Spicy Moong Dal Paratha with Garlic RaitaVeg
Enjoy a nutritious and flavorful breakfast with these crispy, protein-packed Moong Dal Parathas. Made with soaked skinless moong dal mixed directly into the whole wheat dough along with aromatic spices like fennel, asafoetida, and kasoori methi, these parathas offer a unique texture and taste. Served perfectly with a smoky Chilli Garlic Raita, this meal is wholesome choice for any time of the day. Simple to make and incredibly satisfying, it's a perfect way to add variety to your daily routine.
Ingredients
1 cup Wheat Flour
1 tsp Salt
1 tsp Black Salt
3 tsp Asafoetida
2 nos. Green Chilli (chopped)
1 tbsp Ginger (chopped)
handful Coriander Leaves (chopped)
1 tbsp Coriander Powder
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tbsp Fennel Seeds
1 tbsp Dry Mango Powder
pinch Kasuri Methi Powder
3 tbsp Mustard Oil
as needed Water
1/2 cup Moong Dal (skinless)
Instructions
1
In a bowl, mix flour, salt, black salt, asafoetida, green chilli, ginger, coriander, spices (coriander powder, chilli powder, turmeric, fennel seeds, amchur), mustard oil, and kasoori methi.
2
Add the soaked and drained moong dal to the mixture and combine well.
3
Gradually add water to knead into a soft, slightly sticky dough.
4
Cover with a damp cloth and let it rest for 15-20 minutes.
5
Divide the dough into 8 equal portions (pedas).
6
Dust with flour and roll out each portion into a circular shape.
7
Heat a tawa and cook the paratha on both sides until golden brown, using a little oil or ghee for frying.
