Categories
Healthy food

(163)Moongdal stuff Paratha.

Ingredients

  • 1 cup yellow Moong dal.
  • 1 cup water.
  • 1 tsp. Salt.
  • 1 tsp. Sugar.
  • Tempering Ingredients
  • 1 tsp. Oil
  • ⅓ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. White sesame seeds.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Cumin Coriander powder.
  • ½ tsp. Turmeric powder.
  • 1 tsp. Dry Mango powder.
  • 1 tsp. Garam masala.
  • 1 tsp. finely chopped Curry leaves.
  • ¼ cup finely chopped coriander leaves.
  • Ingredients for making paratha
  • 2 cup wheat flour.
  • 3 tbsp. Oil.
  • ½ tsp. Salt.
  • 1 tsp. White Sesame seeds.
  • Water- 1-2 tsp. less in 1 cup.

Method

  1. Wash thoroughly Moong dal and soak in 1 cup water and salt for ½ an hour. Use same vessel and no need to add extra water for cooking.
  2. Pressure cook upto 2 whistles.
  3. Heat Oil in nonstick pan for tempering.
  4. Add mustard seeds and wait for crackling sound and then add all remaining spices in oil.
  5. Blend and soute all spices for 1 minutes under slow flame.
  6. Add cooked moong dal and again soute for 1 minute.
  7. Mix sugar thoroughly with moongdal stuff and switch off the flame .Taste the dish before further process.
  8. Transfer moongdal stuffing in big plate to cool down.
  9. Knead paratha dough, keep aside for 10 minutes.
  10. Take out dough ball ( half size of the tennis ball) and roll out in to 4 inches size roti. place moongdal ball over roti. Fold roti into kachori style and again make round ball of dough. Gently press and again roll into ½ cm. thick Stuffed Roti.
  11. Heat nonstick tava, roast stuff roti with applying ghee on both the side. Roast till you will get golden brown spots.(when we knead dough by adding more oil as moin and roast roti with ghee or oil on tawa and not on flame we call it Parathas).
  12. Enjoy Moongdal stuff paratha with boondi raita, Aam ras, Sweet Chutney , Green chutney, Methambo, Golkeri, Amla murabba
All spices blend with oil
Moongdal mix with spices.
Moongdal stuff paratha
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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