Aug 12, 2009

Moong Sprouts Paratha

Here is a great tasting yet very healthy paratha. Just don't tell your family its healthy - they won't even know. It tastes that great!

Make sprouts of whole green moong daal. To make sprouts, wash it well in water and soak it in a little water and cover it and let it sit on a warm place on the counter overnight. By the next evening, you will see that small sprouts have risen out of the tiny moong pieces!

I should have let my sprouts sit for a few more hours. They were just beginning to sprout. I had to make dinner and was running out of options. So, just went ahead and used this.


Pressure cook the sprouted moong for about 3 whitsles until they are soft.


In a pan, add some oil. Do a tadka of mustard seeds and cumin seeds, add chopped ginger and green chilli. Add some chopped onions and fry till translucent.


Now, drain the cooked sprouts - do not throw the water away - use it for other cooking - its got a lot of nutrients in there! Add the drained sprouts to the onions and fry well.

Add salt, tumeric powder, chilli powder and any other masala you like for flavor.


When this is a little cooked, use a masher and mash it up well.


Like this. This is our filling and now let's move on to making the parathas.


I took regular atta and added some tumeric powder, red chilli powder and jeera powder to the atta. Add water and knead it into a dough. Do not make the dough really soft. The filling also has some moisture and having a soft dough will make the job difficult.

Make small balls of the dough.


Roll out one into a chappathi.

Keep a ball of the filling in the middle.

Wrap up the dough on all sides on top of the ball.

Cover the filling completely. Roll this out slowly into a paratha. Do this slowly so that the sides don't split open and let the filling escape!

Roll it out like this. I was in a hurry and really did not care for the shape. If you have time, do it nice and round!

Here are the ones that are ready to be cooked on the tawa.


Roast on a tawa for a minute on both side or until well done. You don't have to add a lot of oil to this while making it. To keep it healthy, remove it from the tawa and then with the back of a spoon, just spread a little ghee on top. That adds a lot of flavor and also keeps it low on the fat.

Here it is with the glistening ghee on top!
Stack it up for your family!


Take a peek at the inside.

Here's mine with a side of tomato kurma.


Enjoy! And be happy that you just ate healthy!

5 comments:

  1. That sounds really healthy and nutritious.

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  2. A healthy paratha. Looks very nice and soft.

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  3. Nutritious and a nice click too.

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  4. Healthy one. Looks good and yummy. Good one.

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  5. Looks good and yummy. But I don't agree with "healthy" part. Vitamin C gets killed at 55 degrees and so do some other contents which are born during sprouting.. so the benefits of sprouting are lost. Ultimately it is as good as the parathas which we make from leftover moong. I just knead the moong into the dough and make square parathas, have with white butter.. drool..
    Rakesh, Surat

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