Moong Dal Paratha

Ingredients 

For Moong Dal Masala

Boiled Yellow Split Moong Dal - 1 Cup 

Finely Chopped Ginger - 2 Teaspoons

Finely Chopped Green Chillies - 1 Teaspoon

Turmeric Powder - 1/2 Teaspoon

Coriander Powder - 1 Teaspoon

Garam Masala Powder - 1 Teaspoon

Cumin Seeds - 1 Teaspoon

Cumin Powder - 1 Teaspoon

Finely Chopped Coriander Leaves - 4 Tablespoons

Salt

Moong Dal Paratha
Learned From Archana's Kitchen

For Paratha

Whole Wheat Flour - 2 Cups

Salt - 1 Teaspoon

Water - For Kneading The Dough

Oil/Ghee 

Preparation

1. Drain excess water in moong dal. Add the ingredients under the masala to the dal and mix well until you can make balls out of it. Make medium sized balls and set aside.

2. Add flour and salt in a large bowl, and add water little by little. Make a pliable dough. Knead dough until it is soft and non sticky. Set aside covered for 20 minutes. 

3. Make 12 - 15 lemon sized balls of the dough and roll them out to round paratha. 

4. Now, put the moong dal ball in the center of the rolled paratha. Add a portion of the stuffing in the center. Gather the sides and bring the sides of the paratha together and again make a ball.

5. Again, toss it in some flour and roll it gently applying just even pressure to roll. Roll it to desired thickness. 

6. In a pan, put the paratha and cook the paratha on either sides until you see the brown spots on the paratha. Put a drop of oil on the corners of the paratha.

Note: Stuffed Parathas should be cooked on medium heat to get the best texture and the light crispiness. 

Now, Moong Dal Paratha is ready!!!