Moong Dal Methi Paratha is a delicious recipe made from everyday ingredients found in every Indian household. This delicious Paratha is tasty as well as healthy too. This recipe is prepared with whole-wheat flour, moong dal (moong beans that have been skinned and split) and fresh fenugreek. For this recipe everything is mixed to form dough and then rolled into paratha instead of stuffing the dal or the methi.
Dal methi parath / Methi dal paratha is a great option for large gatherings or festivals. You can make them in advance and serve as they remain soft and delicious.
Serving Ideas
- If you are serving for Breakfast You can serve Moong Dal Methi Paratha with mango pickle, lemon pickle or Chunda or any other pickle of your choice.
- You can pack Dal paratha for lunch box with raita and a salad.
- When I am serving it for a meal like lunch or dinner I serve it with a curry like Aloo Dum, Paneer, Tamatar Aloo or Kofta.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram.You may like to try our other similar recipes like Moong Dal ka Paratha and Aloo Methi Ka Paratha.
Yield: 4 to 5 servings
Prep time: 10 minutes
Total time: 25 minutes
Ingredients for Moong Dal Methi Paratha
1/2 cup moong dal soaked (moong beans that have been skinned and split)
1 tablespoon chopped ginger
2 chopped green chillies
2 cups chopped methi (fresh fenugreek leaves)
1 teaspoon oil
2 cups atta (whole wheat flour)
1 teaspoon red chilli powder
1/2 teaspoon haldi (turmeric)
1/2 teaspoon hing (asafoetida)
2 teaspoon salt
2 tablespoon dahi (plain curd)
Ghee for making paratha’s
Directions for moong Dal Methi Paratha
- In a broad pan add oil, methi and sauté on high heat to evaporate all the water from the methi. Set aside to cool.
- Grind dal, green chillies, and ginger together in a grinder by adding very little water as required to make a paste.
- In a bowl add atta, all the dry spices, salt, methi, curd and dal paste. Mix all and knead to make a dough. Add water if required to bind the flour so that a soft dough can be made. If the dough is too soft add a little atta and knead.
- Apply oil, cover with a wet cloth and rest for 10 minutes.
- Knead the dough and divide the dough into equal portions and make balls.
- Now flatten a ball and roll it (to a 3 inch diameter) by dusting dry wheat flour as required.
- Apply little oil in the centre and close by bringing together the dough from all the sides.
- Roll to a medium thick paratha.
- Place on a hot griddle and flip after it is roasted a little.
- Apply ghee and flip again and apply ghee to this side also.
- Remove when roasted well on both the sides or till brown spots appear.
- Enjoy with pickle, curd / raita or any vegetable of your choice.
