Ingredients

• Whole wheat flour: 1 cup
• Water: as needed to knead the dough
• Salt: a pinch
• Oil: 1 tsp (optional)
• Yellow moong dal (split and husked): ½ cup (soaked for 2 hours)
• Finely chopped onion: 2 tbsp
• Finely chopped green chili: 1 (optional)
• Grated ginger: ½ tsp
• Fresh coriander leaves (chopped): 2 tbsp
• Cumin seeds: ½ tsp
• Asafoetida (hing): a pinch
• Turmeric powder: ¼ tsp
• Red chili powder: ½ tsp (optional)
• Garam masala: ¼ tsp
• Salt: to taste
• Oil/ghee: 1-2 tsp for roasting

Preparation

In a mixing bowl, combine whole wheat flour, a pinch of salt, and water.

Knead into a smooth, soft dough. Add a little oil while kneading if desired.

Cover the dough with a damp cloth and let it rest for 10-15 minutes.

Drain the soaked moong dal and coarsely grind it in a blender without adding water.

Heat a non-stick pan or kadhai on medium flame. Add cumin seeds and let them splutter.

Add asafoetida, chopped onion, grated ginger, and green chili. Sauté for 1-2 minutes.

Add the ground moong dal, turmeric powder, red chili powder, garam masala, and salt.

Cook the moong dal mixture on a low flame for 3-4 minutes, stirring continuously until it is dry and crumbly.

Turn off the heat and mix in the chopped coriander leaves. Let the mixture cool completely.

Divide the dough and moong dal filling into equal portions (about 4 portions each).

Roll out one portion of the dough into a small circle (3-4 inches).

Place one portion of the moong dal filling in the center of the dough circle.

Bring the edges together to seal the filling and gently flatten the stuffed dough ball.

Roll it out again carefully into a paratha (6-7 inches in diameter). Dust with flour if needed.

Heat a tawa or griddle on medium heat. Place the rolled-out paratha on it.

Cook for 1-2 minutes on one side, then flip it.

Apply a little oil or ghee around the edges and cook until both sides are golden brown and evenly roasted.

Repeat the process for the remaining dough and filling.

Number of serving: 2 (makes 4 parathas)

Notes

• Ensure the moong dal mixture is dry to prevent the paratha from breaking while rolling.
• Use minimal oil or ghee to keep the recipe healthy.
• Mix a little paneer or tofu with the dal filling for additional protein.
• Replace yellow moong dal with green moong dal for a variation in flavor.