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Home » Recipes » Parathas/Roti/Chapati

Dal Paratha Recipe

Published: Jun 12, 2020 · Modified: Jan 6, 2022 by Bhavana Patil ·This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Dal paratha recipe is very popular in Punjab, Rajasthan, and Gujarat, a dish prepared with whole wheat flour, dal, and spices. You can prepare with any dal. I have used toor dal to prepare this paratha. This is a healthy, filling, and nutritious breakfast or lunch item. You can use leftover dal for this dal ka paratha recipe. But I prefer cooking fresh dal for kids lunch box.

dal paratha stacked on a plate with side of raita and dal
Dal Paratha

I had never heard about dal ka paratha until my engineering, My friend Dimple, used to get this dal paratha for lunch, at least two times a week.

So you can prepare with freshly cooked dal or leftover dal sitting in the refrigerator. I usually love the dal paratha made from leftover Spinach Dal and Chana Dal.

If you are lazy to cook, mix leftover dal with wheat flour along with spices, and trust me, parathas are so yummy, our family loves it.

It's great for Kids lunch box, office lunchbox, breakfast, or even road trips. You can also meal prep by freshly cooking the plain dal the previous night and making these parathas in the morning. You can eat as it is or with pickles or raita.

Also check my Kids Lunch Box Series Posts

Dal Paratha + Pineapple Raita + Carrot Sticks

lunchboxidea7 dal paratha
toor dal paratha

Dal Paratha Ingredients

  • Wheat flour: I used whole wheat flour for this paratha. You can also use multigrain flour.
  • Dal: You can either use fresh cooked dal or leftover dal in this recipe. One of these either cooked toor dal, moong dal, chana dal can be used.
  • Ginger: use minced or grated ginger. Its optional.
  • Ajwain (carrom seeds): Crush the ajwain before adding to the paratha. It gives excellent flavor.
  • Spices: cumin seeds, red chili powder, turmeric, amchur powder and garam masala powder are used.
  • Herbs: fresh finely chopped coriander leaves or fenugreek leaves (methi) can be used. You may also use kasoori methi (dried fenugreek).
  • Ghee or oil: I always prefer adding ghee for parathas, it makes parathas more soft and delicious.

How to Make Dal Paratha

In a large bowl, add wheat flour, cooked dal, coriander leaves, jeera (cumin) seeds, ajwain, turmeric powder, red chili powder, garam masala, amchur powder, oil, and salt. Mix well.

Add very little water and make a smooth (but not sticky) dough. Smear little oil on the dough and let it rest for at least 10-15 mins.

step to prepare dough collage

Make balls from the dough. I was able to get six balls.

Roll the parathas to 3-inch diameter using a chapati roller. Then spread little oil or ghee on it using a spoon.

Fold from left and then right, as seen in this picture.

step to roll parathas in square shape collage

Again spread oil and sprinkle some wheat flour. Fold from the top and the other side covering the previous fold (from the bottom).

It should look like a square. Then roll it to a slightly thick square-shaped paratha.

step to roll chapati in to square collage

Heat a tawa/skillet on medium heat and place the paratha and let it cook. Once you see bubbles, flip onto the other side drizzle some ghee or oil on top.

Flip again and drizzle oil or ghee on the other side until they have nice golden spots on both sides.

step to cook parathas collage

Serve Dal ka paratha with curd, pickle, raita, or any gravy of your choice.

leftover dal paratha

Tips & Variations

  • I have used ½ cup of thick cooked dal for 1 cup of wheat flour. If you use thinner dal, then you can increase the quantity.
  • I have used cooked toor dal. You can use any dal like chana dal, chickpeas, masoor dal, yellow moong dal, or green moong dal. Or a mix of several dals.
  • Use leftover dal from the previous night, that tastes, even more, better because that will already have some masala in it.
  • You can add finely chopped mint (pudina) for extra flavor for this toor dal paratha recipe.
  • You can add freshly chopped spinach or methi (fenugreek) leaves to the paratha.
  • Finely chopped onions can be added too but I didn't add them to this recipe.

More Dal Recipes

  • Dal Tadka
  • Butternut Squash Dal
  • Masoor Dal
  • Moong Dal
  • Chana Dal

More Paratha Recipes

  • Avocado Paratha
  • Palak Paneer Paratha
  • Lauki(Bottle Gourd) Paratha
  • Chole Paratha
  • Zucchini Carrot Paratha
  • Sweet Potato Paratha
Tried this recipe?Don’t forget to give a ★ rating below
A stack of Dal parathas on a serving plate with raita on side

Dal Paratha

Bhavana Patil
Dal paratha is a very popular in Rajasthan and Gujarat, dish prepared with whole wheat flour, dal and spices.
4.5 from 6 votes
Print Recipe Pin Recipe
Servings: 2
Calories : 198
Course: Main Course
Cuisine: Indian
Diet: Vegan, Vegetarian
Method: Stovetop
Prep Time : 10 minutes
Cook Time : 15 minutes
Total Time : 25 minutes

Ingredients
  

Measuring cup used 1 cup = 250ml

  • 1 cup whole wheat or multigrain flour
  • ½ cup cooked toor dal
  • ½ teaspoon ginger grated, (optional)
  • ½ teaspoon jeera(cumin) seeds
  • ¼ teaspoon carom seeds (ajwain)
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon amchur powder (optional)
  • ½ teaspoon garam masala powder
  • salt to taste
  • 2 tablespoon chopped coriander or little kasuri methi
  • 2-3 tablespoon oil or ghee for cooking
  • ⅓ cup water for kneading

Instructions
 

  • In a large bowl, add wheat flour, cooked dal, coriander leaves, jeera (cumin) seeds, ajwain, turmeric powder, red chili powder, garam masala, amchur powder, oil, and salt. Mix well.
  • Add very little water and make a smooth (but not sticky) dough. Smear little oil on the dough and let it rest for at least 10-15 mins.
  • Make balls from the dough. I was able to get six balls.
  • Roll the parathas to 3-inch diameter using a chapati roller. Then spread little oil or ghee on it using a spoon.
    Fold from left and then right, as seen in this picture.
  • Again spread oil and sprinkle some wheat flour. Fold from the top and the other side covering the previous fold (from the bottom).
    It should look like a square. Then roll it to a slightly thick square-shaped paratha.
  • Heat a tawa/skillet on medium heat and place the paratha and let it cook. Once you see bubbles, flip onto the other side drizzle some ghee or oil on top.
    Flip again and drizzle oil or ghee on the other side until they have nice golden spots on both sides.
  • Serve Dal Paratha or Dal ka paratha with curd, pickle, raita, or any gravy of your choice.

Notes

Tips & Variations:

  1. I have used ½ cup of thick cooked dal for 1 cup of wheat flour in this recipe. If you use thinner dal, then you can increase the quantity.
  2. I have used cooked toor dal in this recipe. You can use any dal like chana dal, chickpeas, masoor dal, yellow moong dal, or green moong dal. Or a mix of several dals.
  3. Use leftover dal from the previous night, that tastes, even more, better because that will already have some masala in it.
  4. You can add finely chopped mint (pudina) for extra flavor for this toor dal paratha recipe.
  5. You can add freshly chopped spinach or methi (fenugreek) leaves to the paratha.
  6. Finely chopped onions can be added too but I didn't add them to this recipe.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 198kcalCarbohydrates: 12gProtein: 4gFat: 14gSaturated Fat: 2gSodium: 311mgPotassium: 125mgFiber: 4gSugar: 1g
Keyword dal paratha, leftoverdalrecipes, lentil recipes
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Hi There! Welcome to my blog! I’m Bhavana. Here you’ll find easy recipes for your Instant Pot, Kids Lunch Box ideas, Keto/LowCarb, Air-fryer recipes plus more wholesome, easy Vegetarian/Vegan Indian recipes that your family will love. More about me →

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