Ingredients
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1.5 cups Wheat flour
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1/2 cup Moong dal (soaked for 2 hours)
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1/2 tsp Turmeric powder
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2 tsp Chilli powder
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1/2 tsp Asafoetida (hing)
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1.5 tsp Bhoj Paratha Masala
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Salt to taste
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1 tbsp Oil (plus extra for cooking the parathas)
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Water as required
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Masala chai (prepared with Bhoj Chai Masala) for serving along
About
I absolutely love a nourishing, Paryushan-friendly meal, and this Moong Dal Paratha (Moongni) hits the spot perfectly! It is made without any onion or garlic but packs an unbelievable amount of flavor right into the dough. It is my go-to comforting breakfast, especially when paired with a hot cup of masala chai.
Nutrition
This Moong Dal Paratha is a fantastic source of plant-based protein and dietary fiber, keeping you full and energetic for hours. The combination of lentils and whole wheat provides essential complex carbohydrates and amino acids.
Estimated Nutritional Values (calculated per paratha, assuming the recipe makes 8 parathas):
* Calories: 165 kcal
* Protein: 6g
* Carbohydrates: 22g
* Fat: 5g
Steps
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1
Done
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In a large mixing bowl, add the wheat flour, turmeric powder, chilli powder, asafoetida, Bhoj Paratha Masala, and salt. |
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2
Done
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Drain the soaked moong dal and add it to the dry spice and flour mixture along with 1 tablespoon of oil. |
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3
Done
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Gradually add water as required and knead the mixture into a soft, smooth paratha dough. |
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4
Done
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Pinch off a required portion from the dough and roll it into a circle. I make sure not to roll it too thin, otherwise the dal will cause the paratha to break. |
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5
Done
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Place the rolled paratha on a hot tawa (griddle) and cook until you get a beautiful golden color on both sides, applying oil as you flip it. Repeat this process until you have made all 8 to 9 parathas. |
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6
Done
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Serve hot right off the stove with a freshly brewed cup of masala chai! |
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7
Done
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Zero-Waste & Substitutes * Zero-Waste Tip: I never throw away the soaking water from the moong dal! You can use that nutrient-rich water to knead the paratha dough instead of plain water. If you have any leftover dough, roll it out, prick it with a fork, and bake it to make crispy mathri-style crackers for evening tea. * Substitutes: If you do not have Bhoj Paratha Masala on hand, a mix of roasted cumin powder, dry mango powder (amchur), and a pinch of garam masala works beautifully. If you are making this outside of the Paryushan fasting period, you can add finely chopped fresh coriander leaves or a ginger-green chilli paste for an extra kick. |
