Indian Moong Dal Stuffed Paratha
Ingredients
- 1/2 cup mung dal (petite yellow lentils)
- Salt, to taste
- Turmeric powder, to taste
- 1 cup wheat flour
- 1 tsp cumin seeds
- 1 tsp red chili powder
- 1 tsp coriander powder
- Asafoetida powder, to taste
- Finely chopped green or red onions, to taste
- 1/2 tsp garam masala
- Juice of 1/2 lemon
- Finely chopped coriander, to taste
- Vegetable oil, as needed
- Water, as needed
Preparation
Soaking lentils
Soak the mung dal in water for 2 hours.
Cooking dal
Heat a pan and add the soaked dal with some water.
Add salt and a pinch of turmeric powder, cover, and cook until about 80% done.
Drain the water using a strainer.
Making dough
In a mixing bowl, add wheat flour.
Add some salt and 1 teaspoon oil, mix to form a hard dough, and apply oil to prevent drying.
Preparing stuffing
Heat a pan and add 2 teaspoons oil.
Add 1 teaspoon cumin seeds.
Add a pinch of asafoetida powder.
Add 1 teaspoon coriander powder.
Add 1/2 teaspoon turmeric powder.
Add finely chopped green or red onions.
Add 1 teaspoon red chili powder.
Add 1/2 teaspoon garam masala.
Add the cooked mung dal and mix well, pressing with a spoon.
Add salt to taste.
Add juice of 1/2 lemon.
Transfer the stuffing to a bowl, let it rest, and mix in finely chopped coriander.
Assembling parathas
Roll out a ball of dough on a flat surface.
Place stuffing in the center, cover with the dough, and roll gently with dry wheat flour.
Cook the paratha on a pan until it puffs up, applying oil on both sides.
