Moong dal Paratha | Yellow mung dal stuffed Paratha | Recipe of peeli moong dal ka paratha | How to make stuffed paratha with yellow mung dal | Split yellow lentils stuffed indian flatbread with step by step instructions and pictorial presentation

Moong dal Paratha | Yellow mung dal stuffed Paratha is delicious, easy to make, best breakfast option, very filling when you want to make something really different for parathas.

This recipe has wheat flour base that is stuffed with cooked yellow moong dal and some simple spices. Serve this with some fresh curd, papad and pickle on the side or with tea and you are sorted for one yummilicious breakfast.

Paratha, a regular & favorite dish

Parathas are always a most favourite item for most of the Indian people like us. From Papad paratha to Mooli paratha we love to try every variety of it.

Making Paratha is so versatile, as you can stuff them with many different types of stuffings.

Moreover, a complete meal in itself, this could be the best tiffin/lunch box option. In addition to that, again there are always some favourite traditional options. That reminded me to make this moong dal paratha, as we Sindhi’s love this.

What is the stuffing for moong dal paratha | Yellow mung dal stuffed Paratha

This recipe has a stuffing of cooked yellow moong dal in it along with some very simple and basic spices.

Once you have cooked moong dal ready, it’s quite easy to make parathas after that. So whilst you plan to make this, soak & cook your dal in advance.

Here to make this paratha I have used cumin, turmeric, salt, red chilli powder, and mango powder/amchoor powder.

However you can always adjust and experiment with the spices as per your taste.

In addition to that the most important thing to make sure that all the moisture from the dal has been absorbed and the stuffing is completely dry.

Otherwise it would make rolling of paratha very difficult and it might break and stuffing would spill out.

Last but not the least, please do check out few more interesting breakfast recipes on the blog –

Chocolate chia pudding

Chocolate fruit sandwich

Jackfruit/kathal/fanas idli

Barley/jau & veges idli

Pizza dosa/Italian dosa

Puffed rice/murmura uttapam

Misal pav

Oats, dalia and vegetables muthia

Sindhi dal pakwan

Bread pastry

So let’s get started……

Step by step instructions and pictorial presentation of Moong dal Paratha | Yellow mung dal stuffed Paratha

For paratha dough :

To knead the Paratha dough, in a bowl put wheat flour, salt, red chilli powder and oil. Mix it well and add water to knead a semi soft dough.

Cover it and keep it aside to rest for 10 minutes.

To cook moong dal for stuffing :

Take yellow moong dal soaked for 15 minutes. Wash it well and keep aside.

Take a kadai or pan and add oil to it. Once hot add cumin/jeera. Once it splutters, add soaked moong dal. Saute it well.

To this add turmeric, red chilli powder and salt as per taste. Add enough water to cover the dal.

Now cook it for 7 to 10 minutes. Once it’s cooked up to 80% with all water soaked up, switch off the flame. Or if any water left just sieve the dal and drain the excess water.

Sprinkle mango powder and mix chopped fresh coriander leaves. Your stuffing is ready.

Assembling of moong dal paratha:

I have made these parathas in 2 ways.

First way 👇

Pinch a ball sized dough. Roll it like a roti to a big circle.

Next put a generous amount of filling in the centre and cover from all sides. Roll it thin into round disc shape.

Follow the collage for pictorial presentation.

Or

Roll 2 small size chapatis. Cover the one entire chapati with stuffing and place another rolled chapati over it. Seal the edges and roll the paratha again in round shape.

Next shallow fry on tawa/griddle on medium flame till crusty and crisp by applying pure ghee/clarified butter.

Serve this hot with blob of butter on top(optional), curd, papad and pickle for a hearty lunch or breakfast.

Recipe card 🔽

Print Recipe

Moong dal Paratha | Yellow mung dal stuffed Paratha

Moong dal Paratha | Yellow mung dal stuffed Paratha is delicious, easy to make, best breakfast option, very filling when you want to make something really different for parathas.

Prep Time15 minutes mins

Cook Time15 minutes mins

Course: Breakfast

Cuisine: Indian, Sindhi

Keyword: How to make mung dal paratha, Moong dal paratha, Peeli moong dal ka paratha, stuffed moong dal paratha recipe

Servings: 4 Parathas

Author: Lata Lala

Ingredients

For dough

• 2 cups wheat flour
• 1 tsp red chilli powder
• 2 tsp oil
• Salt to taste

For stuffing

• 1 cup moong dal soaked in hot water for 15 minutes.
• 2 green chillies finely chopped
• 1 tsp jeera/cumin
• 2 tsp red chilli powder
• 1 tsp amchoor powder
• Salt to taste
• 1/4 tsp haldi
• 1 tbsp finely chopped hara dhania/fresh coriander leaves

Instructions

For making paratha dough :

• To knead the Paratha dough, in a bowl put wheat flour, salt, red chilli powder and oil.
• Mix it well and add water to knead a semi soft dough.
• Cover it and keep it aside to rest for 10 minutes.

To cook moong dal for stuffing :

• Take yellow moong dal soaked for 15 minutes. Wash it well and keep aside.
• Take a kadai or pan and add oil to it. Once hot add cumin/jeera. Once it splutters, add soaked moong dal. Saute it well.
• To this add turmeric, red chilli powder and salt as per taste. Add enough water to cover the dal.
• Now cook it for 7 to 10 minutes. Once it's cooked up to 80% with all water soaked up, switch off the flame.
• Or if any water left just sieve the dal and drain the excess water.
• Sprinkle mango powder and mix chopped fresh coriander leaves. Your stuffing is ready. In

Assembling of moong dal paratha:

• I have made these parathas in 2 ways.

First way :

• Pinch a ball sized dough. Roll it like a roti to a big circle.
• Next put a generous amount of filling in the centre and cover from all sides. Roll it thin into round disc shape.
• Follow the collage for pictorial presentation.

2nd way

• Roll 2 small size chapatis. Cover the one entire chapati with stuffing and place another rolled chapati over it.
• Seal the edges and roll the paratha again in round shape.
• Next shallow fry on tawa/griddle on medium flame till crusty and crisp by applying pure ghee/clarified butter.
• Serve this hot with blob of butter on top(optional), curd, papad and pickle for a hearty lunch or breakfast.

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