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    Home » Recipes » Indian Bread

    Dal Paratha

    January 27, 2023 by Kankana Saxena

    Jump to Recipe Jump to Video Print Recipe

    Dal Paratha is a healthy meal option and very popular in North of India. Cooked lentils are stuffed in whole wheat dough, rolled and cooked in a skillet. It is then enjoyed with yogurt on the side, pickle of your choice and may be some fresh-cultured butter too.

    Dal Paratha - Lentil stuffed flat bread

    Dal literary translate to lentils and cooked lentil Indian dishes are also referred to as dal

    My take on Dal Paratha

    My take on Dal Paratha actually came from my Mom, who would always cook the leftover lentils into a crumbly texture. It is popularly known as shukno dal in Bengali.

    The Bengali shukno dal is then enjoyed with steamed white rice with some mustard oil on the side.

    I took the same approach of making the shukno dal like my Mom but instead of enjoying with rice, I made stuffed paratha with it.

    Occasionally I also use the same lentil preparation and stuff in wheat dough to make poori, similar to Koraishuti Kochuri

    Ingredients for Dal Paratha

    Cooked Lentils - You want to use the kind of lentil that would cook to creamy consistency. Chana Dal is always the most common choice, but Whole Masoor Dal and Toor Dal will work too. I like to make it leftover lentils that gets to thicken by sitting in the fridge overnight.

    Spices - You can definitely add your choice of spices. I like to add just nigella seeds and asafoetida (hing).

    Fresh green chili - I like the subtle heat it adds to the filling. You can definitely use chili powder too for the heat.

    Tamarind concentrate - Ma always uses Tamarind concentrate to make shukno dal and I always liked the mild sour tastes it adds.

    Dal Paratha - Lentil stuffed flat bread

    Ingredients for the paratha dough

    Whole Wheat Flour - You can use multigrain or all purpose flour too.

    Carom Seeds - Carom seeds add a beautiful aroma to the paratha. It is however optional.

    Oil and Ghee - A little about of oil is added in the dough to get a soft texture of the dough. While making the paratha, I like to add some ghee, but you can use oil too.

    Hot water - Key to a soft dough that works best for paratha, is to use hot water when kneading the dough.

    The exact measurements for the ingredients can be found in recipe card below

    Steps to prepare the filling

    Steps to prepare Dal Paratha

    Step 1: You need cooked chana dal. I often make this with leftover dal. If you are cooking fresh dal, remember to add less water, as you want the consistency of the dal to be thick with less moisture.

    Step 2: In a heavy bottom pan, add oil and once it heats up, add nigella seeds and asafoetida. Stir it around for a few seconds.

    Steps to prepare the dal filling Dal

    Step 3: Add the cooked dal, turmeric powder, tamarind concentrate and keep cooking the dal by stirring frequently, so it doesn't get burnt at the bottom of the pan. You want to cook out all the moisture. It will take roughly 15 minutes.

    Step 4: Layer the dry dal mixture on a plate and let it cool it out completely. You can make this as a part of meal prep and store in the refrigerator for a few days.

    Steps to prepare the Dal Paratha

    Paratha dough steps

    Step 5: Prepare the dough using wheat flour or all purpose flour. Add carom seeds, salt and oil.

    Step 6: To knead the dough, always use very hot water little by little and keep kneading to bring the dough together. It should feel soft and pliable.

    Step 7: Divide the dough into small portions and roll them into a disc shape.

    Step 8: Flatten the disc to put the stuffing. Remember to always keep the edges thin as you flatted the small portions of the dough.

    Step 9: Very gently, stuff the filling and seal the edges by pressing the dough together. Then roll it into a ball shape. If there is too much water content in the lentil mixture, it will be difficult to stuff it.

    Step 10: Roll the stuffed paratha thin by dusting a little flour.

    Step 11: Cook the rolled paratha in a medium hot skillet. It will take roughly 2 to 3 minutes. You can pour ghee or oil as you cook the paratha.

    Step 12: If you roll the dough evenly without any tear, it will puff as you cook in the skillet. Sometimes it might puff and then tear as it continues cooking.

    Enjoy cooked paratha soon after preparing with yogurt, garlic achar or aam ka achar or your choice of achar and fresh butter.

    Watch the video in the recipe card below to understand the steps better

    Dal Paratha

    FAQs

    What kind of lentils can I use

    Typically, this paratha is prepared with chana dal (Bengal Gram) but you can use any lentils of your choice. You just have to make sure that the cooked lentil is dry and not watery.

    Why is the lentil stuffing still so sticky?

    If it's sticky, that could be because it still has a lot of moisture. If the moisture is not cooked out, you will find it difficult to stuff and roll.
    So, cook the dal for some more time.

    Can you prepare the filling in advance?

    Yes! You can prepare the filling in advance and store in an air tight jar in the refrigerator for a few days. You can also make the dough in advance and store the same way. Dough stays fresh for a day.

    Is Chana Dal same as Chickpea?

    Chana dal is split chickpeas. When you remove the brown skin and split the yellow pea, it is chana dal.

    Try these famous Indian stuffed Parathas

    Mooli Paratha

    Paneer Paratha

    Aloo Palak Paratha 

    Aloo Paratha 3 different ways

    Potato and Kale Stuffed Paratha

    Dal Paratha

    Daal Poori/ Deep fried Indian bread stuffed with Lentils

    Kankana Saxena
    Dal Paratha is a healthy meal option and very popular in North of India. Cooked lentils are stuffed in whole wheat dough, rolled and cooked in a skillet. It is then enjoyed with yogurt on the side, pickle of your choice and may be some fresh-cultured butter too.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Course Main Course
    Cuisine Indian
    Servings 3 people
    Calories 532 kcal

    Ingredients
     

    For the Lentil Filling

    • ½ cup Chana dal
    • 1 and ½ Tablespoon Oil
    • 1 Teaspoon salt
    • ½ Teaspoon Turmeric powder
    • 1 Teaspoon Hing (asafoetida)
    • 1 Teaspoon Nigella seeds
    • 3 Teaspoon Concentrated Tamarind

    For the Paratha Dough

    • 2 Cups Wheat flour
    • 1 Teaspoon Carom seeds
    • ½ Teaspoon Salt
    • 1 Tablespoon Oil

    To prepare the stuffed Paratha

    Instructions
     

    To prepare the Dal Filling

    • I used the leftover dal and removed all the dry red chili and bay leaf that I had used previously on the dal while I gave tadka. If you are using freshly prepared the dal, then make sure to soak the dal overnight and then cook it with little water and salt. Don't add too much water while cooking the dal as you want less moisture in it.
    • In a heavy bottom skillet, pour the oil and once it heats up, add the nigella seeds and asafoetida. Stir it around for a few seconds.
    • Add the cooked lentils and stir it around. Add turmeric if you didn't add while preparing the dal. Also add the concentrated tamarind paste and keep stirring as you cook all the moisture out of the dal. It will take roughly 10 to 15 minutes.
    • Once it's done, place it on a plate to cool it down completely.

    To prepare the Paratha dough

    • In a mixing bowl, add the flour, carom seeds, salt and oil. Give a mix.
    • Now pour hot water little by little and keep kneading to bring the dough together into a soft texture. Cover and let it rest for 30 minutes.

    To make the stuffed Dal Paratha

    • Divide the dough into equal portions. I made 8 parathas with this measurement.
    • Roll out the small portions into small disc and then take each disc one at a time to flatten it out, add the dal filling and close the edges by gently bringing it together. Watch the video to understand the step better
    • Once you are done stuffing all the small portions of the dough, you have to roll and cook the paratha individually.
    • Dust a little flour on your rolling board and rolling pin. Press down the filled dough gently on the rolling board and dust a little flour. Now start rolling gently from center to outwards. Rotate at 90 degree and roll again.
      Try to slowly roll from one end to the other, so it rolls evenly all around. Roll the paratha thin and try to take time in this step if you are new to rolling stuff parathas. If you apply too much pressure, the dough will tear and the filling will come out.
    • Once done, heat a heavy bottom skillet or cast iron skillet at medium heat.
    • Once the skillet heats up, place the rolled paratha. In about 30 seconds, you will see that the paratha is showing tiny bubbles on top. Drizzle a little oil/ghee all around and flip. If the paratha is rolled evenly without any tear, it will puff beautifully. Take it off the pan and continue rolling and cooking the parathas the same way.
    • As you roll and cook the rest of the parathas, cover the ones you prepared with a clean, dry towel or food cover.
    • Once done, rub little butter or ghee on the paratha and serve right away paired with pickle, yogurt, fresh butter and some salad may be.

    Video

    Nutrition

    Serving: 1ServingsCalories: 532kcalCarbohydrates: 88gProtein: 14gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.05gSodium: 1167mgPotassium: 142mgFiber: 11gSugar: 4gVitamin A: 2IUVitamin C: 0.3mgCalcium: 72mgIron: 5mg
    Keyword elevating leftover, healthy meal, Indian flatbread, paratha, stuffed flatbread

    More Indian Bread

    • Aloo Methi Kulcha
      Aloo Methi Kulcha
    • Mooli Paratha
      Mooli Paratha
    • Masala Poori
    • Paneer Paratha
      Paneer Paratha

    Reader Interactions

    Comments

    1. Mythreyi

      October 12, 2011 at 12:45 am

      Never heard this Dal Poori Kankana!!! Bookmarked your recipe, it's a must try for me 🙂

      -Mythreyi
      Yum! Yum! Yum!

    2. Yasmeen @ Wandering Spice

      October 08, 2011 at 12:50 am

      Thanks for introducing me to this gorgeous dish! I adore lentils and am always looking for new ways to use them. Lovely photos, too.

    3. Fern

      October 04, 2011 at 8:06 pm

      Love poori! And your photos are simply gorgeous!

    4. Sandra's Easy Cooking

      October 03, 2011 at 7:31 pm

      Yummy bread...look so crisp and perfect!! Great guest post, really enjoyed reading and drooling over pics!
      I wish you both great week ahead!

    5. CHeryl and Adam @ pictureperfectmeals.com

      October 02, 2011 at 11:50 am

      You know how much one of us loves Poori and that same someone is very happy to see this post! Again such a delicious recipe, for which we thank you and by the way the photos are just beautiful!

    6. Tanvi @ The Hathi Cooks

      September 30, 2011 at 8:57 pm

      Wow! I've never seen puris like this before! They look so delicious!

    7. Julie

      September 30, 2011 at 8:48 pm

      Lovely puris .. Filling is yum yum..
      First time here and you have a neat space.
      Do drop by my space too
      Erivum Puliyum

    8. Sandhya

      September 30, 2011 at 3:56 pm

      Thank u for making it to my space...

      Dal poori is just soo authentic...Lovely pics...

    9. Sarah@ Homestyle Cooking Around The World

      September 30, 2011 at 1:47 pm

      Wow- wonderful post= pictures & food! I will have to try these.

    10. Anna

      September 30, 2011 at 5:50 am

      I had difficulty in the Indian words, but I love that you are sharing important ingredients and tuff from the Indian cuisine and culture. I hope i can find all the ingredients so i can start working on this recipe.

    11. Rosa

      September 29, 2011 at 5:06 am

      Those look amazing! Nice lentil stuffing.

      Cheers,

      Rosa

    12. nisha

      September 29, 2011 at 2:59 am

      wow...i had no clue u cud stuff poori, which is one of absolute favs btw.
      Next time in in the deep frying mode, i shall give these a go...

    13. Ann

      September 28, 2011 at 9:58 pm

      This is absolutely amazing! I love flat breads, I love fried breads and I LOVE lentils! I buzzed this one - happily!

    14. Simply Life

      September 28, 2011 at 5:12 pm

      I love that these have lentils in them - brillant!

    15. Mary

      September 28, 2011 at 3:35 pm

      These look perfect! I have never heard of slow cooking lentils to dry them out like that. Now I want to try it and see what it tastes like.

    16. Lisa H.

      September 28, 2011 at 2:48 pm

      Beautiful poori n gorgeous photos..
      I've had poori before but not with. Lentils filling... brilliant 🙂

    17. Malli

      September 28, 2011 at 2:16 pm

      The Dal Pooris look so tempting... especially those photos make me want at least one bite of these yummy goodies!!

    18. Kimberley

      September 28, 2011 at 11:15 am

      I love poori! Not that I ever eat it, but still. Yummers.

    « Older Comments

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