This is a delicious recipe which is easily prepared. I had used freshly boiled Dal in this but you can also use the leftover dal. It will taste all the more amazing because the dal will already have masalas.
Ingredients:
Procedure:
Wash the moong dal and soak for 1/2 hour. Then remove the water and boil in open vessel adding little water. Also keep checking that it does not stick the bottom of the vessel while boiling. (If you are sure about cooking in a cooker with very little water then you can do that also). After boiling, remove excess water and keep aside.
If you have leftover dal then the above procedure is omitted.
Take a big plate. Add flour, salt, turmeric powder, corainder-cumin powder, red chilli powder, ginger-garlic paste and chopped onions.
Add Dal and oil and mix the flour well. After adding dal, you check the consistency of the flour. If more water is required then add at this stage else make a soft dough. It should not be very soft or very hard.
Roll out parathas using little wheat flour.
Roast the parathas using very little vegetable oil or ghee (clarified butter) and serve with and vegetable. I love the parathas with tea or Dahi (Yoghurt)
Ingredients:
| Wheat Flour | 2 cups |
| Moong Dal Yellow (Split Green Gram) Boiled with very less water | 1 cup |
| Turmeric Powder | ½ Tbsp |
| Coriander-Cumin Powder | 1 Tbsp |
| Red Chilli Powder | 1 Tbsp |
| Salt | To Taste |
| Onion | 1 Medium Chopped |
| Garlic-Ginger freshly grounded | 1 Tsp |
| Oil | 1 Tbsp |
| Water | For Dough |
Procedure:
Wash the moong dal and soak for 1/2 hour. Then remove the water and boil in open vessel adding little water. Also keep checking that it does not stick the bottom of the vessel while boiling. (If you are sure about cooking in a cooker with very little water then you can do that also). After boiling, remove excess water and keep aside. If you have leftover dal then the above procedure is omitted.
Take a big plate. Add flour, salt, turmeric powder, corainder-cumin powder, red chilli powder, ginger-garlic paste and chopped onions.
Add Dal and oil and mix the flour well. After adding dal, you check the consistency of the flour. If more water is required then add at this stage else make a soft dough. It should not be very soft or very hard.
Roll out parathas using little wheat flour.
Roast the parathas using very little vegetable oil or ghee (clarified butter) and serve with and vegetable. I love the parathas with tea or Dahi (Yoghurt)
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