I had never heard about dal ka paratha until my engineer, My friend Dimple, used to get this dal paratha for lunch at least two times a week. You can prepare it with freshly cooked dal or leftover dal sitting in the refrigerator. I usually love the dal paratha made from leftover Spinach Dal, Chana Dal or Moong Dal. If you are lazy to cook, mix leftover dal with wheat flour along with spices, and trust me, parathas are so yummy, our family loves them. It’s great for Kids lunch box, office lunchbox, breakfast, or even road trips. You can also meal prep by freshly cooking the plain dal the previous night and making these parathas in the morning. You can eat it as it is or with pickles or raita.
Also check my Kids Lunch Box Series Posts
Dal Paratha + Pineapple Raita + Carrot Sticks
Ingredients
Wheat flour: I used whole wheat flour for this paratha. You can also use multigrain flour. Dal: You can either use freshly cooked dal or leftover dal in this recipe. One of these, either cooked toor dal, moong dal, or chana dal, can be used. Ginger: use minced or grated ginger. It’s optional. Ajwain (carrom seeds): Crush the ajwain before adding it to the paratha. It gives excellent flavor. Spices: cumin seeds, red chili powder, turmeric, amchur powder, and garam masala powder are used. Herbs: fresh, finely chopped coriander leaves or fenugreek leaves (methi) can be used. You may also use kasoori methi (dried fenugreek). Ghee or oil: I always prefer adding ghee for parathas, it makes parathas more soft and delicious.
How to Make Dal Paratha
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 a little oil on the dough and let it rest for at least 10-15 minutes. Make balls from the dough. I was able to get six balls. Roll the parathas to a 3-inch diameter using a chapati roller. Then, spread a little oil or ghee on it using a spoon. Fold from left and then right, as seen in this picture. Again, spread the oil and sprinkle some wheat flour. Fold from the top and the other side covering the previous fold (from the bottom). It should look like a square. Then, roll it to a slightly thick square-shaped paratha. Heat a tawa/skillet on medium heat, place the paratha and let it cook. Once you see bubbles, flip onto the other side and drizzle some ghee or oil on top. Flip again and drizzle oil or ghee on the other side until they have nice golden spots on both sides. Serve Dal ka paratha with curd, pickle, raita, or any gravy of your choice.
Serving Suggestions
Serve Dal Paratha with raita, a spicy pickle, or even a tangy chutney. If you want to pair it up with gravy or stir-fries, like rajma, aloo gobi, bhindi masala, and more.
How to Store the Dal Parathas?
Fridge: You can store the cooked toor dal parathas in an airtight container or wrap them in parchment paper/aluminum foil for up to 2 days in the refrigerator. Freezer: Wrap the cooked parathas in aluminum foil or parchment paper and place them in a freezer-safe container or ziplock bag. This way, parathas can be stored for up to two months. Reheat: You can reheat them in the microwave or griddle until they are heated. If frozen, thaw the dal parathas in the refrigerator overnight and heat them on the tawa/skillet for 1-2 minutes on each side until they turn warm and crispy.
Tips & Variations
Dal Quantity: I used ½ cup of thick-cooked dal for 1 cup of whole wheat flour. If you use thinner dal, then you can increase the quantity. Type of Lentils: I have used cooked toor dal. You can use any dal, like chana dal, masoor dal, yellow moong dal, green moong dal, or chickpeas. Or a mix of several dals. Leftover Dal: Use leftover dal from the previous night, that tastes even more, better because it will already have some masala in it. Fresh Herbs: Add finely chopped mint (pudina) to this toor dal paratha recipe for extra flavor. Greens: You can add freshly chopped spinach, or methi (fenugreek) leaves to the paratha. Onions: Finely chopped onions can be added too, but I didn’t add them to this recipe.
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