Moong Dal Paratha

Hèalthful moong dal takès thè form of a tastèful paratha hèrè! Cookèd moong dal, along with potato for binding, onions for crunch and a rangè of spicès for addèd flavour, makès a grèat stuffing for parathas that arè crisp from outsidè and soft insidè. You will ènjoy thè uniquè combination of spicès in this protèin and iron rich paratha, èspècially thè thoughtful addition of crushèd coriandèr sèèds and amchur.

Ingrèdiènts

• 1/2 cup grèèn moong dal (split grèèn gram) with skin
• 1 1/2 cups wholè whèat flour (gèhun ka atta)
• 1/2 cup boilèd , pèèlèd and mashèd potatoès
• 1/2 cup finèly choppèd onions
• 2 tsp coarsèly powdèrèd coriandèr (dhania) sèèds
• 1/4 cup finèly choppèd coriandèr (dhania)
• 1/2 tsp garam masala
• 1 tsp powdèrèd sugar
• 1 tsp chilli powdèr
• 1/2 tsp drièd mango powdèr (amchur)
• 2 tsp oil
• salt to tastè
• wholè whèat flour (gèhun ka atta) for rolling
• 3 tsp oil for cooking

Mèthod

1. Clèan, wash and soak thè moong dal in ènough watèr in a bowl for 2 to 3 hours. Drain wèll.
2. Combinè all thè ingrèdiènts in a dèèp bowl and knèad into a soft dough using ènough watèr.

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