Moong Dal Parathas
In this Article
Moong dal parathas is a typical flatbread dish from Rajasthan. The best thing about these parathas is that they can be made in bulk and kept for 3-4 days. If your kid is fussy about lentils, these parathas are a perfect way to push them in. Full of protein and nutritious fiber, they make for an easy and filling Sunday brunch.
| Serves | Preparation Time | Cooking Time |
| 4 People | 25 Minutes | 30 Minutes |
Ingredients
For the Dough
- 1½ cup wheat flour (Atta)
- ½ cup Moong dal
- 2 tsp fennel seeds
- 2 tsp red chilli power
- ½ tsp turmeric powder
- 3-4 tbsp oil
- 3-4 tbsp dried fenugreek leaves
- 1½ tsp salt
- ½ tsp asafetida
- About ½ cup – ¾ cup water to make the dough
- About 60 ml oil for pan frying the paranthas
- ½ cup wheat flour for rolling
Method
Step 1
Wash the moong dal thoroughly and soak it for 15-20 minutes. Cook the dal in an open pan till it is 50% done.
Step 2
Now add all the ingredients (except water) for the dough in a deep bowl. Combine with hands and add the water little by little to form the dough.
Step 3
The dough should be medium smooth and pliable. Once the dough is ready, cover it and set it aside for about 15-20 minutes.
Step 4
Now, make 12 large lemon sized smooth balls of the dough.
Step 5
Heat a tawa or pan. Once it is heated, turn the flame on medium.
Step 6
Roll the balls out into a 6 inch circle. Use the dry flour as needed.
Step 7
Cook the rolled dough circle on the heated pan/tawa. When one side is cooked, apply a little oil over it and flip over. Apply some more oil and press it slightly with a spatula. Light brown spots will appear on each side when it gets cooked.
Step 8
Continue the process with the rest of the dough balls. Pile the cooked paranthas one over the other.
Step 9
Serve warm with pickle and curd for a satisfying meal.
Nutritional Information
Serving Size 55.1 g
| Calories | 195 | Calories from Fat | 86 |
| Total Fat | 9.5g 15% | Saturated Fat | 1.2g 6% |
| Trans Fat | 0.0g | Cholesterol | 0mg 0% |
| Sodium | 63mg 3% | Potassium | 86mg 2% |
| Total Carbohydrates | 23.3g 8% | Dietary Fiber | 2.4g 10% |
| Sugars | 0.5g | Protein | 4.1g |
| Vitamin A | 0% | Vitamin C | 0% |
| Calcium | 1% | Iron | 9% |
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
Tip:You can replace the fenugreek leaves with freshly chopped coriander.
