Dal Paratha Recipe – Easy Whole Wheat Flatbread with Lentils & Carrots

Last Updated on 2 months by Neha Deshmukh

Dal Paratha Recipe – Easy Whole Wheat Flatbread with Lentils & Carrots

Hey everyone! If you’re anything like me, you always have leftover dal hanging out in the fridge. And honestly, sometimes I feel a little guilty just letting it sit there. But guess what? That leftover dal is a GOLDMINE for making the most delicious, comforting Dal Parathas! This recipe is a family favorite – quick, easy, and a brilliant way to use up those leftovers. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just any parathas. They’re packed with protein from the dal, a little sweetness from the carrots, and a lovely warmth from the green chilies. They’re perfect for a quick breakfast, a satisfying lunch, or even a light dinner. Plus, they’re surprisingly easy to make, even if you’re new to rolling parathas. Trust me, you’ll be hooked!

Ingredients

Here’s what you’ll need to whip up these beauties:

• 1 cup leftover dal (about 240ml)
• 2 cups whole wheat flour (about 240g)
• 1/4 cup cooked rice (about 60ml)
• 1/2 teaspoon salt (about 3g)
• 1/2 teaspoon red chili powder (about 2.5g)
• 3 chopped green chilies (adjust to your spice preference!)
• 1/4 cup coriander leaves, chopped (about 30g)
• 1/4 cup grated carrots (about 30g)
• 4 tablespoons ghee/oil (about 60ml) – for cooking and layering

Ingredient Notes

Let’s talk ingredients! A few little tips I’ve picked up over the years:

• Leftover Dal: Seriously, any dal works! Masoor, toor, moong – they all lend a lovely flavor. I usually use whatever I have on hand.
• Whole Wheat Flour (Atta): You can use regular whole wheat flour, or if you can find it, try using chakki atta – it’s stone-ground and gives a slightly more rustic texture.
• Spice Level: I love a little kick, but feel free to adjust the green chilies and red chili powder to your liking. My grandma always made hers super mild, while my friend Priya likes to add a pinch of cayenne pepper for extra heat!
• Ghee vs. Oil: Ghee adds a wonderful richness and flavor, but oil works just fine if you prefer. I often use a mix of both – a little ghee for layering and oil for cooking.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a large bowl, combine the leftover dal, whole wheat flour, cooked rice, salt, red chili powder, green chilies, coriander leaves, and grated carrots.
2. Now, start mixing everything together. Add a little water (or even whey if you have it – it makes the parathas extra soft!) gradually, until you form a stiff dough. You want it to be firm enough to roll, but not dry and crumbly.
3. Once you have a dough, give it a little rest! Cover it and let it sit for about 20-30 minutes. This allows the gluten to relax, making the parathas easier to roll.
4. Time to shape! Divide the dough into 12 equal portions. Roll each portion into a small disk.
5. Now for the layering magic! Spread a little ghee over the disk, fold it like a triangle, and then coil it into a round shape. This creates those lovely flaky layers.
6. Gently roll the coiled dough into a flat paratha, using a little dry flour to prevent sticking. Don’t worry if it’s not perfect – practice makes perfect!
7. Heat a skillet or tawa over medium heat. Cook the paratha on both sides until golden brown, applying a little ghee or oil for extra crispiness.

Expert Tips

Here are a few things I’ve learned along the way:

• Flaky Layers: Don’t skip the layering step! It’s what makes these parathas so special.
• Preventing Sticking: Keep a good supply of dry flour nearby for dusting. It’s your best friend when rolling parathas.
• Perfectly Cooked: Cook the parathas over medium heat. If the heat is too high, they’ll burn before they cook through.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with any plant-based oil.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of whole wheat flour. I’ve had good results with a mix of rice flour, potato starch, and tapioca starch.
• Spice Level Adjustment: For a milder flavor, reduce or omit the green chilies and red chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: Parathas are a staple during festivals like Lohri, Makar Sankranti, and Holi!

Serving Suggestions

These parathas are delicious on their own, but even better with:

• A dollop of creamy yogurt
• Your favorite pickle
• A refreshing raita (yogurt dip)
• A side of chole (chickpea curry)

Storage Instructions

If you have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days.

FAQs

Let’s answer some common questions:

• What type of dal works best for this recipe? Honestly, any dal you have on hand! Masoor, toor, moong – they all work beautifully.
• 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 do I prevent the parathas from becoming hard? Don’t overcook them! And make sure to apply enough ghee or oil while cooking.
• What is the best way to reheat leftover dal parathas? Heat them on a skillet or tawa with a little ghee or oil. This will help them regain their softness.
• Can I add other vegetables to the paratha dough? Definitely! Feel free to add grated potatoes, cauliflower, or spinach.

Enjoy! I hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!