Dal Paratha, Yellow Moong Dal Paratha
by Tarla Dalal
dal paratha recipe | yellow moong dal paratha | healthy dal paratha | with 27 amazing images.
This dal paratha recipe is made with with a base of whole wheat flour and stuffed with yellow moong dal and Indian spices. Perfect to cook at home, on any day when you feel like having comfort food ! Homely to the core, this yellow moong dal paratha is satiating, wholesome and very soothingly flavoured with simple spice powders.
Remember to sauté the dal mixture well along with the spice powders till the raw smell goes and you get a very inviting aroma. Allow it to cool completely before making these wholesome parathas so that you will be able to roll the parathas easily without the mixture leaking out.
Notes on dal paratha recipe. 1. Cover with lid and cook yellow moong dal for 6-8 minutes or until the water has evaporated. Do not add excess water of the dal will become mushy. 2. Add approx. ½ cup of water and mix well. Cover and cook on medium flame for 3-4 minutes. Make sure the mixture is dry enough to stuff into the Dal Paratha or it will become sticky while rolling. 3.Bring the sides together and seal tightly. Sealing tightly is very important or the yellow dal mixture will come out. 4. Roll the Dal Paratha again into 5" diameter using little wheat flour to roll. Be gentle while rolling, do not press to hard or the mixture might come out. Do not roll it too thin.
See why this is a healthy dal paratha? The fibre (4.1 g in ¼ cup) present in yellow moong dal prevents the deposition of bad cholesterol (LDL) in the arteries which promotes a healthy heart in turn. Packed with nutrients like zinc (1.4 mg), protein (12.2 mg) and iron (1.95 mg), yellow moong dal helps to maintain the elasticity of your skin and help to keep it moist. Whole wheat flour is excellent for diabetic as they will not shoot up your blood sugar levels as they are a low GI food.
Serve fresh off the tava with Raitas / Kachumber and Aachar.
Learn to make dal paratha recipe | yellow moong dal paratha | healthy dal paratha | with step by step photos and video below.
Dal Paratha, Yellow Moong Dal Paratha recipe - How to make Dal Paratha, Yellow Moong Dal Paratha
Soaking Time: 15 minutes Preparation Time: Cooking Time: Total Time:
Makes 8 servings
For The Dough
1 1/4 cups whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
For The Filling
1/2 cup yellow moong dal (split yellow gram)
2 tsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
salt to taste
Other Ingredients For Dal Paratha
whole wheat flour (gehun ka atta) for rolling
4 tsp ghee for cooking
For Serving
fresh curd (dahi)
For the dough
- For the dough
- Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Keep aside.
For the filling
- For the filling
- Clean, wash and soak the yellow moong dal in enough water in a deep bowl for 15 minutes. Drain well.
- Combine the drained yellow moong dal and 1 cup of water in a broad non-stick pan and mix well. Cover with a lid and cook on a medium flame for 6 to 8 minutes or till the water has evaporated, while stirring occasionally. Keep aside.
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the asafoetida, cooked dal, turmeric powder, chilli powder, coriander-cumin seeds powder and salt and ½ cup of water, mix well cover with a lid and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Allow the mixture to cool completely and divide it into 8 equal portions. Keep aside.
How to proceed to make dal paratha
- How to proceed to make dal paratha
- Divide the dough into 8 equal portions.
- Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
- Place a portion of the stuffing in the centre of the circle.
- Bring together all the sides in the centre and seal tightly.
- Roll again into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the paratha, using ½ tsp ghee, till golden brown spots appear on both the sides.
- Repeat steps 2 to 6 to make 7 more parathas.
- Serve the {span class="bold1"}dal paratha{/span} immediately.
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Dough for Dal Paratha
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Take wheat flour in a deep bowl. You can also make this dal paratha recipe | yellow moong dal paratha | healthy dal paratha | using multigrain flour.
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Add salt to taste.
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Add oil. The oil will add to the softness of the dough.
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Add water as required to make a soft dough. If the dough is hard Dal Paratha will be difficult to roll and the parathas wont be soft.
Filling for the Dal Paratha
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To make the filling for dal paratha recipe | yellow moong dal paratha | healthy dal paratha | wash yellow moong dal and soak for 15 minutes.
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Drain yellow moong dal.
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Combine the yellow moong dal with 1 cup of water in a broad non stick pan.
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Cover with lid and cook for 6-8 minutes or until the water has evaporated. Do not add excess water of the dal will become mushy. Keep aside.
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Heat oil in abroad non stick pan.
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Add cumin seeds. Let them crackle.
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Add asofoetida.
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Add cooked yellow moong dal.
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Add turmeric.
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Add chilli powder. If you feel the spice is less you can increase the quantity of chilli powder as per requirement.
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Add coriander-cumin seeds powder.
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Add salt to taste
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Add approx. ½ cup of water and mix well. Cover and cook on medium flame for 3-4 minutes. Make sure the mixture is dry enough to stuff into the Dal Paratha or it will become sticky while rolling.
- Allow the mixture to cool, divide into 8 equal portions.
How to roll the Dal Paratha
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To roll dal paratha | yellow moong dal paratha | healthy dal paratha | divide the dough into 8 equal portions.
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Roll out the dough into 4" circle, use wheat flour to roll.
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Place a portion of the stuffing in the centre.
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Bring the sides together and seal tightly. Sealing tightly is very important or the mixture will come out.
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Roll the Dal Paratha again into 5" diameter using little wheat flour to roll.Be gentle while rolling, do not press to hard or the mixture might come out. Do not roll it too thin.
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Heat a non stick tava/griddle and place the Dal Paratha gently.
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Allow to cook on side, add 1/2 tsp ghee and flip the Dal Paratha. Cook until brown spots appear on both sides. Do not use excess oil or the Dal paratha will become too greasy.
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Repeat steps to make more 7 dal parathas | yellow moong dal paratha | healthy dal paratha |
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Serve the dal paratha | yellow moong dal paratha | healthy dal paratha | hot with Boondi Raita or Pudina raita.
| Energy | 141 cal |
| Protein | 4.8 g |
| Carbohydrates | 20.4 g |
| Fiber | 3.2 g |
| Fat | 4.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 44.6 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.1 mg |
| Vitamin C | 0 mg |
| Folic Acid | 20.5 mcg |
| Calcium | 16.8 mg |
| Iron | 1.4 mg |
| Magnesium | 38.3 mg |
| Phosphorus | 110.4 mg |
| Sodium | 6.6 mg |
| Potassium | 173 mg |
| Zinc | 0.7 mg |
Hello Tarla aunty, I am Dugu, I study in class four, my mother tried this recipe,I loved it so much...
I tried this but instead of Moong Dal I used Masoor dal. Turned out very tasty. Thanks for such nice idea
Dal paratha.. delicious dal stuffing.. the masala gives nice flavour to the paratha. The dal is perfectly cooked, i made this for a sunday lunch.. and everybody enjoyed in my house.. served this with masala dahi..