Picture Courtesy: http://foodviva.com
INGREDIENTS (250 ml cup used)
For the dough:
- Whole wheat flour – 1 ¼ cups
- Oil – 1 teaspoon
- Salt to taste
For the filling:
- Moong dal – ½ cup
- Oil – 2 teaspoon
- Cumin seeds – ½ teaspoon
- Asafoetida – ¼ teaspoon
- Turmeric powder – ¼ tea spoon
- Chilli powder- ½ tea spoon (optional)
- Coriander- cumin seeds – ½ teaspoon
- Salt – to taste
- Oil – as required
METHOD OF PREPARATION:
- Empty all the ingredients in a bowl. Mix well and knead it into a soft dough using water.
For the filling:
- Clean and soak the moong dal in enough water in a deep bowl for 15 minutes. Drain the dal.
- Heat a pan, pour ¾ cups of water in the pan with the drained moong dal and mix it well. Cover it with a lid and cook on medium flame for eight-ten minutes, till the water evaporates. Stir in intervals, if required.
- Heat oil in a pan and add the cumin seeds.
- When the seeds make a crackling sound, add the asafoetida, boiled dal, turmeric powder, chili powder, coriander-cumin seeds, salt and sauté it on a medium flame for one-two minutes.
- Allow the mixture to cool for a while.
- Now divide the kneaded dough into eight equal portions.
- Roll each piece of dough into four-inch diameter circle.
- Place the dal filling on the rolled dough and bring all the sides together and seal the dough properly.
- Now roll it again carefully so that the filling does not spill out.
- Heat a flat pan and place the paratha on it. Drizzle oil from the side and allow it to cook evenly. Flip over and repeat steps for the other side as well.
- Remove and serve the parathas hot with pickles or curd or curried vegetables.
- 100 grams of moong dal contains 106 kCal of energy. Moong dal is a good source of protein, sodium, and potassium.