Dal Paratha Recipe – Easy Wheat Flour Flatbread with Lentils

Last Updated on 6 months ago by Neha Deshmukh

Dal Paratha Recipe – Easy Wheat Flour Flatbread with Lentils

Hey everyone! If you’re anything like me, you love a good paratha. There’s just something so comforting about a warm, flaky flatbread, especially when it’s stuffed with something delicious. And today, we’re making a super special one – Dal Paratha! This recipe is a fantastic way to use up leftover dal, turning it into a flavourful and satisfying meal. I first made this when I was trying to reduce food waste, and honestly, it’s become a family favourite. Let’s get cooking!

Yields: 8 parathas
Prep time: 15 minutes
Cook time: 15 minutes
Difficulty: Easy

Why You’ll Love This Recipe

This Dal Paratha recipe is a winner for so many reasons. It’s incredibly easy to make, even if you’re new to rolling parathas. It’s a brilliant way to use up leftover dal – seriously, don’t throw that goodness away! Plus, it’s packed with flavour and makes a wonderfully wholesome meal. It’s perfect for breakfast, lunch, or even a light dinner.

Ingredients

Here’s what you’ll need to make these delicious Dal Parathas:

• 1.25 cup Wheat flour (atta) – about 150g
• 0.5 cup Leftover dal (thick consistency) – about 120ml
• 1 teaspoon Red chili powder – about 5g
• 1 teaspoon Amchoor (dry mango) powder – about 5g
• 0.5 teaspoon Kitchen king masala – about 2.5g
• 0.25 teaspoon Garam masala – about 1.25g
• 0.125 teaspoon Turmeric powder – about 0.6g
• 1 tablespoon Ghee – about 15ml
• Salt to taste
• Water as needed
• 1 (optional) Onion, finely chopped
• 1 (optional) Green chili, finely chopped
• 0.25 (optional) cup Coriander leaves, chopped – about 25g

Ingredient Notes

Let’s talk about a few key ingredients to make sure your parathas turn out just right:

Wheat Flour (Atta) – Types and Uses

I prefer using whole wheat flour (atta) for this recipe, as it gives the parathas a lovely rustic flavour and texture. You can find different types of atta – fine, coarse, or a blend. I usually go for a medium-fine atta.

Leftover Dal – Best Types for Paratha & Consistency

Any thick consistency dal works beautifully here! My personal favourites are toor dal (pigeon pea) or masoor dal (red lentil). Make sure your dal isn’t too watery; it should be fairly thick so it holds its shape in the paratha.

Amchoor Powder – The Tangy Secret

Amchoor powder is a game-changer! It adds a lovely tangy flavour that balances the richness of the dal and spices. If you don’t have amchoor, you can substitute with a squeeze of lemon juice, but the flavour won’t be quite the same.

Kitchen King Masala – Regional Variations & Flavor Profile

Kitchen King Masala is a popular spice blend in North India. It’s a bit hard to describe – it’s savoury, slightly tangy, and has a wonderful depth of flavour. You can find it at most Indian grocery stores. If you can’t find it, you can try substituting with a mix of coriander powder, cumin powder, and a pinch of black salt.

Ghee – Traditional vs. Oil for Cooking

Traditionally, parathas are cooked in ghee for that authentic flavour and flaky texture. However, you can absolutely use oil (vegetable, canola, or sunflower) if you prefer. Ghee just adds that extra richness!

Step-By-Step Instructions

Alright, let’s get down to making these parathas!

1. In a mixing bowl, combine the wheat flour, leftover dal, red chili powder, amchoor powder, Kitchen King masala, garam masala, turmeric powder, ghee, and salt. Mix everything together really well.
2. Now, add water gradually, a little at a time, and start kneading the dough. You want a soft, pliable dough – not too sticky, but not too dry either. If it’s sticking to your hands, sprinkle a little extra flour and keep kneading.
3. Knead the dough for about 5-7 minutes until it’s smooth and elastic. Then, let it rest for 10 minutes. This allows the gluten to relax, making the parathas easier to roll.
4. Divide the dough into 8 equal balls. Cover them with a damp cloth and let them rest for another 10 minutes.
5. Time to roll! Take one dough ball, flatten it slightly, dust it with flour, and roll it out into a thick paratha – about 6-7 inches in diameter. Don’t worry about making it perfectly round!
6. Heat a tawa or skillet over medium heat. Place the paratha on the hot tawa and cook for about 1-2 minutes, pressing gently with a spatula.
7. Flip the paratha and cook the other side for another 1-2 minutes. Drizzle a little oil or ghee around the edges for extra crispiness.
8. Cook until both sides are golden brown and the paratha is cooked through.
9. Repeat with the remaining dough balls.

Expert Tips

• Don’t over-knead the dough: Over-kneading can make the parathas tough.
• Resting is key: Allowing the dough to rest is crucial for soft parathas.
• Medium heat is your friend: Cooking on medium heat ensures the parathas cook evenly without burning.
• Press gently: Pressing the paratha with a spatula while cooking helps it cook evenly and become flaky.

Variations

• Vegan Dal Paratha: Simply substitute the ghee with oil.
• Gluten-Free Dal Paratha: Use a gluten-free flour blend instead of wheat flour.
• Spice Level Adjustment: Adjust the amount of red chili powder to your liking. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations (e.g., Holi, Lohri): During festivals, my family loves to add a little bit of grated carrot or beetroot to the dough for colour and extra flavour.

Serving Suggestions

Serve these Dal Parathas hot off the tawa with a dollop of yogurt, a tangy pickle, or a side curry like chana masala (chickpea curry). They’re also delicious with a simple onion and lemon salad.

Storage Instructions

Leftover Dal Parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave.

FAQs

What type of dal works best in this recipe?

Toor dal or masoor dal are my go-to choices, but really, any thick consistency dal will work!

Can I make the dough ahead of time?

Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.

How can I prevent the parathas from becoming too hard?

Don’t overcook them! Cook them on medium heat and drizzle with ghee or oil. Resting the dough properly also helps.

What is Kitchen King Masala and where can I find it?

It’s a North Indian spice blend with a unique flavour. You can find it at most Indian grocery stores.

Can I freeze leftover dal parathas?

Yes, you can! Wrap them individually in plastic wrap and store them in a freezer-safe bag for up to a month. Reheat on a tawa or in a microwave.