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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.
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
Prep Time 15 minutes
Cook Time 15 minutes
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.