Stuffed Yellow Moong Dal and Onion Paratha Recipe
Indulge in the comforting flavors of North Indian cuisine with this delightful Stuffed Yellow Moong Dal and Onion Paratha, a wholesome breakfast option that combines the earthy goodness of yellow moong dal with the aromatic essence of spices and fresh vegetables.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1½ cups |
| Salt | To taste |
| Sunflower Oil | 1 teaspoon |
| Ghee | For cooking |
| Sunflower Oil (for filling) | ½ teaspoon |
| Yellow Moong Dal (Split) | ½ cup (washed and soaked) |
| Green Bell Pepper (Capsicum) | ½ cup (finely chopped) |
| Onion | 1 (finely chopped) |
| Ginger | 1 inch (finely chopped) |
| Garlic | 3 cloves (finely chopped) |
| Green Chilli | 1 (finely chopped) |
| Salt | To taste |
| Red Chilli Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Turmeric Powder (Haldi) | ½ teaspoon |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | Approx. 350 |
| Protein | Approx. 12g |
| Carbohydrates | Approx. 55g |
| Fat | Approx. 10g |
| Fiber | Approx. 8g |
Preparation Steps
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Prepare the Dough
In a large mixing bowl, combine the whole wheat flour and salt. Gradually add the water used to cook the yellow moong dal, mixing until a firm yet smooth dough forms. Knead the dough for 3 to 4 minutes to ensure a soft texture. Drizzle a teaspoon of sunflower oil over the dough, knead again for a couple of minutes, then cover and set aside to rest. -
-
Prepare the Filling
Begin by washing and soaking the yellow moong dal in water for about 30 minutes, then drain the water. In a pressure cooker, combine the soaked dal, salt, turmeric powder, and half a cup of water. Pressure cook for 2 whistles, then turn off the heat and allow the pressure to release naturally. Once the dal cools, drain any excess water if necessary and set it aside.In a small pan, heat half a teaspoon of sunflower oil over medium heat. Add the finely chopped ginger, garlic, and green chili, sautéing for about 30 seconds. Incorporate the chopped onions and green bell pepper, cooking for 3 to 4 minutes until soft. Mix in the boiled yellow moong dal along with red chili powder, cumin powder, and salt. Stir well to combine, then set aside to cool.
-
Stuff and Cook the Parathas
Keep some extra flour aside for dusting. Divide the rested dough into lemon-sized balls. Dust each portion in flour and flatten it slightly, rolling it into a 3-inch diameter circle. Place about 2 tablespoons of the yellow moong dal filling in the center, gather the edges to seal, and gently roll it out into a 6 to 7-inch diameter paratha.Heat a skillet over medium heat and add ghee. Cook the stuffed paratha on the skillet, flipping it once, until both sides are golden brown and cooked through. Repeat the process with the remaining dough and filling.
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Serve
Enjoy the Stuffed Yellow Moong Dal and Onion Paratha hot, accompanied by a refreshing coriander tadka raita and zesty green chili pickle, creating a wholesome and satisfying meal experience.
This recipe not only celebrates the rich flavors of North Indian cuisine but also brings a nutritious twist to your breakfast table. Savor the goodness of yellow moong dal wrapped in soft, golden parathas, making it an excellent choice for any meal of the day. Enjoy your culinary adventure with this delightful dish!
