Moong Dal Paratha brings together the goodness of whole wheat flour and protein-rich lentils in a tasty package. I learned this recipe from my mom, and it’s now a regular at my breakfast table. The crispy outer layer gives way to a spiced lentil filling that’s both nutritious and satisfying. If you love Indian breads, this one’s going to be your new favorite.
About the Recipe
This recipe takes basic pantry ingredients and turns them into something special. The yellow moong dal filling is seasoned with warm Indian spices, while the whole wheat covering becomes golden and crispy when cooked. It’s easier than you might think – if you can make regular rotis, you can surely make these parathas.
Why You’ll Love This Recipe
These parathas are a great way to sneak extra protein into your diet. They’re perfect for breakfast, lunch boxes, or even dinner. Kids love them too. The dough is easy to work with, and the filling stays put while rolling. Plus, you can make extra and freeze them for busy days. They taste amazing with pickle, yogurt, or just plain butter.
Moong Dal Paratha
Cooking Tips
– Make sure the dal is completely dry after boiling
– Let the dough rest – it makes rolling easier
– Keep the heat medium-low while cooking
– Use plenty of oil/butter for that perfect crispy texture
– Roll gently to prevent the filling from coming out
Serving and Storing Suggestions
Makes 6-8 parathas. Total prep and cooking time: 60 minutes. Serve hot with butter, pickle, or yogurt. Store in an airtight container for up to 2 days at room temperature. Can be frozen for up to a month – just reheat on a griddle.
Similar Recipes
- Aloo Paratha (Potato Stuffed Flatbread)
- Paneer Paratha (Cottage Cheese Stuffed Flatbread)
- Dal Paratha (Mixed Lentil Flatbread)
Nutrient Benefits
Moong dal is rich in protein and fiber. Combined with whole wheat flour, these parathas offer a good balance of carbs and protein. They’re also a good source of iron and B vitamins. The spices used have anti-inflammatory properties and aid digestion.
Moong Dal Paratha
Ingredients
- 1 1/2 cup Wheat flour
- 1/2 cup Moong Dal
- 1/2 tsp Amchur Powder
- 1/4 tsp Jeera powder
- 1/4 tsp Dhania powder
- Red Chilli powder (according to taste)
- 1/2 tsp Chopped Green Chilli
- 1 tbsp Butter/Oil
- Salt To taste
Instructions
- Sieve flour with 1/4 tsp. salt.
- Boil moong dal, drain the water completely and let it cool.
- Mix moong dal, amchur powder, red chilli powder, chopped green chilli,dhania powder, jeera powder and salt. Divide it into equal portions and make sure that there is no water in it. If needed mash the mixture a little bit.
- Mix wheat flour with water, a little oil and then knead to make a dough. Cover with a wet cloth and keep aside for 45 minutes.
- Divide it into equal portions and make balls.
- Take a ball and flatten it by pressing and roll it up. Put some oil and dab it all over. Now place 2 tsp of moong mixture and fold the dough.
- Flatten it, sprinkle a little flour and roll them with a rolling pin to about 6 inch diameter.
- Cook on a Tawa (flat griddle plate) on moderate heat for three minutes. This is now, called a paratha. Turn it and pour half table spoon oil or butter. Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side. Cook on a low heat till golden brown.
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Frequently Asked Questions
Can I make the dough and filling ahead of time?
Yes. The dough can be made up to 24 hours in advance and stored in the fridge. The filling stays good for 2-3 days when refrigerated. Just bring both to room temperature before making parathas.
My parathas break while rolling. What am I doing wrong?
The most common reason is too much water in the dal filling. Make sure to drain it well. Also, dust with flour while rolling and use gentle pressure.
Can I make these without green chilies?
Sure. Skip the green chilies if you prefer less heat. You can adjust all the spices to your taste – that’s the beauty of home cooking.
