Dal paratha recipe is very popular in Rajasthan and Gujarat, a dish prepared with whole wheat flour, dal, and spices. It can be prepared with any kind of dal. I have used toor dal to prepare this paratha. This is a very 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.
I had never heard about dal ka paratha until my engineering, My friend Dimple, used to get this dal paratha for lunch, at least 2 times a week.
So this can be prepared 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, just 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 for road trips. You can also meal prep by freshly cooking the plain dal the previous night and make these parathas in the morning. They can be eaten as it is or with pickle or raita.
Also check my Kids Lunch Box Series Posts
Dal Paratha + Pineapple Raita + Carrot Sticks
How to Make Dal Paratha
Combine all the ingredients in a deep bowl, mix well .
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 6 balls.
Roll the parathas to 3-inch diameter using 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 then the other side covering the previous fold (from bottom).
It should look like a square. Then roll it to a slightly thick square shaped paratha.
Heat up a tawa/skillet on medium heat and place the paratha and let it cook. Once you see bubbles, flip on to the other side drizzle some ghee or oil on top.
Flip again and drizzle oil or ghee on the other side as well till 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.
Tips & Variations
- I have used ½ cup of thick cooked dal for 1 cup of wheat flour in this recipe. If you using thinner dal, then you can increase the quantity.
- 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.
- 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 dint add them to this recipe.
More Paratha Recipes
- Avocado Paratha
- Makhana(Lotus Seed) Paratha
- Lauki(Bottle Gourd) Paratha
- Chole Paratha
- Zucchini Carrot Paratha
Dal Paratha
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 chilli 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 6 balls.
- Roll the parathas to 3 inch diameter using 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.Then fold from top then other side covering the previous fold(from bottom).It should look like a square.Then roll it to a slightly thick square shaped paratha.
- Heat up a tawa/skillet on medium heat and place the paratha and let it cook.Once you see bubbles ,flip on to other side drizzle some ghee or oil on top.Flip again and drizzle oil or ghee on the other side as well till they have nice golden spots on both sides.
- Serve Dal Paratha with curd, pickle, raita or any gravy of your choice.
Notes
Tips & Variations:
- I have used ½ cup of thick cooked dal for 1 cup of wheat flour in this recipe.If you using thinner dal ,then you can increase the quantity.
- 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 mix of several dals.
- You can 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.
- You can add freshly chopped spinach or methi (fenugreek) leaves to the paratha.
- You can add finely chopped onions too but i dint add to this recipe.
Nutrition
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