Moong Dal ke Parathe/Lentil Parathe

We are enjoying a perfect european autumn - have had lots of lovely weather lately, slightly cool but sunny and bright - locally called an "altweibersommer" - literally translated - an old wives' summer. The term relates not to geriatric specimens of female persuasion, but rather to a local spider art which is particularly active weaving it's webs during warm autumns.

Anyway....back from ugggh spiders to it's been so beautiful as of late, and I hope it remains like this for a little longer. The weather is just perfect for long walks (which we definitely need after all the Diwali indulgence). These are a few photos from a short autumn walk this week. 

Isn't it beautiful?

Coming to today's recipe - Moong dal ke parathe or as we call them back home - mogar ki pudi - is a very typical rajasthani dish - and you can eat them hot and fresh, or even for the next 3 - 4 days as they don't spoil.

I have had these a number of times (made by mom and my MIL) but I really had not bothered until now to make them at home. But, this time, when my in laws were here, I made them, with the help of my MIL. It tastes great with red chilli pickles or salted yogurt or shrikhand (thick sweet yogurt).

Ingredients

2 cups - whole wheat flour (aata)

60 grams - yellow moong dal (split yellow gram)

3 tbsp - sunflower oil

2 tsp - red chilli powder

1/2 tsp - garam masala

1/2 tsp - coriander seeds, finely crushed

1 tsp - kasuri methi (dried fenugreek leaves)

salt to taste

water to knead the dough

oil to roast the parathas

Method

1. Soak the dal/lentils for an hour and cook until slightly soft.
2. Mix together everything in a bowl and knead using water. The dough should be medium soft. Cover the dough with a wet muslin cloth and keep aside for 15 mins. 
3. Divide the dough into small size balls and roll the balls out into a paratha.
4. Roast the paratha on both the sides on a non stick pan, using oil on each side until brown spots appear on the surface. 
5. Serve.

I had them with shrikhand , while my hubby enjoyed them with red chilli pickle.

Enjoy!