Parathas are a good option for starting the day with a healthy breakfast. There are many different kinds of parathas such as Palak paratha, beet root paratha, methi paratha (methi dhebra), matar paratha, dhoodhi paratha, cabbage paratha, jowar paratha and many more. They can be made from different flours. The flours is combined with different vegetables or pulses and made into dough. Parathas are rolled from the kneaded dough and then roasted on a flat pan with oil, ghee or butter. They can be served with soup, tea or curry of our choice. Or just spread a little of nutella or jam and just roll them and pack them for your kids lunch box.
I started making moong dal parathas since my son started his pre school. He was given lunch box menu for the whole month and one item in that menu was the moong dal paratha. So I have started making them since then. They are now made on a regular basis in our home.
The benefits of moong dal are many: It is good source of protein and dietary fiber. It is low in fat and rich in potassium ,calcium and B complex vitamins. It is easy to digest and not like other pulses which are heavy for digestion. It cooks quickly.
They are a good option for fussy kids who do not want to eat the dal. They are toddler friendly too.
Moong Dal Paratha can be made into two ways.
- Stuff the cooked moong dal along with the spices in the rolled flour sheet. Roll it into paratha and roast and cook on a flat pan with oil, ghee or butter.
- Knead the cooked moong dal along with the spices and flour into the dough. Roll it into the paratha and roast and cook it on a flat pan with oil, ghee or butter
I am sharing with you the second way of making the moong dal parathas. As we are kneading the flour with the cooked dal , the parathas come out soft. They stay soft even on the next day.
These healthy parathas go well with plain curd, raita, dry garlic chutney ,batata ni sukhi bhaji , or any vegetable curry.
They are ideal while travelling. Just carry them and you can have them with the masala chai.
Moong Dal Paratha (Yellow Split Moong Dal Flat Bread)
- 1 cup split moong dal boiled and mashed
- 1 cup whole wheat flour
- 1/4 cup mint leaves chopped
- 1/2 tbsp ginger paste
- 1/2 tbsp garlic paste
- 1 green chili finely chopped
- 4 tbsp oil
- 1 tbsp sesame seeds
- 2 tsp turmeric powder
- 1/4 tsp asafoetida
- 1 tsp red chili powder
- 1/2 tsp garam masala
- 1 tsp chat masala
- 1 tsp dry mango powder (amchur)
- 1 tsp cumin powder (roasted)
- salt as per taste
- oil for roasting the parathas
- extra flour for dusting the parathas while rolling them.
- In a bowl take the boiled and mashed moong dal. Add all the spices ( turmeric powder, asafoetida, red chili powder, garam masala powder, chat masala powder, dry mango or amchur powder, cumin powder and salt), sesame seeds, ginger garlic paste and oil.
- Add the wheat flour and chopped mint leaves and chopped green chili. Mix well.
- Knead the dough. The dough will be kneaded with the boiled moong dal. No water is needed. Rest it for 5 minutes.
- Take a ball and flatten it. Dust it with the flour and roll it into a circle.
- Roast the paratha on the heated flat pan.
- Flip it on the other side and apply oil.
- Roast it on both the sides till golden spots appear. Similary make the other parathas.
- The parathas are ready to serve.
12 thoughts on “Moong Dal Paratha (Yellow Split Moong Dal Flat Bread)”
Nice &lovely recipe
Thanks a lot
power packed recipe with good amount of proteins . Keep it going
Thanks a lot.
This lovely recipe made everyone happy in my house. Thank you.
very healthy and tasty dish.
Your article is well written and thank for sharing your knowledge with us.
Thank you so much
I used moth dal instead and followed the recipe………..awesome.
Thank you so much for going through the recipe. I loved your variation of using moth dal. Happy cooking!!
Hello! I have a question, please; hopefully you’ll see this. Does the “1 cup of lentils/dal” refer to 1 cup dry lentils before boiling, or to 1 cup of already-cooked lentils? Thank you!