegetables - Contains Vitamins and Minerals
Turmeric – Anti inflammatory property
Asafetida - Digestive and relieves flatulence
Paneer- Ajwain Paratha

You need :

Wheat flour – 4 cups
Paneer- 150 grams
Ajwain / Carom seeds-1 teaspoon
Salt to taste

  1. Grate the paneer and lightly crush the ajwain between your palms.
  2. Take all the ingredients in a bowl and mix well.
  3. Add water little by little to form a soft dough.
  4. Pinch out small balls and flatten them with a rolling pin.
  5. Heat a griddle and cook till brown spots appear on both sides. Drizzle ghee / oil if you like.
  6. Remove from heat and serve with a side dish of your choice.

Vegetable dal:

You need:

Mixed vegetables – 3 cups,chopped [Potato, carrot, beans, peas]
Moong dal – 1 cup
Onion- 1, sliced
Tomato-1, chopped
Mustard – 1 teaspoon
Green chili- 2, slit
Asafetida powder- a pinch
Turmeric powder- a pinch
Curry leaves- a few
Oil- 2 teaspoons
Salt to taste

  1. Pressure cook moong dal with enough water.
  2. Cook vegetables in microwave or stove top.
  3. Heat oil in a pan and put in mustard, asafetida, green chilies and curry leaves
  4. When the mustard splutters, put in the onion and sauté till translucent.
  5. Next put in the tomato and cook till mushy.
  6. Add the vegetables, dal, turmeric powder, salt and mix well. Add water to adjust the consistency.
  7. Bring to a rolling boil.
  8. Remove from heat and serve as a side dish with paratha/ chapathi / Roti.

Note :

After this tasty recipe,take a look at some of the peacocks were saw this morning...

Pretty sight isn't it!!!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

Earlier in this series of 'Postpartum Diet' that is a part of Blogging Marathon #13-


PostPartum period - An Introduction
Nutritional need in Postpartum Period
Postpartum Diet


Manathakkali Vatral Podi
Moongdal-Garlic Rasam

Bon Appetit...

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