A delicious and wholesome North Indian flatbread made by stuffing spiced leftover dal into a soft whole wheat dough. It's the perfect way to turn last night's lentils into a hearty breakfast or lunch, best served with yogurt and pickle.
Prep20 min
Cook25 min
Servings4
Serving size: 2 parathas
360cal
13gprotein
69gcarbs
5g
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Ajwain (Also known as carom seeds)
1 tsp Salt (Divided for dough and filling)
1 tbsp Ghee (For kneading the dough (moyan))
1 cup Water (Use as needed for kneading)
1.5 cup Cooked Toor Dal (Must be thick and cooled. Leftover dal works best.)
0.5 cup Onion (Finely chopped)
2 pcs Green Chilli (Finely chopped, adjust to taste)
A vibrant and tangy South Indian condiment made with ripe tomatoes, onions, and a blend of aromatic spices. This versatile chutney, with its perfect balance of sweet, sour, and spicy notes, is an essential accompaniment for idli, dosa, uttapam, and various other South Indian dishes.
Protein-packed dal paratha with tangy tomato chutney - a fiber-rich, homestyle start to your day!
This punjabi dish is perfect for breakfast. With 422.65999999999997 calories and 14.44g of protein per serving, it's a low-fat, high-fiber option for your meal plan.
fat
Ginger
(Freshly grated)
2 tbsp Coriander Leaves (Freshly chopped)
0.5 tsp Red Chilli Powder (Adjust to your spice preference)
In a large mixing bowl, combine 2 cups of atta, 0.5 tsp ajwain, 0.5 tsp salt, and 1 tbsp of ghee. Mix well with your fingertips until the ghee is incorporated.
Gradually add water, a little at a time, and knead for 7-8 minutes to form a soft, smooth, and pliable dough. It should be softer than chapati dough.
Cover the dough with a damp cloth and let it rest for at least 20 minutes. This helps the gluten relax, making the parathas softer.
2
Prepare the Dal Filling
Ensure your cooked dal is very thick. If it's watery, cook it in a pan on medium heat for 5-7 minutes, stirring constantly, until all excess moisture evaporates. Let it cool completely.
In a separate bowl, add the cooled, thick dal. Mash it slightly with a fork if it has whole lentils.
Add the finely chopped onion, green chillies, grated ginger, and coriander leaves to the dal.
Add all the dry spices: 0.5 tsp red chilli powder, 0.25 tsp turmeric powder, 0.5 tsp cumin powder, 0.5 tsp garam masala, 0.5 tsp amchur, a pinch of asafoetida, and the remaining 0.5 tsp of salt.
Mix everything thoroughly to form a uniform, thick, and non-sticky filling. Taste and adjust seasoning if needed.
3
Stuff and Roll the Parathas
After resting, knead the dough for another minute. Divide the dough and the filling into 8 equal portions and roll them into smooth balls.
Take one dough ball and dust it with dry atta. Use your fingers to flatten it into a 3-4 inch disc, creating a small cup shape with thicker edges and a thinner center.
Place one portion of the dal filling in the center. Gently bring the edges of the dough together, pleating as you go, to enclose the filling completely. Pinch the top to seal it tightly and remove any excess dough.
Carefully flatten the stuffed ball with your palm. Dust it lightly with dry atta again and gently roll it out into a 6-7 inch circle. Apply even, light pressure to prevent the filling from tearing through the dough.
4
Cook the Parathas
Heat a tawa (flat griddle) over medium-high heat. Once hot, place the rolled paratha on it.
Cook for about 30-45 seconds until you see small bubbles forming on the surface. Flip the paratha.
Cook the other side for about 30 seconds. Drizzle about 1/2 tsp of ghee on the top surface.
Flip it again. Now apply ghee on the other side. Press gently with a spatula, especially around the edges, to help it puff up.
Cook, flipping a couple of times, for about 2-3 minutes total per paratha, until both sides are golden brown with crispy spots.
Repeat the process for all remaining parathas, stacking them in a casserole or insulated container to keep them soft.
5
Serve
Serve the hot Dal Parathas immediately with a side of plain curd (yogurt), your favorite pickle (achar), or a dollop of white butter (makkhan).
63cal
1gprotein
7gcarbs
4gfat
Ingredients
400 g Roma Tomatoes (Approx. 4 medium, ripe and roughly chopped)
1 medium Red Onion (Approx. 150g, roughly chopped)
2 tbsp Sesame Oil (Also known as gingelly oil, divided)
1 tsp Chana Dal
1 tsp Urad Dal
4 cloves Garlic (Peeled and roughly chopped)
1 inch Ginger (Peeled and roughly chopped)
4 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color and mild heat)
0.25 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chili Powder (Optional, for enhanced color)
1 tsp Jaggery (Grated or powdered. Can substitute with sugar.)
1 tsp Salt (Adjust to taste)
0.5 tsp Mustard Seeds
0.25 tsp Asafoetida
1 sprig Curry Leaves (About 10-12 leaves)
2 tbsp Water (As needed for grinding)
Instructions
1
Sauté Dals and Aromatics
Heat 1.5 tablespoons of sesame oil in a pan or kadai over medium heat.
Add the chana dal and urad dal. Sauté for 1-2 minutes, stirring constantly, until they turn light golden and aromatic. Ensure they do not burn.
Add the dried red chilies, chopped onion, garlic, and ginger. Continue to sauté for another 3-4 minutes until the onions soften and become translucent.
2
Cook the Tomatoes
Add the chopped tomatoes, turmeric powder, Kashmiri red chili powder (if using), and salt. Mix everything together thoroughly.
Cover the pan and cook for 8-10 minutes on a medium-low flame, stirring occasionally. Cook until the tomatoes break down, become mushy, and oil begins to separate from the sides.
Stir in the grated jaggery and cook for one more minute until it dissolves completely, balancing the flavors.
3
Cool and Grind the Mixture
Turn off the heat and allow the mixture to cool down completely to room temperature. This is a crucial safety step to prevent hot steam from building pressure in the blender.
Once cooled, transfer the entire mixture to a blender or mixie jar.
Blend to a smooth or slightly coarse paste, as per your preference. Add 1-2 tablespoons of water only if necessary to aid the grinding process.
4
Prepare the Tempering (Tadka)
In a small tadka pan, heat the remaining 0.5 tablespoon of sesame oil over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30-45 seconds.
Add the asafoetida and fresh curry leaves. Be cautious as the curry leaves will crackle. Sauté for about 30 seconds until the leaves are crisp and fragrant.
5
Combine and Serve
Pour the hot tempering over the ground chutney in the blender jar or a serving bowl.
Mix well to incorporate the flavors of the tadka. Your authentic Tomato Chutney is now ready to be served.
