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.
Although my mom often made the usual paneer paratha and aloo paratha, I had never heard of Dal a Paratha until my Engineer days. My friend Dimple, used to bring it for lunch at least twice a week.
You can prepare it with freshly cooked dal or leftover dal sitting in the refrigerator. I usually love the dal paratha made from leftover dal fry, spinach dal, chana dal, or moong dal.
If you're feeling too lazy to cook, just mix leftover dal with wheat flour and spices, and trust me, the parathas will turn out delicious! Our family loves them.
It's great for kids school lunch box, office lunchbox, breakfast, or even road trips. You can also prep your meals by freshly cooking the plain dal the previous night and making these parathas in the morning. You can eat it as it is or with chutneys, pickles, or raita.
Also check my Kids Lunch Box Recipes Posts
Dal Paratha + Pineapple Raita + Carrot Sticks
Ingredients
- Wheat flour: I used whole wheat flour for this paratha. You can also use multigrain flour.
- Dal: You can either use freshly cooked dal or leftover dal in this recipe. One of these, either cooked toor dal, moong dal, or chana dal, can be used.
- Ginger: use grated ginger or homemade ginger paste. It's optional.
- Ajwain (carrom seeds): Crush the ajwain before adding it 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 the following ingredients:
- 1 cup whole wheat (or multigrain flour)
- ½ cup cooked toor dal
- ½ teaspoon ginger, grated
- 2 tablespoons coriander leaves, finely chopped
- ½ teaspoon jeera (cumin) seeds
- ¼ teaspoon carom seeds (ajwain)
- ¼ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- ½ teaspoon garam masala powder
- ½ teaspoon amchur powder (optional)
- 1 teaspoon oil (optional)
- salt to taste
Mix everything well.
Add very little water and make a smooth (but not sticky) dough. Smear a little oil on the dough and let it rest for at least 10-15 minutes.
Make balls from the dough. I was able to get six balls.
Roll the parathas to a 3-inch diameter using a chapati roller. Then, spread a little oil or ghee on it using a spoon.
Fold from left and then right, as seen in this picture.
Again, spread the 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, place the paratha and let it cook. Once you see bubbles, flip onto the other side and 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 ka paratha with curd, pickle, raita, or any gravy of your choice.
Serving Suggestions
Serve dal paratha with raita, a spicy pickle, or even a tangy green chutney.
You can pair it with curries or stir-fries like rajma masala, aloo gobi, bharwa bhindi, and more.
How to Store the Dal Parathas?
Fridge:Â You can store the cooked toor dal parathas in an airtight container or wrap them in parchment paper for up to 2 days in the refrigerator.
Freezer: Wrap the cooked parathas in aluminum foil or parchment paper and place them in a freezer-safe container or ziplock bag. This way, parathas can be stored for up to two months.
Reheat: You can reheat them in the microwave or griddle until they are heated. If frozen, thaw the dal parathas in the refrigerator overnight and heat them on the tawa/skillet for 1-2 minutes on each side until they turn warm and crispy.
Tips & Variations
- Dal Quantity: I used ½ cup of thick-cooked dal for 1 cup of whole wheat flour. If you use thinner dal, then you can increase the quantity.
- Type of Lentils: I have used cooked toor dal. You can use any dal, like chana dal, masoor dal, yellow moong dal, green moong dal, or chickpeas. Or a mix of several dals.
- Leftover Dal: Use leftover dal fry from the previous night, it tastes even more, better because it will already have some masala in it.
- Fresh Herbs: Add finely chopped mint (pudina) to this toor dal paratha recipe for extra flavor.
- Greens: Add freshly chopped spinach, moringa leaves, or methi (fenugreek) leaves to the paratha.
- Onions: Finely chopped onions can be added, too, but I didn't add them to this recipe.
Dal Paratha
Ingredients
- 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
- â…“ 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:
- Dal Quantity: I used ½ cup of thick-cooked dal for 1 cup of whole wheat flour. If you use thinner dal, then you can increase the quantity.
- Type of Lentils: I have used cooked toor dal. You can use any dal, like chana dal, masoor dal, yellow moong dal, green moong dal, or chickpeas. Or a mix of several dals.
- Leftover Dal: Use leftover dal from the previous night, that tastes even more, better because that will already have some masala in it.
- Fresh Herbs: For extra flavor, you can add finely chopped mint (pudina) to this toor dal paratha recipe.
- Greens: You can add freshly chopped spinach, or methi (fenugreek) leaves to the paratha.
- Onions: Finely chopped onions can be added too, but I didn't add them to this recipe.
Nutrition
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