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:
Split yellow moong dal (quick cooking, no soaking needed)
Soaking time: Just 30 mins if using whole green moong
Cook until soft before mashing
2. How to prevent parathas from becoming dry
Add moisture: Grated veggies (carrot, bottle gourd)
Use warm water for dough
Seal stuffing well to prevent leaks
3. Can I make the dough gluten-free
Alternative flours:
Jowar/bajra flour (add 1 tbsp flaxseed as binder)
Besan + rice flour mix
Note: Texture will be different
4. What spices enhance the dal stuffing
Classic: Cumin, coriander, garam masala
Zesty: Dry mango powder (amchur)
Herby: Kasuri methi or fresh cilantro
5. How to store and reheat
Fridge: 2 days (separate layers with parchment)
Freezer: 1 month (thaw & reheat on tawa)
Best reheated: On dry tawa or air fryer
6. Why does my stuffing fall out while rolling
Cool dal completely before stuffing
Use thick dough (not too soft)
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