By: Payal
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Rajasthani moong dal paratha is a crispy flatbread made with spiced lentils and wheat flour. Packed with flavour, it is a staple from the state's vibrant cuisine.
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1 cup atta
1/2 cup moong dhuli dal
1 green chilli, chopped
1/2 tsp jeera
A pinch of hing
1/2 tsp haldi
1/4 tsp fennel seeds
1/4 tsp nigella seeds
1/2 tsp garam masala
1 tsp red chilli powder
Coriander leaves
Oil or ghee, as required
Salt, to taste
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Rinse the moong dal thoroughly and soak it in water for a few hours. This helps soften the lentils and makes the paratha crisp yet easy to roll.
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Drain the water and place the dal in a bowl with flour, red chilli powder, fennel seeds, nigella seeds, haldi, hing, and coriander leaves. Mix everything well.
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Gradually add water to form a smooth dough. Cover it with a damp cloth and allow it to rest for 30 minutes for best texture.
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Knead again with a little ghee and divide the dough into equal portions. Flatten with a rolling pin to shape the parathas evenly.
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Heat a tawa on low to medium flame. Place a paratha, cook on one side, flip, and brush with ghee. Cook until crisp and golden brown. Serve hot.
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