Green Lentil Flatbread

This is a rather simple recipe to use leftover lentils. It is healthy, delicious, and quick to prepare. I used boiled Green Mung Beans. This variety of beans is a great source of proteins and is high in soluble fiber. I pressure cooked the 1 cup of the beans in 2 cups of water. I had some left over from the previous evening’s meal, so I thought of incorporating it in a flatbread (also called paratha).



Green Mung Beans (Boiled): 1/4 cup

Whole wheat Flour: 1/2 cup

Water (Lukewarm): 1/4 cup

Milk (at Room Temperature): 1/8 cup

Cumin seeds: 1 tsp

Salt to taste

Put the beans/ dal and other dry ingredients in a bowl. Mix well, while gently crushing the boiled beans. Slowly add milk and knead. The dough will be dry at this point. Add water in batches such that you can knead the dough to the desired consistency. Cover the bowl (in which you kneaded the dough) with a lid and let stand for about 10 minutes.

You’re now on your way to savor this delicious Indian Flatbread. Hold on, not so fast. You still have to make the flatbread. Take a small ball (about the size of a golf ball) from the kneaded dough and roll and press it between your palms gently. Now flatten the ball with a rolling pin. You don’t have to make it superthin (like chapati/ roti).

Preheat the pan. Gently lift the bread and place it on the pan. Drizzle some clarified butter (ghee) on the bread. When the bread browns slightly, flip it and brush some more butter/ ghee on this side too. Lift (with tongs, don’t burn your fingers) to check whether the other side is cooked. You’ll know it when you can see brown spots. Your flatbread is cooked and ready to be savored.


Serve hot with yoghurt or pickle or green chutney.