Tuesday, December 4, 2007
This is a typical Rajasthani preparation. I like it because it is packed with proteins. As per actual recipe, a whopping amount of oil needs to be added while kneading the dough. But I substantially reduced the quantity. It still tasted delicious.
Moong Daal Paratha (Makes 6 )
1/2 cup yellow Moong daal
1 cup wheat flour
1 tsp paprika
salt to taste
1 tsp oil
1/2 tsp coriander-cumin seed powder1/2 tsp turmeric powder
1/4 tsp garam masala
2 tbsp cilantro/coriander leaves, chopped
Oil for roasting the parathas
1. Soak the moong daal for 4 hours. After 4 hours, drain the daal completely in a colander.
2. Mix all the ingredients except oil for roasting.
3. Make a soft dough. Cove and keep aside for 15 minutes.
4. Make 6 balls of the dough. Roll into a thick circular paratha.
5. Roast on a griddle/frying pan adding oil as needed. Make sure nice brown spots appear on both the sides.
6. Serve hot with achar and yogurt based raita.