Delicious Paranthas…stuffed with gently steamed Moong Dal filling!
To prepare the moong dal….
Soak 1 cup moong ki dhuli dal in warm water for an hour. Drain and keep aside.
Heat oil, add 1 tsp jeera, 1/2 inch grated ginger, 3-4 minced green chillies, and the drained dal. Also 1/4 tsp haldi and salt to taste.
Sprinkle liberally with water and cover with lid. Lightly steam the dal till just cooked….but take care that the grain doesn’t become totally mushy.
Cool dal, mash gently to a coarse texture and add 1 onion finely chopped , a tbsp of chopped fresh dhania and a sprinkle of lemon juice. Add 1/4 tsp garam masala and adjust salt as needed.
To make one Parantha….
Take one ball of dough and split into two small balls.
Apply a generous layer
Place other roti on top and press to seal.
Using your fingers, gently pat to spread as much as you can.
Transfer to hot tawa and cook using a little oil till golden.
Transfer to serving plate….if you lift and open the top layer of the Parantha, you can see the delicious filling inside…Mmmm!