Healthful moong dal takes the form of a tasteful paratha here! Cooked moong dal, along with potato for binding, onions for crunch and a range of spices for added flavour, makes a great paratha that is soft and crunchy in texture. You will enjoy the unique combination of spices in this protein and iron rich paratha, especially the thoughtful addition of crushed coriander seeds and amchur. If you enjoyed this sumptuous Moong Dal Paratha recipe, then check our Punjabi paratha recipe collectionto learn other authentic paratha recipes like Aloo Paratha, Mooli Paratha, Gobi Paratha.
|Split green gram||1/2 Cup (8 tbs) (green moong dal, soaked for 3 hours)|
|Whole wheat flour||1 1/2 Cup (24 tbs) (genus ka aata, plus extra for rolling)|
|Boiled peeled mashed potatoes||1/2 Cup (8 tbs)|
|Finely chopped onions||1/2 Cup (8 tbs)|
|Coriander powder||2 Teaspoon (coarsely powdered)|
|Finely chopped coriander||2 Teaspoon (dhania)|
|Garam masala||1/2 Teaspoon|
|Powdered sugar||1 Teaspoon|
|Chilli powder||1 Teaspoon|
|Dried mango powder||1/2 Teaspoon (amchur)|
|Oil||6 Teaspoon (for cooking)|
1. To make moong dal paratha, heat water in a deep non-stick pan, add the green moong dal to it and boil it for 5-6 minutes. Drain and keep aside to cool completely.
2. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
3. Divide the dough into 12 equal portions and roll each portion into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
4. Heat a non-stick tava (griddle) and cook each paratha, using ½ tsp of oil, till they turn golden brown in colour from both the sides.
5. Allow the moong dal parathas to cool completely, wrap in an aluminium foil and pack in a tiffin box.