How To Make Sabut Moong Dal Ka Paratha Recipe

Moong Dal Masala Paratha is a Rajasthani wheat flour roti which is different from other parathas. Mix all the dry spices, oil and wash and soaked moong dal to the wheat flour and make soft dough by adding enough water. It’s healthy Indian flat bread.

You may like- Cheese Corn Paratha, Laccha Paratha, Roti or phulka, Bengali Luchi Etc.

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Sabut Moong Dal Ka Paratha

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Course: Lunch and Dinner

Cuisine: Indian

Servings: 2

Calories: 492 kcal

Author: Reshu Drolia

Ingredients

• 2 cups wheat flour gehun ka aata
• ¼ tsp Red chily powder
• ¼ tsp cumin seeds jeera
• Salt to taste
• 1 tbsp Moong Dal washes and soaked
• ½ tsp oil
• ¼ tsp carom seeds Ajwain
• Water as needed

Instructions

1. Wash and soak dal for an hour.
2. Take a large bowl, add wheat flour, soaked moong dal and mix all the ingredients together and knead into soft dough using enough water.
3. Divide the dough into 8 equal portions and keep aside.
4. Roll out one portion of the dough into a circle of 100 mm. (4") diameter.
5. Place little oil at the Centre and bring the edges together at the Centre and seal tightly.
6. Use little flour for rolling and roll out again into a circle of 6” diameter.
7. Heat tava and cook each paratha on medium low heat by using oil, till golden brown spots appear on both the sides.
8. Repeat the same process for remaining dough.
9. Serve hot with chutney, curry or vegetables.

Nutrition Facts

Sabut Moong Dal Ka Paratha

Amount Per Serving (1 Serve)

Calories 492 Calories from Fat 18

% Daily Value*

Total Fat 2g 3%

Sodium 9mg 0%

Potassium 214mg 6%

Total Carbohydrates 100g 33%

Dietary Fiber 4g 16%

Protein 14g 28%

Vitamin A 2%

Calcium 2.7%

Iron 35.6%

* Percent Daily Values are based on a 2000 calorie diet.

How to Make Moong Dal Ka Paratha:

• Wash and soak dal for an hour.
• Take a large bowl, add wheat flour, soaked moong dal and mix all the ingredients together and knead into soft dough using enough water.

• Divide the dough into 8 equal portions and keep aside.
• Roll out one portion of the dough into a circle of 100 mm. (“4”) diameter.

• Place little oil at the Centre and bring the edges together at the Centre and seal tightly.

• Use little flour for rolling and roll out again into a circle of 6” diameter.

• Heat tava and cook each paratha on medium low heat by using oil, till golden brown spots appear on both the sides.

• Repeat the same process for remaining dough.
• Serve hot with chutney, curry or vegetables.