Tag: raita

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