Moong Dal Paratha
by Tarla Dalal
Added to 326 cookbooks
This recipe has been viewed 231573 times
Healthful moong dal takes the form of a tasteful paratha here! Cooked moong dal, along with potato for binding, onions for crunch and a range of spices for added flavour, makes a great paratha that is soft and crunchy in texture.
You will enjoy the unique combination of spices in this protein and iron rich paratha, especially the thoughtful addition of crushed coriander seeds and amchur.
If you enjoyed this sumptuous Moong Dal Paratha recipe, then check our Punjabi paratha recipe collection to learn other authentic paratha recipes like Aloo Paratha, Mooli Paratha, Gobi Paratha.
Enjoy how to make Moong Dal Paratha recipe with detailed step by step photos and video below.
- To make moong dal paratha, heat water in a deep non-stick pan, add the green moong dal to it and boil it for 5-6 minutes. Drain and keep aside to cool completely.
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 12 equal portions and roll each portion into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each paratha, using ½ tsp of oil, till they turn golden brown in colour from both the sides.
- Allow the moong dal parathas to cool completely, wrap in an aluminium foil and pack in a tiffin box.
Moong Dal Paratha recipe with step by step photos
Heat water in a deep non-stick pan and add the green moong dal to it.
Boil the moong dal for 5-6 minutes. This is called parboiling the dal. This way the dal is cooked but still holds its shape and is not very soft.
Drain the dal and keep aside to cool completely before adding it to the whole wheat flour. We have used green moong dal which is rich in protein and also aids weight loss but you can use yellow moong dal as well.
In a deep bowl, place the whole wheat flour.
Add the parboiled moong dal to this. This not only gives a unique taste but also gives a crunchy texture to the paratha.
Now add the mashed potatoes. This will help in binding the ingredients together.
To this, add the finely chopped onions. Make sure the onions are very finely chopped or else it will be very hard to roll the paratha.
Now add the coriander leaves.
We will now add the spices to this. First add the garam masala. This is a blend of many spices that will give a very earthy taste to the parathas.
Now put the powdered sugar in the bowl.
Then add the chilli powder for spice.
Also add the dried mango powder. This will give a nice zing to the paratha to counter the sugar.
Finally add the oil and salt. Oil helps in making the paratha soft.
Mix all the ingredients together by hand and slowly start forming a dough.
Knead this mixture into a soft dough using approximately 1/4 cup water.
Divide the dough into 12 equal portions and shape them into balls.
Dip one portion of the dough in flour, shake off the excess flour and flatten it lightly on the rolling board.
Roll it into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and place a paratha on it.
Once half cooked, flip it over and grease with 1/4 tsp oil.
Using another ¼ tsp of oil, cook the parathas till they turn golden brown in colour from both the sides. Lightly press the sides so that they do not remain uncooked. Keep aside.
Repeat steps 17 to 21 to cook 11 more parathas.
Allow the parathas to cool completely and pack in a tiffin or serve immediately with Green chutney.
Nutrient values (Abbrv) per paratha
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