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Monday, 04 August 2008 08:59 |
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A healthy Indian flat bread made with spiced yellow lentil (split moong dal). The moong dal is steamed and spiced with some mango powder to give it some tanginess, some sugar, to enhance the flavor and not to miss the garam masala and freshly chopped coriander leaves.
What better way to add that protein along with a bread. This can make a complete meal, but serving it with some vegetable raita and some lemon pickle. The favorite accompaniment for this for my family is home made spicy tomato sauce. The sauce has the tangy and sweet taste and goes very well with this parathas which is relatively dryer to the other parathas.
    
Makes: 12- 15 parathas
Cooking Time: 3-4 minutes per paratha
Preparation Time: 45 minutes, includes for soaking the dal
Ingredients for the filling
- 3/4 cup of yellow split moon dal (soaked for 30 minutes)
- 2 teaspoon finely chopped ginger
- 1 teaspoon chopped green chillies (optional if serving young children)
- ½ teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- 2 teaspoons dry mango powder
- 3 tablespoons finely chopped coriander leaves
Ingredients for the dough
- 2 cups whole wheat flour
- 1 teaspoon salt
- Water to knead the dough
- Oil/ ghee for cooking
Method
Soak the moong dal for 30 minutes.
Once soaked, steam the moong dal for about 25 minutes until cooked, draining all excess water. You can also pressure cook the moong dal, this typically is quicker and faster, about 15 minutes. You will notice the steamed dal is still grainy, but soft. Once steamed and cooked,allow it to cool. Add the remaining ingredients to the dal and mix it untill it becomes like a ball of mass. Notice the picture on the top. Divide it into 12- 15 equal portions. Set aside.
Add flour and salt in a large bowl, adding little water at a time to make soft, pliable dough.
Knead dough until it is smooth and elastic. Add 1 teaspoon oil to coat the dough and knead little more.
The dough will be soft and non sticky.
Set aside covered for 10 minutes. Make 12- 15 lemon sized balls of the dough and roll them out thin to approximately 3 inches in diameter. Note tossing the dough in dry flour while rolling will prevent it from getting sticky when rolling them out.
Add a portion of the stuffing in the center. Gather the sides and bring them together, as shown in the picture. Remove the little excess dough which popped out when you brought them together.
Press the stuffed dough down. Toss it in some flour and roll it gently applying just even pressure to roll. Roll it to desired thickness and your comfort level in rolling.
Place the stuffed parathas on the hot griddle/skillet. Cook for about ½ a minute, flip over and add 1 teaspoon of oil/ ghee in and around the paratha.
Keep pressing the parathas while on the skillet so the dough gets cooked and the stuffing also gets the heat and gets pressed down into the parathas.
Flip and cook the other side for about 1 minute adding 1 more teaspoon of oil. Cook until light golden spots appear on the parathas.
Note: Stuffed Parathas should be cooked on medium heat to get the best texture and the light crispiness.
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Indian Recipes 
Absolutely yummy ~~
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