On Ashadha Amavasya is also called as Deepaanvit Amavasya lamps are worshipped. This simple and delicious recipe where Whole Wheat Flour Lamps are used to worship lamps. A simple and healthy steamed recipe from Maharashtra underlines that even lamp is worshipable.
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Yummy parathas with leftover moong dal to finish your leftovers that no one wants to eat!
Parathas with dahi and pickle … heaven!
I had made dal fry and it did not get over. Since I do not want to bin it I decided to make parathas with it.
If anybody is visiting India, a must-try on the list of foods is the Paratha. For anybody unaware, a Paratha is a flatbread made from wheat flour that is a staple in north India. Such is the popularity, though, that it is relished all over the subcontinent.
The Paratha is popular in two forms: the plain one and the stuffed kind. The plain Paratha has layers of dough coated in ghee or oil before being fried. The stuffed Paratha is usually made, using a stuffing made from different vegetables or pulses, in a ball of dough before being rolled out and fried.
Moong dal is a flat, yellow gram that has made from skinned and split moong beans. Owing to this, and the fact that it is a gram, it too has high contents of protein. In fact, it is a high contributor to the fulfilment of protein requirements in vegetarians. Its main difference from other pulses is that it is extremely low on carbs and is very easily digestible. Due to this, it is recommended during pregnancy, lactation, and childhood. It is high in B-complex, calcium and potassium and does not cause heaviness or flatulence.
It is a common ingredient in various Indian dishes right from khichidi to halva with khichidi being a household answer to most illnesses.
Here are a few moong dal recipes I have made in the past and fit in my theme of Simple Vegetarian Diet in Old Age.
I have adapted my recipe from here.
So let’s get this #Cooking Carnival moving and jump to the recipe of Simple Paratha with Leftover Moong Dal.
Simple Paratha with Leftover Moong Dal
- 1 cup Leftover dal
- 2 cups Whole wheat flour
- 1 teaspoon Red chilli powder
- 1/4 teaspoon Haldi/turmeric
- 1-2 Green chillies, chopped fine
- 1 tablespoon Coriander leaves, chopped
- 2 teaspoons Jeera/cumin powder
- 1 teaspoon Dhania/ coriander powder
- Salt to taste
- Oil as needed
- In the blender blend the dal a bit. (This is not necessary but I do prefer to do this and girls do not know what they eat till they taste it).
- Mix well the wheat flour, red chilli powder, haldi, chillies, coriander leaves, cumin seed powder and coriander powder with water in a bowl to form soft dough.
- Smear with oil and set aside covered for about half an hour.
- Divide the dough into equal portions and roll it in small ball. Then dredge in dry wheat flour.
- Flatten and then roll out in a small circle like roti.
- Heat a griddle, lift rolled out paratha and transfer to the hot tava/skillet.
- Cook from one side till you get small bubbles.
- Flip it over and cook the other side smear with teaspoon oil till cooked that is you get brown spots on the paratha.
- Flip and cook the other side.
- Set aside covered or serve immediately.
- Repeat for rest of the balls.
You can add 1 tablespoon of besan before mixing the dough.
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