Dal Paratha is a simple main course recipe that is made with cooked and mashed dal varieties and spices. You can have this dal paratha for your breakfast, lunch and dinner as well. It also suits well for lunch box recipes since it can be made in quick time. Dal Paratha is a complete meal by itself. You can serve this with simple onion raitha or with your desired side dish.
Moreover, this can be served for your children since they hesitate to eat dals when you give them in their real form. In the case of Dal Paratha, you will mix the dals with wheat flour so that you will never find the dals. I have used Moong Dal for the Dal Paratha recipe since Moong Dal is high in protein and fibre. But you can try any type of dal varieties as per your wish.
- Preparation Time : 10 mins
- Cooking Time : 20 mins
- Total : 30 mins
- Makes : 8-9 Parathas
- Course : Breakfast, Lunch and Dinner
- Cuisine : Indian
Ingredients for making Dal Paratha
- 1 cup Wheat Flour
- 1/2 cup Moong Dal
- 1/4 tsp Turmeric Powder
- 1 tbsp Red Chilli Powder
- 1/2 tsp Cumin Powder
- Ghee for frying parathas
- A Pinch of Asafetida (Hing)
- Salt to taste
Steps for making Dal Paratha
As a first step, cook dal for parathas. Add dal in the cooker. Pour enough of water, probably one or two inches above the dals. Add turmeric powder, hing and chilli powder into the cooker. Pressure cook the dal for about 7 to 8 whistles. So that the dal will be easy to mash smoothly.
Then open the pressure cooker once the pressure is released. Mash the dal into the smooth paste so that it will bind well with the wheat flour. Next, add wheat flour to the kneading vessel.
Then add required amount of salt and mashed dal to the wheat flour.
Mix and knead them into a smooth dough. Pour water if needed. Do not add excess water so that the dough will become sticky.
When your dough is ready, divide them into the 8 to 9 small dough balls.
Then place one of the dough balls over the rolling pin. Sprinkle some flour and start rolling a paratha using the rolling pin.
I have made it in a triangular shape, but you can make your desired shape. Roll all the parathas and set aside.
Next, heat the tawa and grease it with generous amount of ghee. Place the paratha and let it fry for few mins.
Pour ghee over the paratha edges so that the edges will be crispy. When the bottom of the paratha fried well, turn it upside down so that the other side also gets fried well.
Repeat the process for all the other parathas.
Dal Paratha is ready to serve hot.
- While boiling the dal, do not add excess water since the excess water in the dal will make the dough sticky.
- If you have excess water, boil the dal on high flame until the excess water evaporates.
- If you feel like your dough is sticky, add some more flour to adjust the consistency.
- You can also add a little quantity of ghee to the paratha dough so that the dough will remain moist.