Lentils are great for proteins. However,you do not need to make a soup or dal each time you want to enjoy it. There are many other dishes you can make like halwa, dhokla,vada and paratha. Dal ka parantha is one such flatbread .It is one of the tastiest breakfasts made from left over dal recipes.Most of you might have heard about aloo paratha, gobi paratha but dal ka paratha is also just as amazing.
Dal paratha is a unique breakfast. It is a protein-rich stuffed flatbread which is best served with mint chutney. If not vegan, serve it with a dollop of butter & bowl of yogurt. Also, a good way of using left over dal from earlier dinner.You can make it for dinner or brunch or just have it for breakfast with ketchup.Serve it with some tangy nimbu ka meetha achar and it tastes heavenly in a tiffin.
Ingredients
Ingredients
for stuffing:
- moong dal soaked for few hours in water
- amchur/ dry mango powder
- turmeric powder
- red chilli powder
- coriander powder
- green chillies-ginger
- salt as per taste
- small bunch of cilantro leaves chopped
- garam masala powder optional
for flatbread dough:
- wholemeal flour
- salt as per taste
- water to knead a soft dough
- oil to cook the breadbread
refer to details in recipe card.
stuffing for dal ka paratha
Boil the mung dal for 15-20 minutes or until soft,do not overcook it.
Add the cooked dal with spices,cook for few minutes,turn off the heat.Drain the excess water and allow to cool down.
Heat oil,add ginger & chillies,saute for few minutes.
Step by pictures for the stuffed dal paratha
Knead a soft dough, roll a portion of dough into a small round flatbread.
Add 2 tablespoon of stuffing and gently close from all ends.
Roll it slowly into a stuffed flatbread
Cook on an iron pan using 1 teaspoon oil on both sides
Serve hot with mint chutney if vegan or with some yogurt raita.
Substitution
You can make it from any dal you might have cooked for dinner. Just heat it until water evaporates and stuff it. Else strain it if you are in a hurry. Similarly you can make left over khichdi paratha also instead of above daal roti recipe.
Variation
The stuffing of lentils makes it full of nutrients. This is an alternative to eating fried kachori in the breakfast. The stuffing of both mung dal kachori and paratha are the same. However, this flatbread uses less oil.
Both the kachori and parantha are traditionally served as breakfast in large parts of north India.Especially on Sunday, this is a lazy brunch menu. You eat it hot and and then relax to have a late lunch.
Related links
Moong dal paratha recipe
Ingredients
stuffing
- 1 cup moong dal soaked for few hours in water
- 1 teaspoon amchur dry mango powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon green chillies
- 1 teaspoon ginger
- 1 teaspoon salt
- 1 small bunch of coriander chopped
- 1 teaspoon garam masala powder optional
for flatbread dough
- wholemeal flour
- salt as per taste
- water to knead a soft dough
- oil to cook the breadbread
- Makes 9-10 paratha
Instructions
- Boil the mung dal for 15-20 minutes or until soft,do not overcook it.
- Drain the excess water and allow to cool down.
- Heat oil,add ginger & chillies,saute for few minutes.
- Add the cooked dal with spices,cook for few minutes,turn off the heat.
- Knead a soft dough,roll a portion of dough into a small round flatbread
- Add 2 tablespoon of stuffing and gently close from all ends.
- Roll it slowly into a stuffed flatbread
- Cook on an iron pan using 1 teaspoon oil on both sides
- Serve hot with mint chutney if vegan or with some yogurt raita.
Nutrition
FAQ
Yes, if you keep the oil to minimum.
Urad dal
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