I have used leftover Gujarati toor dal but you can use any other dal to make Chana Dal Paratha or Moong Dal Paratha. The only time I’ve seen my Mum preparing these paratha is when we have a small container of leftover dal. Of course, no one wants to finish it off so it sits in the fridge for a few days before ultimately transforming into paratha. The dal paratha are healthier than plain paratha as they are filled with protein from the dal. They barely require flavouring as the dal will already have its own. The recipe is so versatile and easy to make anytime of the day. You can use any leftover dal, we sometimes use Spinach Chana Dal or Gujarati Chana Dal If you are feeling lazy, these Dal Paratha are a quick and delicious meal. Simply mix chapatti atta, leftover dal and some spices. Serve with yogurt, raita or pickle. They are great to transport for the day in lunch boxes or day road trips. If you love this recipe, you can of course boil some dal directly.
Why you’ll love this recipe
Indian style flatbread Great way to use leftover dal Budget friendly Vegetarian can be made Vegan easily Healthy and Nutritious Easy and Quick recipe Great for breakfast, lunch lunch-box or tea time snack
Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post Atta – you will need chapatti flour for this recipe, use white, brown, chakki, wholemeal or multigrain flour. The same flour we use to make our round and soft Gujarati Rotlis. Leftover Dal – mostly likely you will use leftover dal but you can boil dal and use it directly in this recipe. You just need to use more of the spices. Dal recipes: Garlicky Moong Dal, Sultani Dal, Trevti Dal, Mag ni Chutti Dal, Dhaba Dal Fry Another brilliant leftover dal recipe is Gujarati Dal Dhokli Yogurt – use any plain yogurt. It helps with making soft paratha. Ginger-garlic paste – this is optional depending on your preference and ingredients in dal. You may also want to leave out the garlic if you are taking the paratha away for travelling to avoid a strong smell Green chillies – again optional depending on the ingredients you used in your daal. If using, use minced fresh green chili Spices – red chilli powder, turmeric or amchur – add these to your spice level and based on the spices already in your dal Sesame seeds – sesame seeds add a really wonderful flavour and texture. Methi – optional, use fresh fenugreek leaves for extra flavour. I love paratha with lots of fresh methi – the taste is unparalleled! Oil plus extra for cooking – you can use ghee as well
How to make Dal Paratha
In a big bowl place all the ingredients and mix well with your hands. If using leftover dal, decide which ingredients you will need to add. Add water little by little and knead a soft but pliable dough. You may not need much water as dal has its own moisture. Pour a little oil over the dough and knead for a few seconds. Cover the dough with a clean kitchen towel and allow to rest for 10-12 minutes. When you are ready to make paratha, once again knead the dough for one or two minutes. Then divide the dough into equal size and make round balls. Dust the flour on the working surface, first roll one ball into a circle using rolling pin/velan. Heat griddle or tawa on a medium heat. Place a rolled paratha on the griddle and cook for 20-30 seconds or until the top starts to brown and slightly bubble. Turn the paratha over using a spatula, apply little oil onto the top and continue cooking for about 30-40 seconds or until dark brown spots appear. Flip it over one more time, and apply oil to this side. Carefully press down all over. Turn over again and repeat on the other side until you have the desired crispiness. Keep each paratha warm, while you repeat to cook them all.
Dal Paratha Tips
You can use whichever dal you have leftover whether it is made from chana dal, toor daal, masoor dal, yellow moong, green moong or mixed lentils The ingredients you add to the dough depends on the flavour and spiciness of the leftover dal. The amount of flour you add depends on how much moisture your dal has. As an approximate, go for half a cup of dal to one cup aata/flour. I recommend first mixing dal without adding any water and then add water when you have thoroughly mixed the dough. For flavour, add chopped fresh methi leaves to make Dal Methi Paratha or coriander leaves.
Serving Suggestion
Serve hot Dal Paratha with plain yogurt or raita such as butternut squash raita or roasted tomato raita
Sweet Lassi is a great cooling drink with paratha or simply make a steaming cup of Karak Chai.
Paratha go great with this Instant Keri no Chundo, Instant Raiti Gor Keri or Keri no Murabbo
Storage
As these paratha are made with leftover dal, they should not be stored for long periods. Keep leftovers in an airtight container in the fridge and reheat on the tawa. You can freeze the dal paratha in a stack by placing foil or parchment between each piece. Reheat on the stove from frozen.
Other Indian Flatbread Recipes
Masala Lachha Paratha Palak Paneer Matar Paratha Crispy Ajwain Paratha (Triangle Paratha) Bedmi Paratha Plain Thepla Masala Bhakhri As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note – This recipe was posted on our blog on the 5th of August 2018 since I have updated the post with new content and pictures.
