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