North Indian · Lunch, Dinner
Methi paratha with dal
Fenugreek flatbreads served with a bowl of simple moong dal for a complete Jain-friendly meal.
- Calories
- 638 kcal
- Protein
- 26 g
- Carbs
- 102 g
- Fat
- 14 g
- Prep
- 15 min
- Cook
- 30 min
Per serving, for one person.
Contains: gluten.
Ingredients
- 85 g Wholewheat flour (atta)
- 45 g Methi leaves
- ¾ chilli Green chillies
- ¾ tsp Ground cumin
- ¼ tsp Chilli powder
- ½ tsp Salt
- ¾ tbsp Sunflower oil
- 55 g Moong dal (yellow)
- ¾ tsp Turmeric
- 1 tsp Cumin seeds
Method
- Cook the moong dal with turmeric in 350ml water for 18 minutes until soft, then season with salt.
- Heat a little oil, splutter cumin and pour over the dal as a simple tempering.
- Knead the atta with chopped fenugreek leaves, chilli, cumin, chilli powder, salt and water into a dough; rest 10 minutes.
- Divide into 2 balls and roll each into a paratha; cook on a hot tawa with oil until golden, 3 minutes a side.
- Serve the parathas with the warm dal.
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