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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.
Prepare the Dough
Prepare the Dal Filling
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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.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 359.52 calories per serving with 13.2g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Stuff and Roll the Parathas
Cook the Parathas
Serve
Replace the ghee with a neutral vegetable oil or coconut oil for both the dough and for cooking.
Enhance the filling by adding finely grated carrots, crumbled paneer, or mashed potatoes for extra flavor and texture.
For a gluten-free version, use a mix of gluten-free flours like jowar (sorghum), bajra (pearl millet), and chickpea flour. Note that the texture will be different and rolling might be more challenging.
This recipe works well with other leftover dals like chana dal, moong dal, or even mixed dal.
The lentil (dal) stuffing provides a significant amount of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Made with whole wheat flour (atta), these parathas are rich in dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
The combination of complex carbohydrates from whole wheat and protein from dal ensures a slow and steady release of energy, keeping you full and energized for longer.
This dish is packed with essential vitamins and minerals from its various ingredients, including iron and folate from lentils, and B vitamins from whole wheat.
Yes, Dal Paratha is a nutritious meal. It's a good source of plant-based protein from lentils and complex carbohydrates and fiber from whole wheat flour. However, the healthiness depends on the amount of ghee used for cooking. For a healthier version, use minimal ghee or cook it like a phulka (dry roast) and apply ghee later.
A single Dal Paratha contains approximately 220-250 calories, depending on its size and the amount of ghee used. A serving of two parathas would be around 440-500 calories.
The three most important factors are: a very thick and dry filling, a soft and well-rested dough, and rolling with gentle, even pressure. If the filling is watery, it will tear the dough. If the dough is stiff, it won't stretch easily around the filling.
Absolutely! You can cook about 1/2 cup of toor dal or chana dal with salt and turmeric until very soft. Then, drain any excess water and mash it well. Let it cool completely before mixing in the other filling ingredients.
Store leftover parathas in an airtight container or a zip-lock bag in the refrigerator for up to 2 days. To reheat, place them on a hot tawa for about 30 seconds on each side. You can also freeze them by stacking them with parchment paper in between and storing them in a freezer-safe bag for up to a month.