How to make Moong Dal Masala Paratha
Wash Moong dal and soak it in water for 2 hours. Remove water and coarsely grind Monng dal.
Put flour in a big bowl along with the grounded Moong dal. Now add salt, Dhaniya powder, red chilli powder, ginger, Jeera, Heeng, Garam masala, green Dhaniya, 2 tsp oil and using your hand mix all these ingredients. While kneading the flour use less amount of water and make a soft dough. Cover the dough and leave it aside to ferment for 20 minutes.
Now apply little amount of oil to hands and spread in on the dough making it smooth. The dough required to prepare paranthas is now ready.
Place Tawa(flat pan) on the gas and heat it. Break pieces from the dough as big as medium sized guavas and roll them into balls. Apply dry flour on the balls and flatten them out into paranthas on a board using a rolling pin and make sure they are 7-8 inches in diameter. Pour little oil on the rolled paranthas and spread it evenly. Fold parantha into half and apply oil on the folded section then spread evenly. Again fold the parantha and double it. In this way a triangular shaped piece is made. Now roll out this trianglular parantha once you wrap it in dry flour.
Place the rolled parantha in the Tawa, apply oil on both sides, flip sides. Fry parantha till a good brown colour is visible then repeat this process with the remaining paranthas.
Moong Dal Masala Paranthas are ready. Serve these with curd, pickle, chutney or your favourite curry and savour it.
Serves - 3 to 4
Cooking time : 30 minutes