Whole Moong Paratha | Green Gram Paratha is a paratha that is stuffed with protein-rich whole moong beans. The paratha is a wholesome breakfast that is high in fiber.

Breakfast is a very important meal of the day as it breaks our overnight fast. Choosing the right breakfast is even more important. Whole Moong Parathas make an excellent breakfast, as they are healthy, quick, and easy. I have made them under Quick Breakfast Theme. Please make sure you soak the moong beans overnight.

Ingredients for Whole Moong Paratha | Green Gram Paratha

Whole Moong: Use good quality organic moong. Soak them overnight or at least for 4-6 hours.

Wheat Flour: I have used whole wheat flour to make the parathas, but you can also use multigrain flour.

Herbs: I use coriander and mint leaves. Mint adds to the flavor of the paratha.

Spices: I use gram masala, whole coriander seeds, salt, and dry mango powder.

Onion & Green Chilly: Onion gives a wonderful crunch, while green chilies add a slight zing to the parathas.

Ghee: Ideally ghee tastes best, however, it can be substituted with any cooking oil.

How to make Whole Moong Paratha | Green Gram Paratha

Soak the Moong Beans and Cook

Firstly, soak the whole moong at night or for at least 2-3 hours.
Discard the water and rinse again, add fresh water, salt, and a pinch of turmeric to a pressure cooker.
After two whistles, switch off the flame.
Once the pressure is released, open the cooker and drain any excess water.
Reserve the water, and use it to knead the dough.
Alternatively, cook the moong in an open pot.
Let the boiled moong come to room temperature.

Knead the Dough

Now, we shall knead a pliable dough, using the reserved water from the boiled moong.
Add very little salt as the reserved water has salt.
Cover and keep it aside.

Moong Bean Stuffing

For stuffing, we will mix boiled whole moong, coriander leaves, mint leaves, chopped green chilies, and onions. Also, mix in some red chilly powder, garam masala, whole coriander seeds, and some dry mango powder. You can skip the red chilly if you want a beautiful green color of the paratha. ( I have not used any ). Mix everything very well and divide the mix into 4 parts.

Now let’s roll the parathas.

Divide the dough into four parts and make balls. Dust the surface with flour and roll the ball into a disc about 5”. Now apply some ghee or oil to the disc. Sprinkle some dry flour and place a generous amount of stuffing. Now sprinkle some more flour on top and bring together the edges to seal the paratha. Flatten the ball and again using dry flour roll the paratha. Be gentle while rolling. Roll all parathas in the same manner.

Let’s cook the Whole Moong Parathas | Green Gram Paratha

Heat a griddle on medium flame. Place the paratha one by one on the hot griddle and cook each side for 1/2 a minute. Apply ghee on both sides and cook, turning sides, till both sides are evenly golden. Similarly, cook the rest of the parathas.

Serving Suggestions

Whole Moong Paratha is a complete breakfast, a hot paratha, with a dollop of butter or ghee is to die for.

We Sindhi’s make Sindhi Aaloo which pair with just about anything.

Go ahead and serve the paratha with Stuffed Banarasi Red Chilly Pickle or any other pickle of your choice.

Fresh homemade curd and paratha are a classic combo.

I have served it with Boondi Raita.

Serve the paratha with papad.

Paratha and a cup of hot tea, and you are sorted till lunch.

We have many options to choose from, and at the same time, you can serve with all of them.

Storage Suggestions

Paratha’s taste best when served hot right from the griddle, but trust me these taste as good when served at room temperature.

Alternatively, half cook the paratha for 15 seconds on each side, without oil. Stack them by keeping butter paper in between and freeze them in freezer-safe bags. When consuming cook on medium flame with ghee or oil till golden.

Health Benefits of Whole Moong | Green Gram

Moong Beans are rich in vitamins and minerals.
They are a good source of antioxidants, which reduces the risk of chronic diseases.
As these are rich in potassium, magnesium, and fiber, they may reduce blood pressure.
Promotes weight loss as they keep us full for a long.

How else can I use Whole Moong?

Whole Moong is protein rich and very versatile.
I prefer to soak it as it reduces the cooking time.
If you forget to soak it, you can still pressure cook it in under 15 minutes. Make a variety of curries, like Gujarati Style Mag, or Mungalachi Misal, or even Sindhi Style Munga.
Make moong bean sprouts, they are very nutritious and easy to make. Use them in salads, chats, and stir fry.
Soak and grind the whole moong to make Dosa.

Some Paratha Recipes –

Moong Dal Paratha
Bedmi Paratha
Onion and Mint Paratha
Matar Paneer Paratha

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