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    Moong Dal Parathas
    56.3K engaged
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    Wom Contributor
    Category Breakfast
    Preparation Time 25 Min
    Cooking Time 30 Min
    Serves 4
    Age 3 - 5 years
    17 March 2015

    Moong Dal Parathas

    1 min read
    56.3K engaged
    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.



    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

    Nutritional Info

    Serving Size 55.1g

    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.


    • 1Wash the moong dal thoroughly and soak it for 15-20 minutes. Cook the dal in an open pan till it is 50% done.
    • 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.
    • 3The dough should be medium smooth and pliable. Once the dough is ready, cover it and set it aside for about 15-20 minutes.
    • 4Now, make 12 large lemon sized smooth balls of the dough.
    • 5Heat a tawa or pan. Once it is heated, turn the flame on medium.
    • 6Roll the balls out into a 6 inch circle. Use the dry flour as needed.
    • 7Cook 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.
    • 8 Continue the process with the rest of the dough balls. Pile the cooked paranthas one over the other.
    • 9Serve warm with pickle and curd for a satisfying meal.


    You can replace the fenugreek leaves with freshly chopped coriander.


    Reviews (5)

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    Waheeda Macci
    Please clarify is it a green moong daal or yellow dal
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    Archana Garg
    Is it green moong daal you used or the yellow moong daal..Please clarify
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    Sukanya Murugan
    easy to cook......and tasty too
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    Sumitra Auti
    Very Nice
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    Chandrika Mjl
    I tried it, and they came out very nice :) Thanks for posting !!!
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