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Wholesome and savory flatbreads stuffed with a spiced yellow lentil filling. This protein-packed paratha is a fantastic choice for breakfast or lunch, perfect with a side of plain yogurt and your favorite pickle.
Prepare the Dough
Prepare the Dal Filling
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Wholesome and savory flatbreads stuffed with a spiced yellow lentil filling. This protein-packed paratha is a fantastic choice for breakfast or lunch, perfect with a side of plain yogurt and your favorite pickle.
This north_indian recipe takes 65 minutes to prepare and yields 4 servings. At 537.83 calories per serving with 20.73g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Assemble and Roll the Parathas
Cook the Parathas
Mix finely chopped onions or grated carrots into the dal filling for extra flavor and nutrition. Ensure you squeeze out any excess water from the vegetables.
You can make this paratha with other lentils like chana dal (split chickpeas) or a mix of dals. The soaking and cooking times will vary.
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper to the filling for a spicier kick.
For a gluten-free version, use a gluten-free flour blend suitable for making flatbreads. The texture will be different, and it may be harder to roll.
Moong dal is an excellent source of plant-based protein, which is crucial for muscle building, tissue repair, and overall body function.
The combination of whole wheat flour and lentils provides a significant amount of dietary fiber, which aids digestion, prevents constipation, and helps maintain a healthy gut.
The complex carbohydrates from whole wheat and dal are digested slowly, providing a steady release of energy that keeps you full and active for longer.
This paratha is a good source of essential minerals like iron, which is vital for blood health, and magnesium and potassium, which support heart and nerve function.
One Moong Dal Paratha contains approximately 280-300 calories, depending on the amount of ghee used for cooking. A serving of two parathas would be around 560-600 calories.
Yes, it is a nutritious dish. It's a great source of plant-based protein from the moong dal and complex carbohydrates and fiber from the whole wheat flour (atta). It provides sustained energy and aids in digestion.
The most common reasons for tearing are: 1) The dal filling was too moist. 2) The dough was too stiff. 3) The paratha was overstuffed. 4) Too much pressure was applied while rolling. Ensure the filling is dry, the dough is soft, and you roll gently.
Absolutely! The dal filling can be prepared a day or two in advance and stored in an airtight container in the refrigerator. This can save a lot of time.
Yes. To cook the dal in a pot, bring the soaked and drained dal to a boil with 2.5-3 cups of water. Then, reduce the heat, cover, and simmer for about 25-30 minutes or until the dal is completely soft and mashable. Drain any excess water thoroughly.
Moong Dal Paratha is delicious on its own but pairs wonderfully with plain yogurt (dahi), a dollop of white butter, mango pickle (aam ka achaar), or a fresh mint-coriander chutney.