Moong Dal Paratha

  

Ingredients

1 cup green gram split and dehusked (moong dhuli dal)
2 cups whole wheat flour
2 tsp salt or to taste
2 tsp red chili powder / finely chopped green chilies to taste
1 tsp asafetida
1 tsp turmeric pdr
2 tsp fennel seeds
1 tsp nigella seeds (kalonji)
2 tbsp oil
2 tbsp coriander leaves
¼ cup water
Wheat flour for dusting
5-6 tsp oil/ghee 

 

Instructions 

Rinse the moong dal with water at least 4-5 times and soak for 4-5 hours in 3- 4 cups water.

Drain off the excess water and strain the dal using a colander.

 Drain off the excess water from the soaked dal.

In a bowl mix together flour, soaked drained dal, salt, red chilli powder, fennel seeds, nigella seeds, turmeric powder and asafetida.

Add the coriander leaves and gradually add water to knead into a soft dough. I used approximately ¼ cup of water while kneading.

Cover the dough and let it rest for at least half an hour.

After resting the dough, brush some oil/ghee on the dough and knead for 2-3 minutes until smooth and elastic.

Divide the dough into 14-15 equally sized balls. Lightly flour your work surface and roll each ball out into a disc around 2–3mm thick and 5-6 inch in diameter. Repeat with each of the dough balls.

Heat a tawa/ frying pan over a medium heat and, once hot, place a paratha in the tawa/pan. Dry fry on each side until small blisters form on the surface, then brush each side with oil and fry until cooked evenly and crispy.

Serve hot with raita and/or a pickle of your choice.

Tips 

Kneading the dough well is the key in making soft paratha. The dough can be made in food processor too, just make sure to add water slowly while kneading to get the dough of right consistency.

The dough should be pliable, not dry. While kneading the dough, remember that the quantity of water can be adjusted according to the flour. After kneading the dough, cover it with a wet cloth/cling film and allow it to rest.

Always rest the dough for at least 30 min as it helps in gluten formation.

You can also use leftover dal to make these parathas. Just add the dal and spices to the flour and knead the dough.If you want, you can pulse the soaked dal for few seconds before adding it to the flour.

You can make these parathas and store them in the fridge for 10-15 days

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