Delicious Dal Paratha Recipe: A Flavorful Indian Breakfast

Explore the Unique Dal Paratha

In India, a variety of parathas are popular, including those stuffed with potatoes, cauliflower, or paneer. However, have you ever tasted a *Dal Paratha* (Lentil Paratha)? This delightful dish, filled with *Chana Dal* (split Bengal gram), is also referred to as *Dal Puri* and offers a unique flavor profile. Let’s dive into the recipe for making crispy and spicy *Chana Dal Parathas*, perfect for breakfast.

**Recipe for Dal Paratha**

Dal Paratha is an excellent choice for breakfast and pairs wonderfully with pickles, chutneys, or *raita*.
**Total Time:** 35 mins
**Preparation Time:** 10 mins
**Cooking Time:** 20 mins
**Course:** Breakfast
**Calories:** 200
**Servings:** Serves 2
**Cuisine:** Indian
**Ingredients for Dal Paratha:**
**Chana Dal (Split Bengal Gram):** 1 cup (soaked for 4-5 hours)
**Cumin Seeds (*Jeera*):** 1 teaspoon
**Asafoetida (*Hing*):** 2 pinches
**Green Chilies:** 2-3 (finely chopped)
**Ginger-Garlic Paste:** 1 teaspoon
**Turmeric Powder:** 1/2 teaspoon
**Red Chili Powder:** 1 teaspoon
**Garam Masala Powder:** 1/2 teaspoon
**Coriander Powder:** 1 teaspoon
**Fresh Coriander Leaves:** Finely chopped
**Salt:** To taste
**Oil:** 2 teaspoons
**Whole Wheat Flour:** 2 cups
**Salt:** 1/2 teaspoon
**Ghee or Oil:** For roasting the parathas and for the dough (*Moyan*)

**Steps to Prepare Dal Paratha:**

Begin by placing the soaked *Chana Dal* in a pressure cooker with a bit of water, turmeric, and salt. Cook until the cooker whistles 1 to 2 times, ensuring the lentils remain intact (*khadi*) but soft enough to mash easily. After cooking, drain the excess water and transfer the lentils to a bowl.

Next, heat 2 teaspoons of oil in a *kadhai* (wok or deep pan). Add cumin seeds and asafoetida (hing) to temper the oil. Then, incorporate the ginger-garlic paste and green chilies, sautéing for a few seconds. Add the boiled lentils along with red chili powder, coriander powder, garam masala, and salt to taste.

Cook the lentil mixture over medium heat for 4–5 minutes until all moisture evaporates. Once done, turn off the heat and mix in fresh coriander. Allow the mixture to cool, then grind it coarsely without adding water using a blender or traditional grinding stone. Your lentil stuffing is now ready.

For the dough, take whole wheat flour in a large bowl. Mix in half a teaspoon of salt and one teaspoon of oil. Gradually knead with lukewarm water to form a soft dough, cover it, and let it rest for 15–20 minutes.

Take a medium-sized ball of dough and shape it into a small cup. Place 2 teaspoons of the lentil stuffing in the center, sealing the dough by gathering the edges. Dust the ball with dry flour and roll it out gently into a round paratha.

Heat a griddle (tawa) over medium flame. Cook the paratha lightly on both sides. Then, apply ghee or oil to both sides, pressing down with a spatula until it becomes slightly crispy.

Your hot Chana Dal Paratha is now ready to be served. Enjoy it with mango pickle, spicy green chutney, boondi raita, or a delicious potato and tomato curry.