Healthy Yellow Moong Dal Paratha: The Best Leftover Makeover!
Transform leftover dal into a delicious meal with this Moong Dal Paratha recipe. These whole wheat flatbreads are stuffed with a savory mix of yellow lentils, mashed potatoes, and fresh herbs, then pan-seared until golden brown. A protein-rich, family-friendly breakfast or lunch option that pairs perfectly with yogurt or pickle.
Ingredients
For the Paratha Dough
- 2 cups whole wheat flour
- salt to taste
- 2 tbsp oil
- water as needed
For the Stuffing
- 2 medium potatoes boiled and peeled
- 1 cup yellow moong dal cooked and drained
- 1 small onion finely chopped
- 1 tsp green chili paste
- 1 tsp garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- salt to taste
- 1 handful of chopped coriander leaves
- 1 handful of chopped mint leaves
- oil for roasting
Instructions
Prepare the Dough
- In a large mixing bowl, combine the 2 cups whole wheat flour, salt, and 2 tbsp oil. Gradually add water, kneading until you have a smooth, soft, and pliable dough. Cover it and let it rest for at least 15 minutes.
Mash and Mix the Filling
- In a separate bowl, thoroughly mash the 2 medium potatoes. Add the cooked 1 cup yellow moong dal (ensure it is dry and not watery). Left over mung dal goes perfect here. Mix in the chopped 1 small onion, 1 tsp green chili paste, 1 tsp garlic paste, 1/2 tsp turmeric powder, 1/2 tsp garam masala, salt, 1 handful of chopped coriander leaves, and 1 handful of chopped mint leaves. Combine everything until the mixture is uniform.
- Divide the stuffing mixture into equal portions and roll them into balls, roughly 2 to 2.5 inches in diameter. This makes the stuffing process much cleaner!
Stuff the Paratha
- Take a lemon-sized ball of dough and roll it out into a small 4-inch circle. Place a stuffing ball in the center. Bring the edges of the dough together to cover the filling, sealing it tightly at the top. Flatten the ball gently with your palm.
- Dust the stuffed ball with a little flour and roll it out gently into a flat disc. Heat a pan (tawa) over medium-high heat and grease it lightly. Place the paratha on the pan and cook until tiny bubbles appear.
- Flip the paratha and drizzle a little oil around the edges. Cook both sides, pressing down gently with a spatula, until they are golden brown and covered in crispy spots. Serve hot!