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.

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

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.

Method

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.