Sabut Moong Dal Paratha

Sabut Moong Dal Paratha.

This photo here screams tradition, comfort, nostalgia and festive for me. My mum used to make this on a lot of festivals, and I was fortunate to witness the same at the in-laws home as well. My husband’s extended family is so well aware of it too and whenever I visit them, they usually make these paratha for me.

This is a traditional Marwari food combination of sabut moong dal paratha or churi ki puri as called at my in laws place, panchkuta ka saag, papad churi, and thin spiced butter milk.

How to make this – 
Ingredient list – Makes 8 parathas

1 cup whole wheat flour (I used khapli flour, feel free to use whichever is available).

1/2 cup soaked whole yellow moong dal (soaked for 4 hours)

1/3 cup finely chopped coriander leaves

3/4 tsp salt or to taste

1 tsp cumin seeds/jeera

1.5 tsps red chilli powder

1/4 tsp powdered hing/asafoetida

1 tbsp oil and more for cooking the parathas (can use ghee too for cooking paratha)

Water to knead the dough.

Method – 
– Mix all the ingredients. Using the water as required, knead it into a soft dough. Cover and let it rest for 15 mins.
– Divide the dough into 8 equal parts. Now using dry flour, roll them into shape of a small circle, brush/apply little oil/ghee and fold from all sides thus giving it a shape of a flattened ball again. Use a little more dry flour if required and roll it into a paratha of desired thickness.

– Heat a griddle and cook the paratha from one side until light brown spots appear. Flip and apply oil/ghee. Let it cook for 30-45 seconds. Flip again and apply ghee. Flip and cook for another 30-45 seconds.

Repeat with all the parathas.


If you like this recipe of sabut moong dal paratha, I would love to hear from you in the comments below or connect with me on my Instagram or Facebook handle.
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