Moong Daal ka Parantha-Yellow lentils stuffed flatbread
Moong daal is a high fiber and high protein food which is enriched with minerals as well. A savoury recipe of a nutritious food is Moong Daal ka Parantha!
- Preparation time 1 hour
- Cooking time 30 minutes
- Makes 8-10 paranthas depending on size of dough balls
Ingredients For Dough
- Sher Atta 2 cups
- Salt 1 tbsp or to taste
- Oil 2 tbsp
- Water as required
- Oil 3 tbsp or as required
- Ginger garlic paste 1 tsp
- Onion (chopped) 1 medium
- Turmeric powder 1 tsp
- Red chili flakes 1 tsp
- White cumin powder 1 tsp
- Garam masala powder ½ tsp
- Black pepper powder ½ tsp
- Salt ½ tbsp or to taste
- Red chili powder 1 tsp
- Moong daal (boiled) 1 cup
- Green chili (chopped) 3-4
- Fresh coriander (chopped) ¼ bunch
Take Sher Atta in a bowl, add salt and oil to it. Knead the dough soft with water, cover it and let it rest for 30 minutes.
Heat the oil in a pan and add ginger garlic paste. Saute for a minute.
Add chopped onions and stir fry until change color.
Add turmeric powder, red chili flakes, cumin powder, garam masala powder, black pepper powder, salt and red chili powder. Mix the spices well.
Add boiled moong daal to the pan and let the spices mix well into lentils.
Add chopped fresh coriander leaves and remove from heat.
Let the mixture cool to room temperature.
Make small balls from the dough of equal size. Roll the two balls flat of same size and place the moong daal mixture between these, seal the edges and roll it flat.
Heat the tawa on medium heat and place the rolled parantha on it. Let it cook lightly from one side then add desi ghee and turn over for frying. Fry until golden brown from both sides.
Serve hot with achaar, seasoned yogurt or chutni.