Chur Chur Moong Dal Parantha

Ingredients 

• 1 cup moong dal
• 1½ cups whole wheat flour + for dusting 
• Salt to taste
• 4 tablespoons yogurt
• 2-3 green chillies, chopped
• 2 teaspoons dried mango powder
• 2 tablespoons fresh coriander leaves, finely chopped
• ¼ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• ¼ teaspoon cumin powder
• 2 teaspoons oil
• 8 teaspoons ghee + for drizzling 
• Pickle to serve

Method

1. Take moong dal in a bowl, add sufficient water and soak it for 3-4 hours. Drain and boil with salt till cooked completely taking care that the grains are intact.
2. Transfer the cooked dal into a chopper crush coarsely and transfer into a large bowl.
3. Add whole wheat flour, yogurt, green chillies, dried mango powder, coriander leaves, salt, turmeric powder, red chilli powder and cumin powder and mix well. Add sufficient water and knead into a semi-soft dough. Add 2 tsps oil and knead again. Cover and rest the dough for 15-20 minutes.
4. Divide the dough into equal portions and shape them into balls. Roll out each ball into a small disc, and spread 1 tsp ghee evenly. Sprinkle a little whole wheat flour and pleat, roll into a roundel, flatten it slightly and roll into a parantha.
5. Heat a non-stick tawa, place one parantha on it and cook for 1 minute. Flip and drizzle a little ghee and spread it evenly. Flip again drizzle a little ghee and spread it evenly. Cook, turning sides till both sides are evenly cooked and golden and crisp. Place them on a plate.
6. Crush each parantha and place on a serving plate, drizzle a little ghee on top and serve hot with pickle.