Moong Dal Paratha Recipe
Moong Paratha is a delicious and nutrients Indian flatbread made with a filling of cooked moong dal the paratha is made by stuffing the dal mixture into a dough made with whet flour and spice . And then rolled out and cooked on a griddle until golden and crispy this paratha is a great way to incorporate protein-rice lentils into your diet and can be enjoyed with yogurt (curd) , pickle or any curry of your choice follow the step and let’s make the moong dal paratha
Ingredients
2 Cup wheat flour
1/3 Tablespoon turmeric powder
1/3 Tablespoon salt
1/3 Tablespoon red chili powder
As needed water
1 Cup moong dal
1/3 Tablespoon cumin seed
1/3 Tablespoon Turmeric powder
1/3 Tablespoon red chili powder
As needed salt
As needed oil or ghee for cooking
Step:1
Let’s make the filling , cook moong dal until soft and then mash
Step:2
In a bowl add , wheat flour , salt , red chili powder , turmeric powder , cumin seed , and add water gradually to make a soft dough
Step:3
Dived the dough into small balls and roll each balls into a small circle place a spoonful of moong dal filling in the center and seal the edges
Step:4
Roll out the stuffed dough into a paratha and cook on hot griddle with ghee or oil until both side are golden brown and crispy
Step:5
The moong dal paratha is ready . Serve it with yogurt (curd) , pickle or anything you like
Video For Moong Dal Paratha
FAQs
1. Which moong dal works best – whole or split
Best choices:
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Split yellow moong dal (quick cooking, no soaking needed)
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Soaking time: Just 30 mins if using whole green moong
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Cook until soft before mashing
2. How to prevent parathas from becoming dry
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Add moisture: Grated veggies (carrot, bottle gourd)
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Use warm water for dough
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Seal stuffing well to prevent leaks
3. Can I make the dough gluten-free
Alternative flours:
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Jowar/bajra flour (add 1 tbsp flaxseed as binder)
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Besan + rice flour mix
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Note: Texture will be different
4. What spices enhance the dal stuffing
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Classic: Cumin, coriander, garam masala
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Zesty: Dry mango powder (amchur)
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Herby: Kasuri methi or fresh cilantro
5. How to store and reheat
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Fridge: 2 days (separate layers with parchment)
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Freezer: 1 month (thaw & reheat on tawa)
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Best reheated: On dry tawa or air fryer
6. Why does my stuffing fall out while rolling
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Cool dal completely before stuffing
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Use thick dough (not too soft)
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Roll gently with even pressure
Conclusion
Moong Dal Paratha is a protein-packed powerhouse that turns simple ingredients into a satisfying meal. These golden, flaky parathas with their nutty-sweet dal filling are perfect for:
Lunchboxes (stays soft)
Post-workout meals (high protein)
Digestive-friendly dinners