Wholesome Green Moong Dal Paratha Recipe
50 minutes
749 reads
About Wholesome Green Moong Dal Paratha Recipe
Indulge in the wholesome goodness of our Green Moong Dal Paratha recipe! Made with whole green moong dal (skin-on for extra fiber!), this flatbread is bursting with flavor and is perfect for a nutritious breakfast or brunch. The addition of desi ghee creates a rich aroma and delightful texture.We've infused these parathas with fresh ginger, garlic, ajwain (carom seeds), and coriander for a warm, complex taste in every bite. It's a satisfying and balanced meal—delicious, hearty, and healthy all in one!This recipe is easy to follow and perfect for vegetarians and those seeking a flavorful, fiber-rich addition to their diet. Get ready to experience the authentic taste of homemade Indian flatbread!
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See the 30-Day PlanRecipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
For the Dough
- 2 cup Whole Wheat Flour whole
- 1/2 cup Mung Bean green, soaked in water for 3-4 hours, split
- 1 Onion finely chopped
- 2 Chili finely chopped (adjust to taste), green
- 1 tbsp Ghee clarified butter; can substitute with vegetable oil plus 1/2 tbsp ghee for cooking
- 1 tbsp Garlic minced (optional)
- 1 inch Ginger finely chopped
- 1 tsp Carom Seed carom seeds
- 1.5 tsp Salt or to taste
- 1 tbsp Coriander chopped, fresh
- 1/2 tsp Chili Powder or to taste, red
- 1/4 - 1/2 cup Water as needed to make a stiff dough
For Cooking
- 2 tbsp Ghee or as needed for cooking
Instructions
Prepare the Moong Dal
- Wash and soak the green moong dal in water for 3-4 hours. Rub the dal gently to remove the skins. Drain well.
Make the Dough
- In a large bowl, combine the whole wheat flour, soaked and skinned moong dal, chopped onion, green chilies, minced garlic (if using), ginger, coriander, ajwain, salt, and red chili powder. Add 1 tablespoon of desi ghee and mix well.
- Gradually add water, mixing until a stiff, pliable dough forms. Knead the dough for 5-7 minutes until smooth and elastic.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Shape and Cook the Parathas
- Divide the dough into small, equal-sized balls.
- Roll each ball into a thin circle (about 6 inches in diameter).
- Spread 1/2 tablespoon of desi ghee evenly over the rolled dough.
- Fold the circle in half, then in half again to form a quarter circle. Gently press to seal the edges. Then, roll this into a thin circle again.
- Heat a tawa (griddle) over medium heat. Cook the paratha on the tawa for 2-3 minutes per side, or until golden brown and cooked through. Apply a little more ghee to both sides while cooking for added flavor and crispness.
- Serve hot with yogurt, chutney, or pickle.
Recipe Notes
Expert Tips for Perfect Dal Parathas
- Soaking the moong dal is crucial for removing the skins and making the dough easier to work with. Don't skip this step!
- Adjust the amount of green chilies and red chili powder according to your spice preference.
- Using a good quality desi ghee enhances the flavor and texture of the parathas significantly.
- If the dough feels too dry, add a little more water, a tablespoon at a time. If it's too wet, add a little more flour.
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Recipe Nutrition
Calories: 340kcalCarbohydrates: 62gProtein: 12gFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 855mgFiber: 6gSugar: 1g
Meera Girdhar
Articles: 98
5 Comments
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I’m eager to make this recipe!
Wow, this looks fantastic!
Absolutely mouthwatering! Thanks for sharing.
What a delicious recipe! Thanks for posting.
Very yummy looking….Looks bit like our Sindhi Koki…I regularly add in left over boiled dals to knead my roti dough well… Will surely try this one…