|
|
|
 |
|
|
DAL KE PARATHE |
|
|
Moong dal is
used extensively in Rajasthani cooking from starters likes
chilas and vadas, to desserts like moong dal halwa etc.
Jodhpuris prefer the use of moong dal to urad dal
particularly as it is easier to digest. Thin crispy moong
dal parathas complement virtually any Rajasthani subji.
Preparation Time : 15 mins.
Cooking Time : 15 mins.
Makes 6 parathas. |
|
|
|
For the dough |
|
¼ cup whole wheat flour (gehun ka
atta)
¼ cup plain flour (maida)
2 teaspoons oil
salt to taste
|
|
For the filling |
|
½ cup green moong dal (split green
gram), soaked for 4 hours
½ teaspoon fennel seeds (saunf)
1 teaspoon chilli powder
a pinch turmeric powder (haldi)
1 tablespoon oil
salt to taste |
|
Other ingredients
|
|
oil for cooking |
|
|
|
BLOG YOUR COMMENT |
|
Vegetables are an integral part of our
food and we consume them in a number of ways. For pure vegetarians
India is a heaven. India can boast for its innumerable
Click
Here
|
|
|
|
|
|
