Rajasthani Moong Dal Paratha is different from regular parathas. In this recipe, soaked moong dal is mixed directly into the dough, giving the paratha a unique texture and making it extra crispy.
Ingredients:
1 cup wheat flour (atta)
1/2 cup split yellow moong dal (dhuli dal)
1 green chili, chopped
1/2 tsp cumin seeds (jeera)
A pinch of asafoetida (hing)
1/2 tsp turmeric (haldi)
1/4 tsp fennel seeds
1/4 tsp nigella seeds (kalonji)
1/2 tsp garam masala
1 tsp red chili powder
Fresh coriander leaves, as needed
Oil or ghee, as needed
Salt, to taste
How to Make Rajasthani Moong Dal Paratha:
Wash the moong dal well and soak it in water for a few hours.
Drain the water and transfer the dal to a bowl. Add wheat flour, red chili powder, fennel seeds, nigella seeds, turmeric, asafoetida, and coriander leaves.
Gradually add water to mix everything and form a smooth dough. Cover it with a wet cloth and let it rest for 30 minutes.
Brush some ghee over the dough and knead it again. Divide the dough into equal portions and flatten each portion using a rolling pin.
Heat a tawa (griddle) on low to medium flame. Place a paratha on it and cook one side. Flip and cook the other side. Brush with ghee and serve hot.
These parathas are crispy, flavorful, and perfect for breakfast or any meal.