Name: Moong dal paratha with coriander curd and sabudana kheer recipe by Ella Grover at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: For the dough: 3 cups whole wheat flour/atta; 1 cup water; 1 or 2 tsp oil or ghee; Salt as required; For the dal stuffing: 1 cup moong dal (soaked overnight); 1 small to medium sized onion (finely chopped); 1-2 green chillies/hari mirch chopped; Grated ginger (1 inch); ½ tsp cumin seeds; Äµ tsp garam masala powder; ½ tsp amchur/dry mango powder or as required; ½ tsp chilli powder; ½ tsp chat masala; 1 tsp coriander powder; ½ tsp cumin seeds powder; Salt to taste; 1 to 2 tsp chopped coriander leaves; Ghee or oil for frying the parathas as required; For Curd: 2 cups curd; A bunch of Coriander leaves; Salt to taste; 1-2 green chillies; For Kheer: Milk 5 cups; Sago dana 3 tbsp soaked in water for 4-5 hrs (tapioca); 2 apples grated; Sugar 1/2 cup; Soda bicarbonate ½ pinch; 3 Cardamoms; Almonds and pistachio as required; Apple slice for decoration

Ingredients Serving: 4

For the dough: 3 cups whole wheat flour/atta
1 cup water
1 or 2 tsp oil or ghee
Salt as required
For the dal stuffing: 1 cup moong dal (soaked overnight)
1 small to medium sized onion (finely chopped)
1-2 green chillies/hari mirch chopped
Grated ginger (1 inch)
½ tsp cumin seeds
Äµ tsp garam masala powder
½ tsp amchur/dry mango powder or as required
½ tsp chilli powder
½ tsp chat masala
1 tsp coriander powder
½ tsp cumin seeds powder
Salt to taste
1 to 2 tsp chopped coriander leaves
Ghee or oil for frying the parathas as required
For Curd: 2 cups curd
A bunch of Coriander leaves
Salt to taste
1-2 green chillies
For Kheer: Milk 5 cups
Sago dana 3 tbsp soaked in water for 4-5 hrs (tapioca)
2 apples grated
Sugar 1/2 cup
Soda bicarbonate ½ pinch
3 Cardamoms
Almonds and pistachio as required
Apple slice for decoration

Instructions

Preparing the dough: In a mixing bowl first mix the flour with salt. Add ghee and half a cup of water. Knead the dough. • Add the remaining ½ cup of water or as required and continue to knead, the dough should become soft and pliable.
Cover the dough and let it rest for 30 mins
Preparing the moong dal stuffing: Take 2 tsp oil in a pan and heat it. Add cumin seeds. When they start spluttering, add green chillies, ginger and all spices. Now add soaked moong dal and water and cover it to boil.
When it starts boiling, cook it on medium flame until it is cooked and become dry. Remove It from the gas and allow it to cool. Add chopped onions n coriander leaves for garnishing.
Pinch a medium sized ball from the dough. First roll it well between your palms, then on a dusted flour, roll it out to a small circle with a rolling pin. Now add the spiced moong dal mixture/filling in the center of rolled out dough.
Bring the edges together and join them in the center. Now by applying pressure with your fingers press the edges down and make a neat stuffed ball.
In a lightly dusted rolling board or surface, roll the stuffed dough ball with a rolling pin gently. Make sure that the parathas do not break. Dust with more flour if required, roll it into a size of a normal roti or chapati.
Fry the rolled moong dal paratha on a pan (tava). Fry the moong dal with oil or ghee. Be liberal in using oil or ghee while frying the paratha as this makes it more crisp.
Fry both the sides of the paratha till you see some brown spots and it is fried well. Serve the moong dal paratha hot with curd.
For curd: In a mixer grinder (mixie) grind coriander leaves and chillies. Add it to curd and mix well. Add salt to taste.
Method for kheer: heat milk and add soaked sago dana. Cook for 10 minutes on medium flame. Add grated apple, soda n cook for 10 minutes till tender.
Add sugar and cook for some time. Cook till thick, then remove from stove.
Add cardamom powder, resins, sliced almond and pistachio and serve chilled.
Decorate with apple slices and almonds n pistachio

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