Moong Dal Paratha, Tadka Raita | Healthy Nashta

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For Moong dal Paratha, rinse moong dal thoroughly and soak it in water for at least 4-6 hours. Grind the soaked moong dal into a coarse paste without adding too much water.

In a mixing bowl, combine the moong dal paste, whole wheat flour, cumin, kasoori methi, salt, turmeric, chilli powder, heeng, chopped ginger, chopped green chilli, finely chopped onion, mango pickle masala, mustard oil and chopped coriander.

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Mix the ingredients well and knead them into a soft dough. Add water as needed to achieve the right consistency. Cover the dough and let it rest for about 15-20 minutes. Divide the dough into equal portions and shape them into balls. Roll each ball into a flat, round paratha using a rolling pin. Heat a griddle or tawa over medium heat and cook the paratha on both sides using oil until golden brown spots appear. Repeat the process for the remaining dough balls.

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For Tadka Raita, In a bowl, whisk the curd until smooth and creamy. Add salt and chilli powder, then mix well. Add finely chopped onion, tomato, and fresh coriander to the curd mixture. Mix everything thoroughly.

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In a small pan, heat 3 tbsp of oil over medium heat. Add heeng to the hot oil and let it sizzle for a few seconds. Add dry red chillies and cumin seeds to the oil. Allow them to splutter and release their flavours. Pour the tempering over the prepared curd mixture. Mix well. Garnish with additional chopped coriander. Serve the tadka raita as a refreshing side dish with Moong Dal Paratha.