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MOONG DAL MASALA PARATHA

Preethi Prasad
Delicious and wholesome dish with the goodness of Lentils and spices. It is filling and easy to make.
5 from 4 votes
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Soaking Time 3 hours
Total Time 3 hours 50 minutes
Course Breakfast
Cuisine Indian
Servings 6

Equipment

  • Wide Bottom Pan
  • Tawa / Griddle
  • Spatula
  • Bowl to Knead the Dough
  • Blender

Ingredients
  

  • 2 Cup Whole wheat Flour
  • 1 Tsp Oil
  • Water to bind the dough
  • Pinch of Salt
  • Ghee for cooking each Paratha

For Stuffing

  • 1 Cup Moong Dal
  • 1/4 Tsp Asafoetida
  • 1 Tsp Cumin / Jeera
  • 3/4 Tsp Saunf
  • Salt to taste
  • 1 Tsp Ginger Garlic Paste
  • 2 Nos Fresh Red Chillies
  • 1/2 Tsp Oil
  • 1/4 Tsp Turmeric
  • 1/2 Tsp Amchur Powder / Dry Mango Powder

Instructions
 

For Stuffing :

  • Soak Moong dal for 3 hours and then completely drain the water.
  • Heat a wide bottom pan. Add oil.
  • Now add jeera , saunf and soaked moong dal and roast until all the moisture has evaporated for about 10 minutes.
  • Now add ginger garlic paste , turmeric , amchur powder ,salt and fresh red chillies.
  • Roast for another 10 minutes untill the mixture is totally dry. Allow it to cool completely.
  • Blend this to get a coarse mixture. Transfer the contents to a bowl.

Prepare the Dough:

  • Add salt and oil to the wheat flour and mix . Slowly add water to combine all the ingredients to form a supple dough. Knead it for about 5 minutes .
  • Smear some oil on the dough and let it rest for about 10-15 minutes.

Stuffing the paratha

  • Take a small ball of dough and make a cavity (shape like a cup).
  • Add a tsp of the stuffing and seal all the sides.
  • Repeat the process for the balance dough . Do not over stuff it.

Cook the Paratha

  • Using a rolling pin roll the stuffed dough balls into a flat disc. It should not be too thin .
  • Cook the rolled discs on the pre heated tawa/ griddle untill the brown spots appear on both the sides.
  • Smear ghee on both the sides ,press gently with a spatula and cool till both the sides are uniformly cooked.
  • Serve with Yogurt or butter and Pickle or shallow fried masala chillies.

Notes

Notes :
  1. You can mix plain flour and whole wheat flour in equal quantities.
  2. You can use green chillies instead of red chillies.
  3. You can even use left over dal .
  4. Try this recipe without substituting any ingredient . I am sure you will love it.
Keyword BREAKFAST, MASALA PARATHA, MOONGDAL PARATHA, NUTRITIOUS, VEGETARIAN, WHOLESOME