MOONG DAL PARATHA

             MOONG DAL PARATHA

                                                     (Yield: 10 Paratha)

Moong Dal paratha is Indian Stuffed Flat Bread. This paratha are stuffed with the tasty mixture of yellow moong dal, onions and unique blend of spices.

STEP 1:

Wash ½ cup Yellow Moong Dal and soak in enough water for 1 to 1 ½ hour.

Drain and give wash with fresh water to remove smell.

Drain well.

Add 2-cups fresh water in a pot and add drained dal and cook on high heat for 8 to 9 minutes or until moong dal gets cooked but not turn soft or mushy.

Drain water and keep aside.

STEP 2:

INGREDIENTS FOR DOUGH:

·      1 1/3 cup All Purpose Flour (Maida Flour)

·      1 1/3 cup Whole Wheat Flour (Roti Flour)

·      1 Pinch Baking Soda

·      Salt as per taste

·      3 T Oil

·      4 T Thick Yogurt

·      Luke Warm Water, roughly ¾ to 1 cup or as needed to make paratha consistency dough

LET’S PREPARE:

In a bowl combine flours, baking soda, and salt and mix well.

Add oil and rub oil in flours for 1 minute.

Add yogurt and mix.

Add little water at a time and prepare soft to firm dough.

Drizzle few drops of oil on dough and knead well.

Cover the dough and Keep aside for 30 minutes.

Knead dough one more time for few seconds and divide it into 10 equal portions.

STEP 3:

INGREDIENTS FOR STUFFING MASALA:

·      2 tsp. Oil

·      1/8 tsp.  Asafoetida

·      1 tsp. Cumin Seeds

·      1 T Fennel Seeds

·      1 T Coriander Seeds

·      ½ cup Yellow Moong Dal, boiled and drained from step 1

·      1 ½ tsp. Kashmiri Red Chili Powder or as per taste

·      ¼ tsp. Turmeric Powder

·      ½ tsp. Garam Masala

·      Salt as per taste

·      ½ tsp. Sugar

·      ½ tsp. Chat Masala

·      1 T Thick Tamarind Chutney

NOTE:

ADD MORE OR LESS OF ABOVE DRY SPICES AS PER YOUR OWN TASTE.

ADD INTO GROUND MOONG DAL MASALA:

·      1 ¼ cup Onions, finely chopped

·      2-3 Green Chilies, finely chopped

·      2-3 T Coriander Leaves, finely chopped

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LET’S MAKE STUFFING:

Heat 2 tsp. oil in a pan on medium low heat.

Once oil is hot add asafoetida and cumin seeds, fennel seeds and coriander seeds all at once and stir fry on medium low heat for 1-2 minutes or until it turns light golden brown in color and aromatic.

Add boiled and drained dal and stir fry for 1 -2 minutes.

Add rest of all ingredients EXCEPT chopped onions, coriander leaves and green chilies and cook for 1 minute or until mixture turns dry.

Allow stuffing mixture to cool.

Transfer in a small blender jar and pulse couple of times to make coarsely ground-stuffing masala.

Transfer ground stuffing moong dal masala in a bowl.

Add chopped onions, coriander leaves and green chilies to moong dal masala and mix well.

Keep aside.

STEP 4:

ROLLING AND ROSTING MOONG DAL PARATHA:

·      Dusting Flour

·      2-3 T Oil for shallow roasting paratha

Roll out each portion of the dough with a rolling pin into a 4-5”” size roti.

Fill ¼- cup stuffing mixture in the center of the roti.

Cover the filling with the dough by slowly stretching it over the filling.

Press and seal and rotate to make tight seal.

Roll and press gently between the palms to flatten it.

Press gently to make 3-4” disk.

Dust and roll into 5-6”diameter paratha with rolling pin.

Heat non-stick pan on medium heat.

Once pan is hot put paratha in pan, when small bubbles starts to show up on top surface of the paratha then flip, spread tsp. oil evenly on top side of the paratha and flip and roast over medium heat and repeat same for another side of the paratha.

Complete roasting remaining paratha in same manner.

Cut each Paratha in 4 pieces and serve with Mint Raita and raw Sweet Onions on side. It tastes incredibly great with Mango Pickles like Gor Keri Pickle (Mango Jaggery Pickle) or with Mango Chundo Pickle (Shredded Mango Pickle)

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