Love Moong Dal Paratha? Try This Rajasthani Version For A Wholesome Breakfast

Paratha, a popular North Indian bread, is a favorite. We have all eaten it since we were children and can’t imagine life without it. Even the mere thought of a paratha with ghee makes us drool. Doesn’t it? It’s an essential dish for most people. All parathas are delicious, whether it’s a classic aloo paratha or a gobhi, paneer, or gobhi. Moong dal is another popular variety. You’ve probably tried the regular version a few times, but have you ever tried a Rajasthani Moong Dal Paratha? Every Paratha fan should try this unique variety. This variety is full of flavor, high in proteins, and oh-so-crunchy. You’ll wonder how you ever lived without it. Let’s get started.

What is Rajasthani moong Dal Paratha?

Moong dal parathas are very popular. This Rajasthani version is different from the usual one. This recipe uses soaked moong daal in the same way as dough. The paratha gets a crispy texture from this. Moong dal is crunchy in every bite. The paratha is also flavored with fennel seeds and nigella. Hing also adds a pleasant flavor. This paratha is already crispy, but you can add sev or Bhujia into the dough to increase its crispiness. Once you taste this paratha, you will fall in love. This paratha is packed with protein and can be served for breakfast or lunch. To enhance its flavor, top it with achaar and makhan (white if possible).

How To Make Rajasthani Moong Dal Paratha

After washing the moong daal, soak it in water for several hours. After soaking, drain the excess water and add flour, red chili powder, fennel seed, nigella seed, haldi, and coriander leaf to a large bowl. Add water gradually to form a smooth, textured dough. Cover the dough and let it rest for about 30 minutes. It is then kneaded again with ghee. Divide the dough into equal portions and flatten with a rolling pin. Place the paratha on a tawa that is set to a medium-low flame. Let it cook on one side and then flip over and cook the other. Serve hot with achaar and brush with ghee.

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