Ingredients: cup Yellow Moong Dal (Split) - washed and soaked, - to taste, teaspoon Red Chilli powder, teaspoon Cumin powder (Jeera), teaspoon Turmeric powder (Haldi), 1/2 cups Whole Wheat Flour, - to taste, teaspoon Sunflower Oil, - to cook, Vegetarian diet
Instructions: For the Dal fillingTo begin making Bhugi Dal Paratha Recipe - Moong Dal Paratha, wash and soak the dal for 30 minutes.In a pan, add the washed and soaked dal, with salt, haldi and one cup of water (use the water that the dal was soaked in)Boil this dal in the open pan on medium flame for 10-12 minutes. Touch the grains of the dal to check if they are cooked and soft yet whole and not mushy.Turn off the flame. Drain the water. Transfer to a bowl, combine the boiled dal, red chilli powder, cumin powder and salt and mix well and set aside.For the doughIn a large mixing bowl, combine the wheat flour, and salt and make the dough with the water that the dal was cooked in.Make a firm yet smooth dough.  Knead well for about 3 to 4 minutes, this will make the parathas soft. Drizzle a teaspoon of oil over the dough and knead for another couple of minutes.To make the stuffed Dal Jo Phulko,  keep some flour aside for dusting. Divide the dough into large lemon side balls.Dust the dough portions in flour, flatten it and roll it into a 3 inch diameter circle.Place about 2 tablespoons of the stuffing in the center, gather the edge and seal it. Carefully roll it out into a circle about 6-7 inches in diameter.Heat a skillet over medium heat and cook the moong dal paratha in oil until cooked through, and has golden brown spots on both sides.Repeat with the remaining portions of the dough and the Dal paratha filling. Serve this Bhugi Dal Paratha Recipe - Moong Dal Paratha with Roasted sindhi papad and Boondi Raita Recipe Spiced With Black Salt for a complete meal.