Moong dal paratha with coriander curd and sabudana kheer | How to make Moong dal paratha with coriander curd and sabudana kheer

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ByElla Grover
Created on 5th Sep 2015
  • Moong dal paratha with coriander curd and sabudana kheer, How to make Moong dal paratha with coriander curd and sabudana kheer
Moong dal paratha with coriander curd and sabudana kheerby Ella Grover
  • Moong dal paratha with coriander curd and sabudana kheer | How to make Moong dal paratha with coriander curd and sabudana kheer (27 likes)

  • 1 review
    Rate It!
  • By Ella Grover
    Created on 5th Sep 2015

About Moong dal paratha with coriander curd and sabudana kheer

A healthy breakfast

Moong dal paratha with coriander curd and sabudana kheer is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Punjabi cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Moong dal paratha with coriander curd and sabudana kheer at your home. Moong dal paratha with coriander curd and sabudana kheer by Ella Grover will help you to prepare the perfect Moong dal paratha with coriander curd and sabudana kheer at your home. You don't need any extra effort or time to prepare this. It just needs few minute for the preparation and 60 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Moong dal paratha with coriander curd and sabudana kheer.

  • Prep Time0mins
  • Cook Time60mins
  • Serves4People
Moong dal paratha with coriander curd and sabudana kheer

Ingredients to make Moong dal paratha with coriander curd and sabudana kheer

  • 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
  • ĵ 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

How to make Moong dal paratha with coriander curd and sabudana kheer

  1. 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.
  2. Cover the dough and let it rest for 30 mins
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. For curd: In a mixer grinder (mixie) grind coriander leaves and chillies. Add it to curd and mix well. Add salt to taste.
  11. 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.
  12. Add sugar and cook for some time. Cook till thick, then remove from stove.
  13. Add cardamom powder, resins, sliced almond and pistachio and serve chilled.
  14. Decorate with apple slices and almonds n pistachio

Reviews for Moong dal paratha with coriander curd and sabudana kheer (1)

Madhuchanda Sharmaa year ago
what a lovely platter! Looks yummy.
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