Moong Dal And Spinach Stuffed Paratha With Spiced Prawn Curry Recipe

About this recipe

A creative fusion dinner featuring protein-rich moong dal and spinach stuffed parathas paired with a medium-spiced prawn curry, inspired by the coastal flavors of Karnataka.

Ingredients

• 500 g Prawns
• 250 ml Coconut Milk
• - Lemon Juice
• 500 Gms Buckwheat Flour
• 500 g Moong Dal
• 20 g Turmeric Powder
• 250g Ginger
• 250g Green Chilli
• 250g Coriander
• 10G Salt
• 20G Curry Leaves
• - Red Chilli
• - Onion
• 100 g Coriander Powder
• 100g Garam Masala

Instructions

1. Step 1: Boil the soaked moong dal with a pinch of salt and turmeric until soft but not mushy. Drain and mash lightly.
2. Step 2: In a pan, heat 1 teaspoon cooking oil. Add cumin seeds, ginger, and green chilies. Sauté for 1 minute, then stir in the chopped spinach. Cook until wilted and water is evaporated. Mix with moong dal, adjust salt, and set aside.
3. Step 3: Knead the whole wheat flour with water and a pinch of salt to form a smooth dough. Let it rest for 15 minutes.
4. Step 4: Divide the dough into equal portions. Roll out each portion, place a spoonful of moong dal-spinach mixture in the center, and fold the dough around it. Roll it again into a paratha shape.
5. Step 5: Heat a tawa (griddle) and roast the parathas with a minimal drizzle of cooking oil until golden spots appear on both sides. Set aside.
6. Step 6: For the curry, heat 1 tablespoon cooking oil in a pan. Add curry leaves, crushed garlic, red chili paste, and onions. Sauté until onions turn translucent.
7. Step 7: Add tomato puree, coriander powder, and garam masala. Cook until oil separates. Stir in coconut milk, tamarind pulp, and a little water. Bring to a simmer.
8. Step 8: Add prawns and cook for 5-7 minutes until fully cooked and tender. Adjust salt and finish with fresh lemon juice.
9. Step 9: Serve the prawn curry hot with the stuffed parathas. Garnish with fresh coriander, if desired.