Moong Dal Paratha is a traditional recipe of Rajasthan, it has a unique flavour of dal and its coarsely ground texture gives a mouth-drooling taste while eating it.
Here is step by step easy recipe with pictures to make Rajasthani Moong Dal Paratha, a visual representation will help to cook it easily without any hindrance. You can serve it along with curd, pickle or any desired curry.
Getting Ready :
Take 2 cups of wheat flour, add a 1/2 tsp of salt and 1 tsp of oil to it.
Knead its regular dough using some water and keep it aside to set for 20 to 25 mins.
Wash and soak a 1/2 cup of Moong Dal in the water for an hour.
Grind it coarsely ground after an hour and preheat a pan.
Add 2 to 3 tsp of oil in it along with a 1/4 tsp of cumin seeds and a 1/2 pinch if asafoetida on medium flame.
Roast 2 finely chopped green chilli, an inch of a grated ginger baton, a ¼ tsp of turmeric powder, a ¾ tsp of coriander powder to it.
Roast the coarsely ground Dal, a 1/2 tsp of salt, a 1/4 tsp of red chilli powder, less than a 1/4 tsp of Garam Masala.
Mix some chopped coriander and cool down the cooked stuffing.
Mash the dough for a while using some oil and preheat a griddle.
Coat a dough lump with dry flour and hollow it as shown.
Stuff it with 2 to 3 tsp of stuffing and seal it.
Flatten it softly into the diameter of 6 to 7 inches.
After flattening it, spread some Ghee on the griddle and place a Paratha on it for cooking.
Cook it on medium flame and let it cook from the bottom for a while.
Flip it and cook it from another side until there are dark spots on it.
After cooking it from both the sides, remove it from the pan and cook all the Parathas likewise.
- You can use a 1/2 teaspoon of ginger paste instead of a ginger baton.
- You can use clarified butter instead of oil.
- Wheat flour - 2 cups (300 grams)
- Moong Da (soaked) - ½ cup (100 grams)
- Oil - 3 to 4 tbsp
- Coriander leaves - 2 to 3 tbsp
- Ginger (grated) - ½ inch
- Green chilli (finely chopped) - 2
- Asafoetida - ½ pinch
- Cumin seeds - ¼ tsp
- Red chilli powder - ¼ tsp
- Turmeric powder - ¼ tsp
- Coriander powder - ¾ tsp
- Garam Masala - less than ¼ tsp
- Salt - 1 tsp
- - Take 2 cups of wheat flour in a bowl and add a ½ teaspoon of salt to it.
- - After adding the salt, add a teaspoon of oil to it and mix well.
- - Add some water for kneading a dough similar to the dough of regular Paratha.
- - After kneading the dough, cover and keep it aside to set for 20 to 25 minutes.
- - Take a ½ cup of Moong Dal, wash it and soak it in the water for /0 an hour.
- - After an hour, grind it coarsely ground without the water.
- - After grinding it, preheat a pan and add 2 to 3 teaspoons of oil in it.
- - Add a ¼ teaspoon of cumin seeds to it on medium flame followed by a ½ pinch of asafoetida to it.
- - Add 2 finely chopped green chilli, an inch of a grated ginger baton, a ¼ teaspoon of turmeric powder, a ¾ teaspoon of coriander powder to it and saute them.
- - Add coarsely ground Dal, a ½ teaspoon of salt, a ¼ teaspoon of red chilli powder to it.
- - Add less than a ¼ teaspoon of Garam Masala to it and roast while continuously stirring it on medium flame until there is a soothing fragrance from it.
- - Add some coriander leaves to it and mix well.
- - The stuffing has cooked, keep it aside to cool down for a while.
- - The dough has set after 20 minutes. Apply some oil on your palms and mash it.
- - Preheat a griddle, take a dough lump and roll it between your palms.
- - Coat it with the dry flour and hollow it using your fingers with the thumb.
- - Fill in 2 to 3 teaspoons of stuffing in it and seal it.
- - Press it from all the sides to spread the stuffing evenly and coat it again with dry flour.
- - Flatten it softly into the diameter of 6 to 7 inches.
- - After flattening it, spread some Ghee on the griddle and place a Paratha on it for cooking.
- - Cook it on medium flame and let it cook from the bottom for a while.
- - Flip it and cook it from another side until there are dark spots on it.
- - Spread some over it and cook on low to medium flame for a while.
- - After cooking it from both the sides, remove it from the pan and cook all the Parathas likewise.
- - 6 to 7 Parathas can be made from the prepared quantity of dough.
- - You can serve it along with curd, dip, pickle or any desired curry.