Yellow Moong is Whole Green Moong that is split and skinned. When cooked it has a mellow, creamy taste. Yellow Moong dal can be used to make Spinach Dal, Moong Dal Payasa and even a traditional South Indian side dish made with soaked moong dal - Kosambari . I made a paratha filling with the versatile Moong for these Moong Dal Parathas.
Moong Dal Parathas:
You will need:
For the Moong filling:
1 cup Yellow Moong
2 tbsp Oil
1/2 tsp Cumin seeds
1/2 cup onion, finely chopped
2 tsp Ginger Garlic Paste
1 tbsp Coriander powder
2 tsp Cumin powder
2 tsp Kashmiri Red chilli powder
1 tsp Red chili powder
Salt to taste
2 tbsp Chopped Cilantro
For the dough:
2 cups Whole wheat flour
1 tsp Salt
1 tbsp Oil
Warm water as needed
Make the dough:
Combine the wheat flour, salt and oil in a medium bowl. Slowly add warm water as needed to make a slightly soft dough. Knead for few minutes. Cover and rest for 15-20 minutes. Meanwhile prepare the filling.
Make the Filling:
Dry roast the moong in a pan until light brown and fragrant. Remove from pan immediately since it continues to brown in the pan and burnt moong doesn’t taste good!
Pressure cook the moong for 2-3 whistles and allow to cook. If cooking on stove top use enough water and cook until moong is soft. Drain the water.
Heat oil in a pan. Add the cumin seeds once the oil is hot and then add the chopped onions. Sauté until soft. Add the Ginger garlic paste. Cook for a few seconds until fragrant. Now add the spice powders - coriander, cumin and both the red chili powders. Add salt to taste and cook well. Cook for 2-3 minutes on medium until the spices are fragrant. Now add the drained moong dal and combine. Cook until the moong dal mixture is slightly dry and can be rolled into a ball. Add chopped cilantro and combine. Turn off heat and cool the filling before using.
Method to make the Parathas:
Knead the rested dough for few minutes until soft and smooth. Divide into 10-12 equal balls. Make small balls of the cooled filling.
Flatten a ball of dough and using your thumb and fingers form a cup. Place a ball of filling in the cup and gather the dough around the filling and seal on top. Remove any excess dough.
Dredge the ball in wheat flour and roll gently into a thick disc using a rolling pin. Take care to roll gently and with even pressure so that the filling spreads evenly. Parathas are usually thick but I prefer to make them a little thinner, but definitely thicker than Chapatis.
Heat a pan on medium heat. Roast one side for 1 minute, apply little butter and then flip to cook the other side until lightly browned.
Remove from heat and serve hot with Raita and Pickle.
These Moong Dal parathas are great for lunch boxes or to carry on a picnic, they remain soft and taste good even when cold.
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