Sprouted Moong Paratha

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Ready to serve Moong Paratha with tomato sauce

How long it takes: 1 hour( other than sprouting of Beans)

Makes around :15

Sprouted Moong/Greengram makes for a healthy meal – the sprouted part enriches its nutrition content. I generally use sprouted moong to make a healthy salad or dalithoy or a cool juice for this summer heat. I had actually soaked it to sprout to prepare a different dish but thought of just trying out a stuffed paratha and gave a twist to the stuffing by adding only black salt instead of the normal salt. My experiment was successful, and so thought of sharing it with my fellow bloggers. Here is my version of Moong paratha. I have already put up a few variety of stuffed parathas and this would be added to the long list of the same.

What you need top have:

1.  Moong – 1 cup (when sprouted will be around 1 and 1/2 cup)

Sprouted Moong

Ingredients of Seasoning &Garnishing

Ingredients of Seasoning & Garnishing:

1. Chopped Onions – 1 Cup

2. Ginger Garlic paste – 1 Teaspoon

3. Turmeric powder – 1/2 Teaspoon

4. Chilli powder – 1 Teaspoon

5. Dhania-Jeera powder – 1 Teaspoon

6. Garam-Masala powder – 1/2 Teaspoon (home made)

7. Cumin seeds – 1 Teaspoon

8. Lemon juice – 1 Teaspoon

9. Chopped Cilantro – A handful

10. Black salt – as required

What you do with what you have:

1. Soak moong overnight in water. Drain water and tie it in a clean cloth and keep it aside in a closed bowl  for about 6-8 hours. It will sprout as is shown in image-1.

2. Pressure cook the moong, adding a pinch of salt.

Cooked Moong

3. Place a skillet with 2 teaspoons of cooking oil on low flame. When hot, add cumin seeds/ jeera to it. When the jeera begin to splutter, add chopped onions and a pinch of salt and fry on low flame  till it turns transparent.Chopped onions being fried in oil

4. When done, add all the powders as well as ginger-garlic paste and stir in for a while.

Powders & Ginger Garlic paste added

5. Finally add cooked moong and and then the chopped cilantro and powdered black salt too (check for salt already added)

Cooked Moong being added

Black salt, lemon juice and cilantro being added

Ingredients of the outer dough:

1. Wheat Atta – 2-3 Cups

2. Cooking oil – 3-4 Teaspoons

3. Salt – As per taste

Ingredients of the outer dough

6. Sieve wheat atta with salt. Add cooking oil to it in a wide bowl. Add water slowly to make a soft and pliable dough. (For 1 cup of wheat atta normally 1/3 cup of water will be sufficient depending upon the fineness of atta or the brand. Make sure water is always added in steps and not once for all.)

7. Pinch out required quantity of the dough, roll it to around 3-4″ diameter and place stuffing in it fold the corners in such a way that the stuffing is intact.

The dough, rolled small roti & the stuffing placed

8. Roll it on a thick plastic sheet in such a way that the stuffing does not come out and is rolled evenly to required thickness.

Rolled Parathas ready to be roasted

9. Place a skillet with 1/2 Teaspoon cooking oil in it on low flame. When the tava/skillet is hot, place rolled paratha on it and fry it till done. Apply oil on top of the paratha too so that when flipped it will not burn black.

Paratha being roasted

10. When done, flip and roast on the the reverse too.  It fluffs up when roasted normally if rolled in a phased manner.

Paratha being roasted on the reverse and done

11. Enjoy with tomato sauce or any pickle of your choice or even with curds.

Ready to serve Moong Paratha with tomato sauce

How long it takes: 1 hour( other than sprouting of Beans)

Makes around :15

Good to remember:

1. Moong should be cooked till smooth.

2. Do not water at all while cooking moong but cook on low flame only in the cooker.

3. Outer dough should be properly done so that one can roll it easily with the stuffing intact.

4. Always roast on medium flame to avoid it from getting burnt.

5. The stuffing can be prepared and stored in the refrigerator to prepare when needed.

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6 thoughts on “Sprouted Moong Paratha

    CS said:
    June 8, 2012 at 3:46 pm

    Nice healthy recipe!

    Ramya said:
    June 11, 2012 at 11:44 am

    I tried it. Its really good.

    shalini said:
    April 25, 2013 at 10:17 pm

    I made this for dinner last night and had to make it again for breakfast today…so good!

    tahemeem said:
    September 5, 2014 at 11:33 am

    Amazing recipe.. will try it soon

    Shruthi said:
    May 18, 2015 at 9:20 am

    Loved it. Thanks for the recipe 🙂

      prathibalrao responded:
      May 19, 2015 at 6:53 am

      Hi Shruthi,

      Actually i prepare it once a month at least since we both like it a lot.

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