Moong Dal Paratha

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Parathas and rotis we commonly prepare are typically plain or stuffed types. Among the stuffed parathas, Alu paratha seems to be more popular and easy to prepare. Nowadays kids prefer stuffed parathas to plain ones. Today I would like to put up Moong dal parathas which tuned out very tasty when I tried it out recently.

It is a healthy Indian flat bread stuffed with steamed moong dal and spiced with a little green chillies, ginger, mango powder, sugar etc. It can even be served with some vegetable to make it a complete dinner/lunch. So why don’t you give it shot !

What you need to have:

For the stuffing/filling:

1. Split Moong dal/Greengram dal 1 cup

2. Chopped ginger 1 Teaspoon

3. Green chilli chopped 1 Teaspoon

4. Turmeric powder 1/2 Teaspoon

5. Dhania Jeera powder 1 Teaspoon

6. Garam Masala powder 1/2 Teaspoon

7. Dry mango powder 1/2 Teaspoon

8. Corrinder leaves chopped As desired

9. Sugar & Salt As per taste

Ingredients of Moong dal Paratha stuffing

What you do with what you have:

Inner stuffing preparation:

1. Soak Moong dal in water for about one hour.

2. Chop green chillies, corriander leaves and ginger very fine as shown in the above and set it aside.

3. Drain all the water from soaked Moong dal and cook it in the cooker as usual so that it is cooked and is grainy but soft as shown in the image below.

Cooked Moong dal looking grainy

4. Mix chopped ginger, green chillies, corriander leaves from step 1 to cooked dal in step 3. Also to this add other ingredients like the salt, sugar , dhania jeera powder, garam masala powder, mango powder and turmeric powder ( in above specified quantities).

5. Knead this mixture such that it turns out like a round mass as shown in the image below. Pinch out the required size balls as shown below.

Dal Stuffing and the pinched out balls

Ingredients of the outer dough:

1. Wheat atta 2 cups

2. Water Approximately 2/3 cup

3. Salt As per taste

4. Cooking oil 3-4 Teaspoons

Outer dough preparation:

1. Mix wheat atta, salt and the cooking oil  together and later on add water in steps in such a way that you make a smooth, elastic and pliable dough and one should be able to stuff the masala and again roll it round to around 4-6″ in diameter. Apply 1-2 teaspoons of cooking oil to the dough and keep it aside for 10 minutes

2. Pinch out a ball from the dough roll it into around 2″ diameter and place the stuffing from step 4 (in the previous section) into it and close the edges in a uniform way as shown in the image below.

Stuffing being placed and also the edges closed both are shown

3. Flatten the stuffed ball and dusting in wheat atta and roll it applying very slight pressure to the required thickness on a thick plastic sheet as shown in the image below.

Rolled Moong dal Paratha

4. Place a dosa griddle with 2 teaspoons of cooking oil in it. On heating roast the paratha on both the sides as you roast the chapathis till done and it is as shown in the image below.

Enjoy it with your favorite side-dish or plain old Tomato sauce/pickle.

Ready to serve Paratha with Tomato sauce

What to remember:

1. Some people even grind the dal before cooking and mix the ingredients and then stuff it as it is. Not a bad option.

2. These parathas can be conveniently carried for picnics since they have a shelf life of 2-3 days.

3. Green chillies is optional if serving for kids.

4. You can even add garlic paste if your tastes suggest so.

How long it takes: 1 hour

Number of servings: 10-20 parathas


14 thoughts on “Moong Dal Paratha

    jayasree said:
    September 15, 2008 at 5:17 am

    Parathas looks perfect. Lovely step by step pics. Haven’t got around making moong dal stuffed ones. Shall try it soon.

    prathibalrao responded:
    September 15, 2008 at 5:26 am

    Hi Jayashree,

    Thanks a lot for ur comments.

    himanizkitchen said:
    September 18, 2008 at 6:48 am

    hey..i tried the moong dal parathas..but somehow the dal got overcooked..can we soak the dal for 3-4 hours instead of cooking it in the cooker? i liked the recipe but making the parathas was a total disaster..

    prathibalrao responded:
    September 18, 2008 at 9:17 am

    You can even soak the dal and grind it with all the ingredients without water and then just warm it up. I think you can add one boiled potato as a binding to it. Just ry and lemme know.

    abantika said:
    October 29, 2008 at 3:15 pm

    hi,thanx a lot for the infrmatn……wl try soon……spcly thanx 4 attachng da pics.

    prathibalrao responded:
    October 30, 2008 at 3:55 pm

    Hi Abantika,

    The reason for attaching the pictures being that one can attempt to prepare it easily.

    Moong dal Chakli « The Indian Food Court said:
    January 11, 2009 at 5:54 am

    […] – but surely it will help make the chakli crispy. Possibly related posts: (automatically generated)Moong Dal ParathaKuchida kadabuGreen revolutionMoong dal […]

    Dipti said:
    March 27, 2009 at 12:07 pm

    Wonderful….. I will surely prepare this… thanks to give this solution for Morning breakfast

    prathibalrao responded:
    March 27, 2009 at 3:10 pm

    Hi Dipti,

    You can cook dal cooker at night and do the rest in the morning if you are running short of time.

    Leena said:
    April 3, 2009 at 9:08 pm

    Thanks you for the moong dal paratha recipe. The pictures look tempting and i know they will taste great:) Perfect for a different Friday Food!

    prathibalrao responded:
    April 4, 2009 at 1:37 am

    Hi Leena,

    Do try out and lemme know the result!!!!

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    January 29, 2010 at 5:53 am

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    […] alu paratha. But this apart there are other less common ones ( for eg: Drumstick Greens Paratha, Moong Dal Paratha and Muli Paratha) one of which I am putting up today – Onion paratha. Try this with tomato […]

    Moong dal Chakli – Sahyadri Recipes said:
    February 26, 2018 at 8:56 am

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