Saturday, September 3, 2011

Moong Dal Parathas

It's bread and dal all in one.

You make them separately and then you bind up the beans in a little dough pouch.

And then you roll it out (messy!) and cook it.  This is a good way to round out a vegetable dish, like my favorite baingan bharta, which doesn't have much protein on its own.

Moong Dal Paratha

1/2 tsp cumin seeds
1/2 small onion, finely chopped
1/2 c mung beans, rinsed (and soaked?)
1/2 tsp red cayenne pepper
1/2 tsp ground coriander
1/4 tsp turmeric powder
juice of 1/2 lime or lemon, to taste
salt to taste
a few sprigs of fresh cilantro chopped
1 c whole wheat flour
oil for cooking

1. In a non-stick pan, add 1/2 tsp oil, add cumin seeds and onion. Then add the moong bean, sauté, add some water, cover with a lid and let it cook until soft. Keep an eye if the water drains to prevent burning of moong bean. Once cooked and water has evaporated, add the chili powder, coriander powder, lime juice, turmeric powder, salt, mix well and turn off the heat; let it cool. Then add cilantro.
2. Mix 1/4-1/2 tsp salt with flour and slowly add some water to it until it forms a dough to be able to roll. Cover it with a plastic wrap and let is sit aside for at least 20 mins. Take a small piece of dough and place it between your palms, make a round ball. With a rolling pin, roll the dough, sprinkle some wheat flour if necessary to prevent sticking. Roll to about 5 inches in diameter. Place a spoonful of moong bean in the center of the dough, pull the edges of the dough and cover the stuffing. Roll the dough further into a thin round shape about 10 inches in diameter.
3. Heat a pan, place the rolled paratha. After about 1 minute on medium flame, flip it. After about 2 mins, drizzle 1/2 tsp oil on top of the paratha then flip it again. Press it with a spatula all over to form a golden brown color. Flip it to cook on the other side and get golden brown. Take it off from heat and serve hot.  Makes about 16 parathas.

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