Make Tasty Moong Dal Paratha Quickly in 5 Steps, As Per Chef Ajay Chopra's Recipe

Ingredients For Moong Dal Paratha

• 1 cup Moong Dal
• 1 tsp Cumin seeds
• 1 tbsp Chopped ginger
• 1 tbsp Chopped green chilies
• 1 tsp Coriander leaves
• 1 tsp Asafoetida (Hing)
• 1 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Garam masala powder
• 1 tbsp Chopped coriander leaves
• 1 tsp Amchur powder
• Ghee for cooking
• Wheat flour dough for paratha
• Salt to taste

Recipe For Moong Dal Paratha

Step 1: Begin by soaking the moong dal in water for several hours. Then, boil the dal until it's tender and fully cooked. Drain off the excess water and reserve the cooked dal for later use.

Step 2: Heat a pan with some ghee over medium heat. Once the ghee is hot, add 1 teaspoon of cumin seeds and 1 teaspoon of asafoetida. Allow the spices to sizzle for a few seconds, releasing their aroma.

Step 3: Next, add 1 tablespoon of chopped ginger and 1 tablespoon of chopped green chilies to the tempering. Sauté the mixture until the ginger and chillies are lightly golden and fragrant.

Step 4: Add the cooked moong dal to the pan and mix well, ensuring the dal is evenly coated with the tempering mixture. Then, add 1 teaspoon each of coriander leaves, turmeric powder, red chili powder, and garam masala powder, along with 1 tablespoon of chopped coriander leaves. Stir everything together to combine.

Step 5: Add salt to taste, then sprinkle in 1 teaspoon of amchur powder to give the filling a tangy twist. Mix and mash the ingredients together until they form a cohesive mixture. Let it cool completely before using it as a filling.

Step 6: Meanwhile, prepare the paratha dough by kneading the wheat flour until it becomes smooth, soft, and easy to work with.

Step 7: Roll out a portion of the dough into a small circle, making sure the center is slightly thicker than the edges. Place a generous helping of the moong dal filling in the center, then carefully gather the edges and fold them over the filling to seal it inside.

Step 8: Carefully roll out the stuffed dough into a thin, flat paratha, taking care not to press too hard and break the filling, until it reaches your desired thickness.

Step 9: Heat a non-stick griddle or tawa over medium heat. Place the rolled-out paratha on the griddle and cook until the underside is lightly browned, then flip it over to cook the other side.

Step 10: Brush the cooked side with ghee, then flip the paratha over. Apply ghee to the other side as well. Continue cooking, flipping as needed, until both sides are golden brown and crispy.

Step 11: Your delicious Moong Dal Paratha is now ready to be served! Serve it hot with a dollop of yogurt, a side of green chutney, and some tangy pickles.

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Credits: Freepik