31 January, 2023
SOAKED SPLIT GREENGRAM PARATHA/MOONGDAL PARATHA/ನೆಂದ ಹೆಸರು ಬೇಳೆ ಪರಾಠ/ರೊಟ್ಟಿ
We tasted this yellow lentil Paratha, for the first time, at our place when Mr. Jalan, a very good friend of Suresh, sent it along with ripened guava subji. Their cook made this paratha at their place I believe.
This paratha is one of a traditional Indian flat bread which is popular and originated from the state of Rajasthan and that’s why this Paratha is also called Rajasthani mung dal stuffed Paratha. You will definitely become a fan of this dish as soon as you taste it.
Both lentil paratha and guava subji were amazing and we liked it so much that now this has become one of the regular dish made at our place. I spoke to their cook and he roughly explained how to make paratha and subji, so with that idea I proceeded further.
I have made it as per our requirements and it turns out to be too good. I insist you all too to make these dishes at your place and make use of the guava which is available in plenty now.
However you can also check all these recipes which also used split green gram/moong dal/hesaru bele – moong dal , moong dal urad dal idly , milondal , moong dal/hesaru bele tovve , moonglet , moong dal sago/hesarubele sabbakki uppittu , moong dal/hesaru bele chakli , moong dal/hesarubele majjige huli/curd curry , moong dal/hesaru bele Payasa , hesaru bele/moong dal chat , moong dal Idly/dhokla , moong dal/mangodi ki subji , moong dal/hesaru bele Kosambari , steamed moong dal/hesaru bele Uppittu , moong dal Pineapple Poha
Ingredients ; measuring cup used – 250 ml
- Whole wheat flour – 2 cups
- Ghee – 1 tsp
- Split green gram/Hesaru bele/moong dal – 1/2 cup
- Fennel seeds/saunf – 1 tsp
- Red chili powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Salt – 1 tsp (adjust)
- Water – 1/2 + 1/8 cup (adjust)
PROCEDURE :
- Rinse and wash well the split green gram and soak in enough water for 6 hours. I soak it for overnight
- Drain all the water from the lentil and take it in a wide bowl or Parath, also put wheat flour, saunf, red chili powder, turmeric powder and salt combine everything well, then put the ghee and mix again well. Knead into a soft stiff dough by adding water little at a time
- Divide the dough into equal portions, roll them one by one by dusting with the flour.
- Cook them both the sides, one by one on a heated tawa by smearing little oil or ghee
Below you can also check many other recipes posted here on this blog –
- YERIYAPPA….. navaratri/Karnataka special sweet
- YELLUPUDI CHITRANNA
- YELLU-JEERIGE AKKI ROTTI white sesame seeds-cumin seeds rice flour roti
- Yellow dal | Yellow moong dal | dal chawal |
- YELLANNA/YELLINA ANNA rice preparation using white sesame seeds as main ingredient
- YELEKOSU/BAND GOBHI/CABBAGE CHUTNEY……. in my own way
- YELEKOSU ROTTI-PARATHA / BAND GOBHI / CABBAGE PARATHA-ROTTI
- YELAKKI BALEKAYI BAJJI/RAW BANANA FRITTERS/KACHHE KELE KE PAKODE
- YAM PARATHA/JIMIKAND PARATHA/ಸುವರ್ಣ ಗೆಡ್ಡೆ ಪರಾಠ
- WINTER SPECIAL PLATTER
- WHOLEWHEAT CHOCOCHIP COOKIES
- WHOLE WHEAT MILK HALWA…. a diabetic friendly recipe with the goodness of jaggery & walnuts
- WHOLE WHEAT MILK – MANGO HALWA ಮಾವಿನ ಹಣ್ಣು – ಗೋಧಿ ಹಾಲಿನ ಹಲ್ವಾ
- WHOLE WHEAT FLOUR WALNUT LADDU/GODHI HITTINA UNDE
- Whole wheat flour curd chapati/Phulka |
- WHOLE WHEAT FLOUR COOKIES…… using chocolate chunks
- Whole wheat flour and rice flour bottle gourd rotti
- whole wheat bread snack| instant bread dahi wada| instant bread mosaru waday|
- WHOLE SORGHUM-RAGI DOSAY ….. a diabetic friendly recipe which also includes oats & methi
- WHOLE SORGHUM MILK FUDGE/JOWAR/JOLA HAALBAI/HAALUBAYI/HAALBAYI
