Moong Daal Paratha

BM # 28   Day 1

The third week begins, and for this week I have chosen to make Indian Breads.There is such a huge variety in Indian breads that I was left totally confused.This might look as an extension of the last week , as this too can be put under the Sindhi Cuisine category.These parathas are very popular in Sindhi homes.The breakfast culture is out so normally these are served for lunch.A bowl of fresh curd spiced lightly with a little boiled potato and some red rubies for that, this meal is totally delicious.The parathas can be relished with pickle or papads well.

2cups whaeat flour
1tbsp oil
Salt to taste
Water for kneading the dough
Mix everything and knead a semi soft dough.

2 cup moong daal, boiled with salt and turmeric
2-4  green chilies
1 onion, finely chopped
1tbsp coriander leaves, finely chopped
1tsp  mint leaves, finely chopped
½ tsp  red chilly pwd
½ tsp garam masala
1tsp  dry mango pwd
1tsp whole coriander seeds
Salt to taste
The daal should be washed and soaked for at least 2 hours.
Boil the daal with very little water, and on slow flame.each grain of daal should be separate.
Mix everything for the stuffing, when the boiled daal has cooled down.
Do not mash it up and mix gently.
Pinch out a lemon sized ball from the dough.
Roll into a small disc.
Apply ghee and sprinkle the dry flour on it.
Place a generous helping of the stuffing in the center.
Bring the edges together to make a ball.
Dust with flour and flatten the ball gently.
Roll lightly dusting in between for smooth rolling.
Roll into 5-6’’disc.
Heat a gridle and roast the paratha. Apply generous layer of ghee on both sides.
Cook till golden and crisp.
You can make it oil free too , just cook on slow fire to make it crunchy.
Serve with raita or pickle.

I served the parathas with my favorite Aaloo Anar Raita.
Do check what my friends have cooked for this BM.

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