Dal Ke Parathe


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Moong dal is used extensively in Rajasthani cooking from starters likes chilas and vadas, to desserts like moong dal halwa etc. Jodhpuris prefer the use of moong dal to urad dal particularly as it is easier to digest. Dal ke Parathes complement virtually with any Rajasthani subji.

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Preparation Time: 
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Makes 6 parathas
Show me for parathas


For The Dough
1/4 cup whole wheat flour (gehun ka atta)
1/4 cup plain flour (maida)
2 tsp oil
salt to taste

For The Filling
1/2 cup green moong dal (split green gram) , soaked for 30 minutes and drained
1 tbsp oil
1/2 tsp fennel seeds (saunf)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste

Other Ingredients
1/4 cup whole wheat flour (gehun ka atta) for rolling
oil for cooking

For Serving
fresh curd

For the dough

  1. Combine all the ingredients and knead into a soft dough using enough water. Keep aside.

For the filling

  1. Blend the soaked and drained green moong dal in a mixer to a coarse powder, without adding any water. Keep aside.
  2. Heat the oil in a non-stick pan, add the dal mixture and sauté on a medium flame for 3 to 4 minutes or till the mixture leaves the sides of the pan.
  3. Remove from the fire, add the fennel seeds, chilli powder, turmeric powder and salt and mix well.
  4. Divide the filling into 6 equal portions. Keep aside.

How to proceed

  1. Divide the dough into 6 equal portions and roll each portion of the dough into a 50 mm. (2") diameter circle using a little whole wheat flour for rolling.
  2. Place a portion of the filling mixture in the centre of the dough circle.
  3. Bring together the edges in the centre to seal the filling inside the dough.
  4. Roll out the stuffed dough circle into a paratha of 75 mm. (3'') diameter circle using a little whole wheat flour for rolling.
  5. Repeat for the remaining filling and dough to make 5 more parathas.
  6. Heat a non-stick tava (griddle), cook each paratha , using a little oil till both sides turn golden brown in colour.
  7. Serve hot with fresh curds.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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 on 06 Feb 15 02:09 PM

These parathas tastes best when had with a bowl of curds. Moong dal and fennel seeds lends its taste completely to the parathas. It is necessary to have this parathas immediately or you may feel dry if had later..
 on 10 Jun 13 03:41 PM

Nice moong dal paratha to be had with some low fat curds.