Moong Masala Paratha - Sprouted Moong Masala Paratha Recipe
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Moong Masala Paratha - Sprouted Moong Masala Paratha Recipe

Sprouted lentils are loaded with proteins, carbohydrates and vitamins. If kids don't relish eating these sprouted dals then stuff them in paranthas. Its a delighful in tastes.

- Ingredients for Sprouted Moong Masala Paratha Recipe :

 
  • Wheat flour – 1 cup
  • Sprouted moong dal – 1 cup
  • Oil – 3-4 tbsp
  • Green coriander – 2-3 tbsp
  • Asafoetida – 1 pinch
  • Cumin seeds – ¼ tsp
  • Green chilly – 1 (finely chopped)
  • Ginger paste - ½ tsp or ½ inch baton grated
  • Red chilly powder – half of ¼ tsp
  • Coriander powder - ½ tsp
  • Salt – less than ½ tsp or to taste

- How to make Sprouted Moong Masala Paratha :

 
Ground the sprouted moong dal in a mixer jar little coarsely. Heat 1/2 tsp oil in a pan. Splutter cumin seeds in the oil first and then add coriander powder and saute for a while. Now mix sprouted moong dal, salt and red chilly powder. Mix everything really well and keep stirring constantly. 
 
Stuffing is now done and ready, turn off the flame and transfer it to a bowl.
 
Heat a tawa on flame. Make a small lump from the kneaded dough and roll giving it a round shape. Dust with some dry flour and roll out into 2.5 to 3 inch round parantha. Place 2 tsp stuffing over the rolled parantha and spread it evenly. Lift the parantha from all sides and close the stuffing. Gently press the dough ball to spread the stuffing evenly. Now roll out into parantha with 7 to 8 inch diameter.
 
Spread some oil over the tawa and place this rolled parantha over it. When the parantha is roasted from beneath, flip the side and let it roast from the other side as well. Now apply some oil over this side and spread evenly. Flip the side and apply some oil on this side as well. Press down the parantha using a spatula and roast until it gets golden brown spots. 
 
Take off the roasted parantha from tawa and place it over a bowl kept above the plate. Likewise prepare rest of the paranthas as well. Steaming hot and mouth drooling sprouted moong dal paranthas are ready. Serve them piping hot with aloo tamatar sabzi, raita, chutney or pickle and relish eating.