Dal Paratha is an Indian flatbread recipe made using wholewheat flour, leftover dal and spices. Dal ka Paratha is a quick and easy recipe that can be prepared for a filling breakfast, brunch or lunch.
I have used leftover Gujarati toor dal but you can use any other dal to make Chana Dal Paratha or Moong Dal Paratha.
- Ingredients
- How to make Dal Paratha
- Dal Paratha Tips
- Serving Suggestion
- Storage
- Other Indian Flatbread Recipes
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.
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
Patta Gobi Ka 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!
- YouTube
Dal Paratha
Equipment
- 1 Bowl
- 1 flat worktop
- 1 Rolling Pin ,belan, velan
- 1 flat pan tawa
- 1 Spatula flat
Ingredients
- 2 cup whole wheat flour or more
- 1 cup dal cooked lentlis
- 3 tablespoon coriander freshly chopped
- Salt to taste
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon green chillies minced
- 3 tablespoon yogurt mild
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon sesame seeds
- 2 tablespoon oil
- Oil for shallow frying
Instructions
- In a big bowl place all the ingredients except oil ( for shallow frying ) and mix well with your hands. 2 cup whole wheat flour, 1 cup dal, 3 tablespoon coriander, Salt to taste, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 teaspoon green chillies, 3 tablespoon yogurt, 1 teaspoon red chilli powder, 1 teaspoon turmeric powder, 1 teaspoon sesame seeds, 2 tablespoon oil
- Add water little by little and knead a pliable dough (Only if needed)
- Cover the dough with a clean kitchen towel and rest it 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.
- 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 and continue cooking for about 30-40 seconds or until dark brown spots appear. Oil for shallow frying
- Flip it over one more time, and using the spatula, apply oil.
- 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.
- Serve hot with raita or plain yogurt and pickle.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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.
Dal Paratha
Equipment
- 1 Bowl
- 1 flat worktop
- 1 Rolling Pin ,belan, velan
- 1 flat pan tawa
- 1 Spatula flat
Ingredients
- 2 cup whole wheat flour or more
- 1 cup dal cooked lentlis
- 3 tablespoon coriander freshly chopped
- Salt to taste
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon green chillies minced
- 3 tablespoon yogurt mild
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon sesame seeds
- 2 tablespoon oil
- Oil for shallow frying
Instructions
- In a big bowl place all the ingredients except oil ( for shallow frying ) and mix well with your hands. 2 cup whole wheat flour, 1 cup dal, 3 tablespoon coriander, Salt to taste, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 teaspoon green chillies, 3 tablespoon yogurt, 1 teaspoon red chilli powder, 1 teaspoon turmeric powder, 1 teaspoon sesame seeds, 2 tablespoon oil
- Add water little by little and knead a pliable dough (Only if needed)
- Cover the dough with a clean kitchen towel and rest it 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.
- 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 and continue cooking for about 30-40 seconds or until dark brown spots appear. Oil for shallow frying
- Flip it over one more time, and using the spatula, apply oil.
- 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.
- Serve hot with raita or plain yogurt and pickle.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This easy Chana Saag recipe is a comforting meal prepared with chickpeas, spinach and Indian spices. Prepare chana saag just like your favourite Indian restaurant.
- What is Chana Saag?
- Ingredients
- Method
- Serving Suggestion
- Storage
- Other Chickpea Recipes
What is Chana Saag?
Chana Saag is a classic Indian curry you may recognise from restaurant menus. Cooked chickpeas are simmered in a delicious leafy greens and onion tomato sauce with warming spices.
Chana Saag is different to a normal chana masala or vegan chickpea curry because of the green leafy vegetable sauce.
As an umbrella term, “saag” can refer to spinach leaves, mustard greens, collard greens or basella (malabar spinach). The greens are either finely chopped or creamed into the sauce. A classic is Sarson da Saag served with Maize flour flatbreads.
We love to add spinach in this delicious Paneer Palak Kofta Curry .
In chana saag, you can either prepare the dish by added chopped spinach only or by blending spinach into the sauce, restaurant style.
Other Indian restaurant style recipes:
Chana Masala
Saag Aloo
Saag Paneer
Punjabi style Matar Paneer
Palak Paneer
Dum Aloo
Paneer Tikka Masala
Black Daal (Daal Makhani)
Ingredients
Full measurements can be found in the recipe card below
Chickpeas – also known as garbanzo beans. You can use dry chickpeas or a can of chickpeas for faster cooking time. I have cooked my chickpeas in the Instant Pot electric pressure cooker.
See my other Indian chickpea recipes .
Spinach – I have used fresh spinach but you can use frozen which works just as good for this recipe. Finely chop it.
Baby spinach is easiest to find in local supermarkets and it does not need to be blanch cooked before adding to the recipe as baby spinach leaves are tender.
Onion, garlic, ginger, green chilies – crushed to a paste or finely chopped.
Tomato puree – use either crushed fresh tomatoes or tomato paste.
Spices – red chili powder (alternatively use cayenne pepper), turmeric powder, ground coriander powder, ground cumin powder, garam masala powder. Note that often ground cumin and coriander powder is sold combined
Alternatively to individual spices, use this madras curry powder or homemade curry powder made with warm spices.
Oil – I have used olive oil, you can use flavourless oil
Optional:
Cumin seeds – tempered in oil.
Lemon juice – enhances the flavours, use fresh or bottled
Dried fenugreek leaves – if you happen to have them lying around, the quintessential ingredient to your homemade Indian curries tasting restaurant style is to add a large pinch of dried fenugreek leaves or kasoori methi. I have used kasoori methi in this recipe.
Method
Heat oil in a heavy bottomed pan or large skillet on medium heat. Once the oil is warm, add the cumin seeds – a teaspoon cumin seeds will do. Allow the cumin seeds to crackle and infuse their flavour into the oil.
Add the chopped onion, ginger garlic paste and green chillies. Sauté for 3-4 minutes or until the mixture has reduced. Do not cook on high heat as the mixture will burn and not properly cook
Add in the tomato puree and again cook until you see oil on the sides of the pan. Add the spices – red chilli powder, turmeric, ground cumin coriander and garam masala. Mix well.
If you are blending spinach into the sauce, add half the spinach, a cup of water and blend the masala using an immersion blender or jug blender to get a sauce.
Add the cooked chickpeas, add more water if required and salt to taste. Cook until the sauce has thickened up and turn off the heat.
If adding kasoori methi, crush a pinch in your palm and stir into the curry.
Toss in the remainder of the chopped spinach and stir in. It will wilt and will retain its vibrant green colour.
If using, add a little lemon juice or cream of choice at this stage.
Serving Suggestion
Chana Saag is best enjoyed the British Indian Restaurant way!
You need an Indian flatbread such as garlic and coriander naans , Peshwari Naans or soft chapatis .
Serve alongside jeera rice (cumin rice), plain basmati rice or Coconut Milk Pulao .
You need a bowl of Indian restaurant style Indian Onion Chutney or this Indian Onion Salad along with Indian Mint Sauce and poppadoms.
For drinks, go for Mango Lassi or a simple Sweet Lassi .
To end your meal on a sweet note, go for Gulab Jamun Cake or Vegetarian Mango Panna Cotta
Storage
Chana Saag tastes fantastic the next day as the flavours have a chance to build and deepen.
Store leftover curry in the fridge in an airtight container for up to 3 days. Reheat in a pan with a tablespoon of water or heat in the microwave until piping hot.
If preparing in advance, you can always add the spinach at the last minute before serving.
Chana Saag freezes well. Place in a freezer safe container and freeze for up to 3 months.
Allow to thaw and reheat in a pan with a pinch of garam masala or curry powder to revive the spices. You’ll have a delicious curry ready for the next time the craving hits!
Other Chickpea Recipes
Chickpea Salad with Avocado Dressing
Vegan Chickpea Tikka Masala
Bhel Puri
Tandoori Chickpea Tacos
Roasted Carrot and Chicpea Soup
Easy Chana Pulao
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!
- YouTube
Chana Saag
Equipment
- 1 pan
- 1 Instant pot Pressure Cooker
Ingredients
- 3 cup chickpeas cooked
- 1 ½ cup spinach fresh
- 1 cup tomatoes crushed
- ½ cup onion chopped
- 4 cloves garlic chopped
- 1 inch ginger chopped
- 2 medium green chilli chopped
- ⅛ cup oil
- 1 teaspoon cumin seeds
- 1 teaspoon chilli powder red
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ¼ teaspoon garam masala
- 1 teaspoon dried fenugreek leaves kasoori methi
- salt
- ½ teaspoon curry powder optional
Instructions
- In a pan , heat oil on medium heat. Add cumin seeds and let it splutter.
- Then add chopped onion with minced ginger, garlic and green chillies.
- Saute on low to medium heat until light brown (pinkish).
- Add the crushed or pureed tomatoes.
- Continue cooking until tomatoes reduce and the masala gets thicker.
- Add all spice powders and mix well.
- Cooking the mixture further minute or so.
- Add half of the spinach to curry mix and 1/2 cup water. Cook 40-50 seconds.
- Either use immersion blender to puree the mixture or transfer into the blender jug and make smooth puree.
- Add spinach puree back into the pan.
- Tip in cooked chickpeas, and some water. Mix well.
- Season with salt and add dried fenugreek leaves.
- Let the curry simmer for 10-12 minutes on low to medium heat.
- Add coconut milk to the chickpea curry, if using.
- Last, add the remaining chopped spinach leaves and turn off the heat.
- Mix well, add lemon juice (if using) and stir.
- Serve hot with rice, salad or naan, roti or paratha.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
