Moong Dal Paratha (Split Yellow Lentil Stuffed Indian Flat Bread)

We are ‘Paratha’ lovers. We mean everybody in my parents’ house. So whenever I visit them, I prepare a different type of ‘paratha’ for breakfast or for brunch. Now a days I try to avoid fried foods during dinner. Maa normally prepare ‘Dalpuri’ with split Bengal gram or chana dal or cholar dal. But when I checked my Mom’s pantry, I found I big packet of moong dal. Then I decided if ‘Moong Dal Kachori’ can be prepared, why not ‘Paratha’? And it came out really good! The soft outer cover with spicy moong dal stuffing. I will rather request you to try this ‘Paratha’ and I’m sure it is not going to disappoint you.


For making the dough:

  • All Purpose Flour – 250 gms
  • Oil – 2 tsp
  • Salt – ½ tsp

For making the stuffing:

  • Moong Dal or Split Yellow Lentil – 150 gms
  • Ginger – 1 tsp grated
  • Cumin Seeds – 1 tsp
  • Asafetida or Hing – ¼ tsp
  • Red Chilli Powder – ½ tsp
  • Roasted Cumin Powder – 1 tsp
  • Garma Masala Powder – ½ tsp
  • Sugar – 1 tsp
  • Salt – To taste
  • Mustard Oil – 2 tsp

Other Ingredient:

  • Refined Oil – For deep frying


  1. Soak moong dal for 2-3 hours then wash them thoroughly.
  2. Boil the dal adding little water, turmeric and salt. Add water in a way that all water should dries up while boiling the dal.
  3. Let the boiled dal cool down completely. Then mash them with your hand. Keep aside.
  4. Heat 2 tsp mustard oil in a non stick pan.
  5. Temper the oil with hing and cumin seeds. When cumin seeds starts to crackle add grated ginger and sauté for few seconds.
  6. Next add boiled and mashed dal, sugar and salt. Mix in quickly. Sauté till dal dries up and start to leave the side of the pan.
  7. Add roasted cumin powder, red chilli powder and garam masala powder. Sauté on medium-low heat till everything combines together and the mix become crumbly.
  8. Take out from pan and let it cool down completely.
  9. Meanwhile knead the dough. Take flour in a big mixing bowl. Add 2 tsp oil and salt. Mix everything together. Now knead into a semi-soft dough adding little water at a time. Cover and leave for 30 minutes with a lid on.
  10. After 30 minutes, knead the dough again. Pinch a lemon size ball from the dough. Roll between your palms.
  11. Roll it into a small disk. Put 2 tsp of moong dal filling on the centre of it. Cover it from all the sides.
  12. Roll once again between your palms and then press a little with your hand.
  13. Now dusting a little flour roll it into a roti. Repeat the process for rest of the dough and filling.
  14. Heat a tava. Put the rolled paratha on the tava. Roast it from both the sides till light brown spot appears on both sides. Turn it from time to time.
  15. Now apply 1 tsp oil on one side. Turn the paratha and then apply another tsp oil. And roast it till it becomes crisp. Always keep the heat on low.
  16. Serve hot with ‘Tikha Chatpata Dum Aloo’ or ‘Niramish Aloor Dum’.

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