Dal Paratha Recipe with step by step pictures: Soft and flaky paratha with the flavors of onion, green chilies, fresh coriander, spices such as red chili powder, coriander powder, cumin seeds, etc, and richness and taste of dal is the dal paratha. Paratha is a shallow fried Indian flatbread. The dal paratha is prepared using the leftover dal. I have used the leftover moong dal to make the dal paratha. Generally yogurt is added to make the dal paratha. However I have always never added the same. These parathas are so soft and juicy from the insides, yet crispy from the outside. These dal parathas can be served with some chilled yogurt and green chutney or some pickle and chai.
Leftover Dal: I have used the leftover moong dal to make the parathas. You can make these parathas with chana dal as well as arhar dal too. The quantity of dal needed to make the parathas depend upon the consistency of dal. I use 2 cups of leftover dal with 2 cups of whole wheat flour. I do not use yogurt or water to prepare the dough. Further the spices too should be adjusted. If the dal is too spicy, add the spices accordingly to make parathas.
Whole Wheat Flour: Generally recipes call for gram flour too. I like to use only whole wheat flour. However if you like your parathas crispier, you can also add in a little rice flour.
Spices: One and a half tsp of salt is enough to season 2 cups of whole wheat flour. The dal has its own salt. Other than this red chili powder, coriander powder and cumin seeds are used to season the parathas. You can adjust the quantity of these spices as per your liking.
Fresh Ingredients: Onions, green chilies, fresh coriander leaves are added to flavor the dal ka paratha.
Oil: I have used oil to fry the parathas. You can also use ghee for it. Further I have greased the parathas with little ghee.
If you have leftover dal, you can also use it to make delish dal poori. Other than dal paratha, there are a number of paratha recipes on the blog. Parathas are absolute comfort food. The same can be served for any meal during the day. The same can be packed for kids’ tiffin or lunch box too. And therefore there are a number of paratha recipes on the blog. You can check the same here.
Serve it with mango pickle and a cup of ginger-tea for a weekend brunch.
1.This recipe makes 12-15 parathas.
2.In a mixing bowl add in 2 cups of whole wheat flour, ½ tsp cumin seeds, 1 tsp red chili powder, 2 tsp coriander powder and salt to taste.
3.Next add in 1 chopped onion, 1 chopped green chili and a handful of chopped coriander leaves.
5.Add in 2 cups of cooked dal.
6.Prepare a semi soft dough. And let it rest for 15-20 minutes.
7.Take a portion.
8.Roll it in a thick roti. Apply little ghee on it.
9.Fold it horizontally and vertically, applying ghee at every layer.
10.Dust with some more flour.
11.Roll into a square paratha.
Tips:Yoo can skip the greasing of the insides of paratha. Instead simply roll it into a thick chapati.
12.Put it on a hot tawa. Fry it on low to medium flame using oil till golden brown.
13.Take the paratha on a kitchen towel and apply little ghee.
PREP TIME 20 minutes + 20 minutes rest time
COOK TIME 30 minutes
TOTAL TIME 50 minutes + 20 minutes passive time
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