Yellow Moong Dal Paratha Recipe

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Directions

For the dough

• In a bowl, add wheat flour, oil, and salt and mix it well and knead into a soft dough by using enough water and keep it aside.

For the filling

• In a bowl soak the yellow moong dal in enough water for 15 minutes and drain the water from the dal.
• In a non-stick pan add yellow moong dal and ¾ cup of water and mix it well and cover with a lid and cook on a medium flame for 8 to 10 minutes or till the water has evaporated and stir occasionally and keep it aside.
• Heat the oil in a broad non-stick pan and add the cumin seeds and when the seeds crackle, add the asafoetida, cooked dal, turmeric powder, chili powder, coriander-cumin seeds powder and salt and fry on a medium flame for 1 to 2 minutes.
• Allow the mixture to cool completely and divide it into equal portions and keep it aside.

How to proceed

• Divide the dough into equal portions and roll a portion of the dough into a 100 mm. (4”) diameter circle and dust a little whole wheat flour.
• Place a portion of the filling in the center of the circle and bring together all the sides in the center and seal tightly.
• Roll again into a 125 mm. (5”) diameter circle by using a little whole wheat flour for rolling and heat a non-stick tawa (griddle) and cook the paratha by using a little oil and cook till golden brown spots appear on both the sides.
• Serve it with any pickle of your choice.

• Energy 130 cal
• Protein 4.4 g
• Carbohydrates 17.4 g
• Fiber 1.1 g
• Fat 4.8 g
• Cholesterol 0 mg
• Vitamin A 48.9 mg
• Vitamin B1 0.1 mg
• Vitamin B2 0 mg
• Vitamin B3 1 mg
• Vitamin C 0 mg
• Folic Acid 19.3 mg
• Calcium 15.2 mg
• Iron 1.2 mg
• Magnesium 0 mg
• Phosphorus 0 mg
• Sodium 6 mg
• Potassium 162.4 mg
• Zinc 0.6 mg

Meghna Nath