Moong dal paratha is a favorite at home. Especially for travel, it is convenient to carry. This one is mom-in-law’s recipe. It involves preparing a moong dal filling. Then, the masala is stuffed and rolled out as parathas. It can also be made as puris/pooris. The masala can be prepared and stored for about a week.
Ingredients:
Wheat flour: 2 cups
Oil for making parathas
For the moong dal filling:
Moong/Mung dal (Green gram skinned and split): 1 cup
Green Chillies: 6-7
Ginger: 1 cm piece
Mustard seeds: 1.2 teaspoon
Cloves (Laung): 4-5
Red chilly powder: ¼ teaspoon
Garam masala powder: ¼ teaspoon
Coriander (dhania) powder: a pinch
Turmeric (haldi) powder: ¼ teaspoon
Chickpea flour (besan): about 2 teaspoons
Cooking oil: 1 tablespoon
Salt to taste
Method:
- For the dough, knead the wheat flour with the required amount of water – you may use around a cup of water. Make the dough a soft pliable one. You may use warm water for better results.
- Cover the dough with a tissue/cloth and set aside for about 20-30 minutes.
- Wash and cook moong dal in about 1.5 cups of water in a pressure cooker for about 4 whistles or till the dal is cooked but separate (not mushy). Turn off the heat and wait for the steam pressure to be released by the cooker.
- In the meanwhile, chop the green chillies and ginger finely.
- Heat the oil in a heavy-bottomed non-stick vessel. When well-heated, add the mustard seeds and fry till they pop.
- Then, crush and add the cloves. Sauté for a few seconds.
- Add and fry the chopped green chillies and ginger for a minute.
- Now, add the moong dal and sauté for a couple of minutes till slightly dry.
- Mix in the chickpea flour, spice powders, salt to taste. Ensure no lumps of the powders are left and mix the masala well.
- Continue to roast covered with stirring at regular intervals – till the chickpea flour is cooked (about 8-10 minutes). If the mixture sticks to the bottom of the vessel, sprinkle 1-2 tablespoons of water.
- Turn off the heat when done and let the masala rest in the vessel and cool down. This helps the flavors set in. In case the mixture sticks a bit to the vessel, it is released when the filling cools down.
- When well-cooled, crumble the masala like a chutney powder. This filling is ready – it can be stored refrigerated and made into parathas whenever you want
- To make parathas, divide the dough into balls – about the size of a large lemon.
- Take a ball and roll out to a 3 inch disc. Place a spoonful of the moong filling.
- Bring the edges together to completely cover the filling. The edges should overlap slightly to seal the masala.
- Gently flatten the filled ball. Dust with flour and roll out to a flat disc of about 5-6 inches. Take care that the stuffing does not burst out – the masala has mustard seeds – this may tear the dough a little, but that’s okay – just try to roll out the paratha gently to minimize the tears.
- Heat a tava (griddle). Roast the paratha on medium heat till done on both the sides. Grease the paratha with a little oil while cooking.
- Make all parathas this way.
- Parathas are ready to be served and enjoyed . These parathas taste great with curd and pickle.
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