Preparing the Green Gram Split (Moong Dal):
Start by rinsing the uncooked green gram split thoroughly. In a pot, cook the moong dal in plenty of water until soft and fully cooked. Once done, drain any excess water and mash it lightly with a fork or spoon. Time: 15-20 minutes
Making the Dough:
In a large mixing bowl, combine whole wheat flour and a pinch of salt. Add the cooked, mashed moong dal to the flour. Gradually add water as needed and knead the mixture into a smooth dough. Once the dough is soft and pliable, cover it with a damp cloth and let it rest for 10 minutes. Time: 10 minutes
Rolling the Parathas:
Divide the dough into equal-sized balls. Roll each ball between your palms into a smooth ball, then flatten it into a round disc using a rolling pin. Dust lightly with dry flour to prevent sticking. Roll each disc evenly to about medium thickness. Time: 8-10 minutes
Cooking the Parathas:
Heat a tawa or griddle over medium heat. Place the rolled-out paratha on the hot tawa. Cook for 1-2 minutes on one side until small bubbles appear. Flip the paratha and apply a little ghee or oil on the cooked side. Press lightly with a spatula to ensure it cooks evenly. Flip again and cook until both sides are golden brown and crispy. Time: 3-4 minutes per paratha
Serving the Dal Paratha:
Once the paratha is cooked, remove it from the tawa. Serve hot with yogurt, pickle, or your favorite chutney for a wholesome meal. Time: 1 minute
Total Time: Approximately 35-40 minutes for 4 parathas.
