Moong Daal Paratha ( Indian Stuffed Lentil Bread)

This recipe will make around 12-15 parathas/breads. This is made from mung beans which are light yellow in color with their skins removed.

Ingredients:

• 3/4  cup of yellow split moong daal (soaked for 30 minutes in water)
• 1-2 teaspoon finely grated ginger
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon dry mango powder
• 3 tablespoons finely chopped coriander leaves
• 1-2 teaspoon salt as per taste

Ingredients for the dough:

• 2 cups whole wheat flour
• 1 teaspoon salt
• Water to knead the dough
• Oil/ ghee for cooking

 Method:

• Soak the moong dal for 30 minutes.
• Once soaked, steam the moong daal with little water for about 25 minutes until cooked. You can also pressure cook the daal, this is quicker and will take about 15 minutes.
• Once cooked allow it to cool. Drain any excess water from the daal.
• Add remaining ingredients to the daal and mix well. The daal will become soft and you can mash it to a rough paste with a spoon.
• Add flour and salt in a large bowl. Add little water at a time to make soft, pliable dough. Add 1 teaspoon oil and knead dough until it is smooth and elastic. 
• Set dough aside covered for 10 minutes. Make 12- 15 lemon sized balls of the dough and roll them out thin to approximately 3 inches in diameter. Toss the dough in dry flour while rolling as this will prevent it from getting sticky when rolling them out. 
• Add about one tablespoon of the stuffing in the center. Gather the sides and bring them together.
• Press the stuffed dough down. Toss it in some flour and roll it gently applying just even little pressure to roll. Roll it to desired thickness and your comfort level in rolling. 
• Place the stuffed parathas on the medium hot non stick griddle/tawa. Cook for about half a minute, flip over and add 1 teaspoon of oil/ ghee in and around the paratha.
• Keep pressing the parathas with a spoon while on the skillet so that the dough gets cooked evenly and the stuffing also gets the heat and gets pressed down into the parathas. 
• Flip and cook the other side for about one minute adding one more teaspoon of oil. Cook until light golden spots appear on the parathas.Serve hot.