Moong Dal Stuffed Paratha

by Shaheen Ali

With every passing day my diet plans are changing as per my body’s requirement. These days i have been asked by my trainer to intake lots of lentils and fibers. Though i am not a lentil eater and sometimes hate eating dal. Both me and my son are not much fond of the lentil varieties. Hence the best way to intake them is to either make some sweet or some savory. Sweet being a completely NO NO to me, i have no other option left than to make some tempting, delicious savories that has lentils and can fulfill my nutritional requirements too. 

One such lentil that provides great nutrition to the body and is a rich source of protein is Split yellow lentil aka Dhuli Mung Dal in Hindi. Though the whole green lentil has more fiber than the washed or split one, still the protein source remains the same. 


Wheat flour dough, stuffed and rolled to make fat and thick parathas goes well with any kind of pickle, dips, chutneys or simple curd. Many people add flour in the cooked dal and knead together to make a dough and then make parathas. But i prefer stuffing them as it provides texture and even taste way better than those incorporated ones.

The stuffing i prepare usually contains the grains but if you find them mushy, it’s completely okay. Just make sure you remove the moisture from the dal completely, else while rolling out the parathas may tear or stick to the counter.

So without any further delay, let us quickly check out the ingredients required and the method of making these amazing healthy parathas…

Print Recipe
MOONG DAL KE BHARWA PARATHE | INDIAN FLAT BREAD STUFFED WITH SPLIT YELLOW LENTIL
Course breakfast
Cuisine north indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
number
Ingredients
Filling :
Course breakfast
Cuisine north indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
number
Ingredients
Filling :
Instructions
  1. Combine wheat flour, salt and water and knead together to make a soft and supple dough. Cover it and keep aside.
  2. Take soaked lentils in a cooker, add turmeric, salt. Add adequate water and pressure cook only till 2 whistles.
  3. Allow the dal to cool and once the pressure is released from the cooker, open the lid and transfer the cooked dal into a separate bowl.
  4. Heat 1-2 tbsp of oil on a wok, add cumin and allow it to crackle.
  5. Add hing, chopped onions and chopped green chilies and saute till raw smell goes off.
  6. Now add cooked dal, cumin powder, garam masala and mix well. Allow the dal to cook for few minutes till the moisture evaporates leaving thick dal in the wok. Make sure you do not over cook the dal, else it would turn mushy. The grains should be visible.
  7. Add chopped coriander and give a quick stir again. Allow the dal mix to cool down completely.
  8. Pinch a large lemon sized dough and shape it into a flat disk.
  9. Scoop a table spoon of dal mix and place it in the center of the disk.
  10. Take the sides and bring together on top and press to seal the disk opening.
  11. Gently press the stuffed disk on dry flour from both sides and roll out to make a round paratha.
  12. Heat a non stick or an iron tawa and place the paratha over it.
  13. Dry roast from one side and flip to roast the other side as well.
  14. Now add ghee/ butter/ oil on both sides and fry it till golden.
  15. Transfer the paratha on a serving tray and serve hot with your favorite pickle, curd or dip.
Recipe Notes

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Love : Shaheen!

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