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4 Mins delivery
Dal Paratha
Serves 2
25 mins
198 Kcal
Dal Paratha is a healthy Indian flatbread that intersperses the goodness of lentils with whole wheat flour, providing a soft, flaky texture—a great meal enjoyed at breakfast, lunch, and dinner. Mixed with cooked lentils, often toor dal, and multiple aromatic spices and herbs, it forms a flavourful filling stuffed inside the dough made of whole wheat flour. The dough is rolled in round flatbreads and cooked in the tawa or skillet until golden, brown and crispy. The key to perfecting the dal paratha is its filling; it must be flavourful. It is softened with cumin, coriander powder, chilli powder, turmeric, garam masala, chopped onions, coriander, and green chillies for enhanced flavour and texture to the dal filling. The mixture then gets cooled down and mixed with the dough prepared using whole wheat flour, water, and a pinch of salt. The dough is soft and pliable, so it easily rolls out into the parathas. This dal paratha is super healthy, plus very delicious, because the lentils give it a good amount of protein, and the whole wheat flour is loaded with fibre. It goes well with a yoghurt, pickles, or curry side dish. This dal paratha recipe is just the way to bring home a healthy, fulfilling, and flavourful meal everybody there will love.
Ingredients required for Dal Paratha
- 1/2 cup toor dal
- 1 cup whole wheat atta
- 1/2 tsp ginger
- 1/2 tsp jeera
- 1/4 tsp ajwain
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder
- 1/2 tsp amchur powder
- 1/2 tsp garam masala
- Salt
- 2 tbsp coriander leaves
- 3 tbsp oil
Cooking steps for Dal Paratha
- 1Dal Paratha is the perfect go-to for a lazy day. Let's explore the recipe of dal paratha.
- 2Grab a bowl and toss in one cup of atta.
- 3Add 1/2 cup of cooked toor dal for that soft, earthy vibe.
- 4Now, spice it up! Grate 1/2 teaspoon of fresh ginger into the mix for a subtle kick, and follow that with 1/2 teaspoon of cumin seeds and ¼ teaspoon of carom seeds.
- 5These tiny seeds? Absolute game-changers for flavour.
- 6Next, sprinkle in ¼ teaspoon of turmeric powder for that golden glow and earthy undertone.
- 7Spice it up with red chili powder.
- 8Toss in 1/2 teaspoon of amchur powder (aka dry mango powder).
- 9Feeling fancy? Add 1/2 teaspoon of garam masala for that warm, cozy flavour that ties everything together.
- 10Don't forget the salt—just enough to balance all those spices perfectly.
- 11Chop up two tablespoons of fresh coriander leaves (or sub in a pinch of kasuri methi if you're feeling herby) and throw that in.
- 12The coriander brings freshness, while the kasuri methi adds a subtle, bitter edge that elevates the whole thing.
- 13Mix it all together like you're building the base for a flavour bomb.
- 14Drizzle in 2-3 tablespoons of oil or ghee to keep the dough soft and pliable, then gradually add about ⅓ cup of water.
- 15Knead it all together until you've got a smooth, soft dough that holds its shape without being stiff.
- 16Cover it with a damp cloth and let it chill for 15-20 minutes.
- 17Trust me, this resting step makes rolling way easier later.
- 18Once rested, divide the dough into equal-sized balls—whatever size you vibe with.
- 19Roll each ball into a smooth little sphere, then flatten it out on a lightly floured surface.
- 20Roll it into a circle about 6-7 inches wide; don't make it too thin because you don't want it falling apart on the pan.
- 21Heat up a tawa or griddle over medium heat.
- 22Once it's hot, toss on your rolled-out paratha.
- 23Let it cook until little bubbles start forming on the surface, then flip it.
- 24Drizzle some ghee or oil on the cooked side and flip again.
- 25Cook until both sides are golden brown with just the right amount of crispy edges.
- 26Repeat for all the dough balls.
- 27Serve your Dal Paratha hot with a dollop of yoghurt, some spicy chutney, or a side of pickle for that perfect tangy-salty combo.
- 28The soft, spiced filling from the dal paired with the crispy, golden exterior is an absolute win.
- 29Bonus? It's a genius way to use up leftover dal while making something that feels totally fresh and exciting.
- 30Dal Paratha isn't just a flatbread; it's a whole vibe.
- 31Breakfast, lunch, dinner—it's versatile, healthy, and straight-up delicious.
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FAQs
What makes dal paratha tasty?
Dal paratha is a delicious and nutritious food item prepared by amalgamating dal and spices. The richness and savoury flavour are infused into the whole wheat dough due to the spiced filling of dal. The lentil gram, toor dal, or moong dal is specially cooked and mixed with aromatic spices like cumin, turmeric, garam masala, or chilli powder. Adding fresh cilantro, green chillies, and onions adds that slight flavour profile complement. Ghee or oil seals it for a rich finish and crispy golden colour through cooking.
How do you serve dal paratha?
Dal paratha can eaten with a dollop of yoghurt, a pickle, or a side of raita, which provides a refreshing counterpoint to the spicy flavours of the parathas. It could accompany a vegetable curry or a simple green salad as an entire meal. The paratha can be cut into small portions and served as a snack with chutneys made of mint or tamarind, making it versatile enough for any time of the day.
How can you store dal paratha?
Store them after the dal paratha has entirely cooled after cooking. Once cooled, wrap in a clean kitchen towel or parchment paper. Store it in an air-tight container or ziplock bag in the refrigerator for 2-3 days. To reheat, you can heat them on a tawa or griddle with a bit of ghee or oil for a few minutes, or you can keep them in the microwave for a speedy reheating option. Dal parathas can be stored for extended periods by being placed in the refrigerator.