Monday, 17 September 2012

Moong Dal Paratha

This is a variation of the popular north indian breakfast Aloo paratha. Using the same technique, the tortillas are stuffed with lentil instead of potatoes which makes this dish lighter. 



What you'll need..
  • 1/2 Cup atta (wheat flour)
  • 1/2 Cup moong dal (Split yellow moong beans)
  • 1/4 Tsp turmeric powder
  • 1/2 Tsp cumin seeds
  • 1 Tsp chilli powder
  • 1 Tsp amchoor (Dried mango powder)
  • 2 Tbsp cilantro leaves chopped
  • Oil
  • Salt to taste
How to..
  • Cook the moong dal in a non stick pan with 1 and 1/2 cups of water, salt and turmeric powder till its soft and tender but not mushy.
  • Once done, remove the dal into a bowl and mix in cilantro leaves, cumin, cilli powder and amchoor. Make 3 equal size portions and set aside.
  • Knead the wheat flour in a separate bowl with slightly warm water, salt and 1-2 Tsp of oil into a soft, non sticky dough. Make 3 equal size balls with the dough and set aside for 10 minutes.
  • Roll one of the dough balls in a circular shape with a rolling pin, about 3 inches in diameter. Dipping it in some dry wheat flour will make it easier to roll. 
  • Place one portion of the lentils in the center of the rolled dough. Seal by pulling the edges of the rolled dough to make one big ball. Repeat this with the remaining 2.
  • Heat 1 Tsp oil in a non stick flat pan. 
  • Dip the balls in some dry wheat flour. One at a time, flatten the ball a little with your fingers and then start to roll them out again with a rolling pin till they are about 5-6 inches in diameter.
  • Add this to the non stick pan and cook till brown spots start to appear. Then flip to the other side. Add oil/butter to both sides and cook for 3-4 minutes flipping occasionally. Serve hot.  
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