Parathas are perfect for breakfast or to pack them for tiffin/lunch box. They are also the most versatile dish; you can stuff them with different stuffing every time you make. Parathas are a complete meal in themselves. Outer layer has wheat flour and you can stuff them with a combination of different veggies or dal, serve them with curd, pickle and papad – and aha…a full lunch set.
This recipe has a stuffing of yellow moong dal in it. The stuffing gets ready very quickly. The only time needed is for soaking the dal and then to pressure cook it. But, if you are in a hurry you can skip the soaking part. We have seasoned the stuffing with basic spices and you can always experiment and adjust the spices and their quantity as per your taste. Make sure that all the moisture from the stuffing has been absorbed and the stuffing is completely dry. If there would be some moisture left in the stuffing, then it would be difficult to roll our parathas.
Moong Dal Paratha | Yellow Moong Dal Stuffed Paratha
Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 3 parathas
Ingredients (1 Cup = 200 ml)
For the dough
¾ cup whole wheat flour/gehun ka atta
2 teaspoon oil
¼ teaspoon salt
water for kneading dough
For the stuffing
¼ cup yellow moong dal/split yellow gram
1 teaspoon oil
¼ teaspoon mustard seeds/rai
¼ teaspoon cumin seeds/jeera
1 green chilli
pinch of asafoetida/hing
¼ teaspoon turmeric powder/haldi
¼ teaspoon coriander powder/dhania powder
¼ teaspoon jeera/cumin powder
¼ teaspoon amchur powder
¼ teaspoon chaat masala
¼ teaspoon garam masala
salt to taste
small bunch of coriander leaves, chopped
For the dough
In a wide bowl, combine wheat flour, salt & oil and prepare a soft and smooth dough adding water gradually. Cover and keep it aside for 15-20 minutes.
For the Stuffing
Soak dal in enough water for 15-20 minutes. Pressure cook ¼ cup moong dal in ¾ cup water for 1 whistles on high flame. Reduce the flame and then cook for 8-10 minutes.
Heat oil in a non-stick pan and add mustard seeds. Once they crackle add cumin seeds, green chili, hing and cooked dal. Mix well.
Now add turmeric powder, coriander powder, cumin powder, garam masala, chaat masala, amchur and salt and mix till everything gets blended well and excess water and moisture has been absorbed from the stuffing.
In the end add chopped coriander leaves, mix and remove from flame. Before dividing the stuffing into equal portions, remove chilli pieces.
Before starting to make parathas, knead the dough well. If needed, use ½ teaspoon oil and knead till it becomes smooth and soft.
Divide the dough and stuffing into equal parts and make balls out of it. This will make 3 parathas.
Dust a little flour and roll out the dough into a small circle.
Keep stuffing in the centre, gather all the corners and seal the dough with the stuffing inside. Press it down gently to flatten it.
Dust a little four and roll it again very gently, so that stuffing doesn’t come out.
Heat a tawa/non stick pan and place the paratha.
Cook the paratha using little oil/butter/ghee till golden brown spots appears on both sides.