Dhuli Moong Dal Paratha ( Indian Flat Bread Stuffed with Split Green Gram)

"Lentils -A Vegetarian's Non-Veg food"

Why do I say lentils are a vegetarian's non-veg food? Well, lentils provide main source of every day proteins for vegetarians and vegans. I always pack this dish for lunch box. I am apprehensive about taking dal to office as it might spill and dipping my fingers into them gets messy. As, I am not a very breakfast person, I need to have some sort of protein intake during the day. These parathas full fill the above mentioned need.

I have taken out some of the skin on the surface of the paratha, so that you guys can see the yellow moong stuffing. Naughty me :P.

This is my contribution for the 15th helping of My legume affair event hosted by Sia and Susan.


Ingredients:-

For Stuffing:-

1 cut of moong dal washed and cooked
1/2 medium sized onion chopped very finely
2 green chillies finely chopped
2 tsp of ginger-garlic paste
1 tsp of garam masala
1 tsp of red chilli powder (optional)
1/4 tsp amchur (dry mango) powder
1/2 tsp jeera (cumin seeds) powder
few chopped coriander leaves
salt to taste

For dough:-

2 cups of whole wheat flour
1/2 cup of milk
2 tbl spn of melted butter (optional)
enough water to knead

1-2 tsp of butter/olive oil for each paratha.

Method:-

Mash the cooked dal and add the ingredients for stuffing and mix well. Keep aside.
Knead the flour with milk and water to make a soft dough.
Take enough dough to roll between your palms to make a smooth ball (as big as a ping pong ball).
Roll this ball into a small circle (3 inches) with a rolling pin.
Place 1 tbl spn of stuffing in the center of the circle and cover the stuffing by closing the circle from all sides.
Roll this stuffed dough into a 1 1/2 inch thick paratha of 7-8 inches diameter. Dust the paratha with dry flour to avoid sticking on the rolling pin and rolling surface as you are rolling it out.
Cook on both sides using butter/olive oil on a tava (iron griddle) with 1 tsp of butter for each paratha.