Moong Daal Paratha

Moong daal is a good change from regular parathas!.. It is healthy and very tasty as well.. If you can get hold of daal straight from your local farms it tastes even better!.. Texture of daal is just amazing.. It’s bit dry in taste so serve with boondi raita and enjoy!!



Serves: 4
Preparation Time:  10 minutes
Cooking Time: 20 minutes
Complexity : Easy  


 

Ingredients:

For Dough:
  • Whole wheat flour – 2 cup
  • Salt
  • Oil – 1 tbsp
  • Water

For Filing:

  • Whole wheat flour – 2 cup
  • Yellow lentil/ moong daal -1 cup
  • Chopped onions – 1 cup
  • Green chillies paste – 4
  • Fresh mint – 1 tbsp
  • Fresh coriander leaves – 2 tbsp
  • Curry leaves
  • Ginger paste -1 and 1/2 tsp
  • Cumin seeds -1 tsp
  • Fennel seeds(saunf) – 1 tsp
  • Chilli powder- 1 tsp
  • Turmeric -1/2 tsp
  • Asafoetida (Heeng) – 1/2 tsp
  • Chat masala -1.5 tsp
  • Cumin powder and coriander powder – 2 tsp
  • Garam masala- 1 tsp
  • mango powder – 1tsp
  • Salt -1 t.s
  • Oil

 

Steps: 

For Dough:

  1. Mix the flour, salt and oil.
  2. Add the water slowly, mixing with your fingers as you pour.
  3. Dough should be soft, do not knead the dough.
  4. Cover the dough and let it sit for at least fifteen minutes.

For Filing:

  1. Wash and soak moong daal in water for 20 minutes.then drain and keep aside.
  2. Heat oil in a pan, add cumin, fennel, green chillies paste and ginger paste
  3. Then add soaked daal, stir fry for few seconds
  4. Then add water [ near about 2 cup ]
  5. Let it boil. When water starts boiling, lower the flame, cover and cook till it becomes soft and little moist.[add some more water if needed]
  6. Then add chili powder, garam masala, salt, cumin powder, coriander powder, chat masala, mix well
  7. Then add chopped onions and coriander and mint leaves. Turn off the flame
  8. Let it cool down to room temperature.
  9. Take a small ball of dough and make it in the shape of a small chapati.
  10. Add the stuffing in the centre and wrap it, seal it properly and press it.. roll into a medium thick paratha.
  11. Heat tawa, put the rolled paratha on it. Cook from both sides with oil or ghee till golden and crispy
  12. Serve hot with curd, boondi raita, pickle or any chutney.
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