Wednesday, March 03, 2010

moong daal paratha

This paratha is simply perfect when you are not in mood to do much of cooking & also if you are  travelling around ,it stays for many days and we have been eating this since childhood,but this version of moong dal paratha is basically , picked up from my mother in law as i am a huge fan of her cooking and its been years now after my marraige i stick to her style of cooking so that my husband doesnt miss his mom's food too much :P.We are leaving for Gold Coast today for a short vacation and i made few of these parathas so that if we are tired hunting for a vegeterian indian restaurant over there we can simply munch them instead.This recipe goes to efm-parathas and gravies/curries ! hosted by sri of me and my kitchen.

ingredients :
1cup moong dal ( yellow split dal )
2 cups wheat flour
2tbsp gram flour ( besan )
2tsp red chilli pwd
1tsp garam masala
1tbsp coarsely crushed ground nuts pwd
1tbsp oil
1tsp cumin seeds
1tsp fennel seeds
salt to taste
1 tsp asafoetida pwd
2tbsp finely chopped fresh corrainder leaves
oil for frying
method :
wash & soak moong daal for 2-3 hrs.strain the water,in a mixing bowl add all the above ingredients and knead a dough with ltl water to make a medium soft dough ( it can b sticky so use ltl water at a time) .apply oil and keep it aside for 5-10 mins ,covered.roll out chapati  shape circular thin parathas using dry wheat flour and fry on the hot griddle/tawa using oil on both the sides on medium low flame and serve hot with pickles and yoghurt or any curry available in your kitchen.

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