Lentil (Dal) Paratha

Name: Lentil (Dal) Paratha
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10
Cuisine: Indian
Ingredients: 1 cup Lentils (cooked/leftover); 1.5 cup Wheat Flour; 1 Onion (medium-sized, chopped); 2 Green Chilli, chopped; 1 tsp Salt; 1 tsp Red Chilli Powder; 1 tsp Coriander Powder (coarse/ground); 1 tsp Dry Pomegranate Seeds (Anardana); 1 tbsp Dry Fenugreek Leaves (Kasuri Methi); 0.5 tsp Garam Masala; Oil (for brushing parathas); 2 tbsp Coriander leaves (chopped, optional); Water (for dough, if required)

by Leena Kohli (@leenakohli)

Prep Time

10min

Cook Time

15min

Total Time

25min

IndianBreakfastLunchVegetarianVegan

This Lentil Paratha recipe could be the perfect solution if you struggle to get your children to eat lentils. Give it a try and see if your kids will ask for seconds! Don't let your leftover lentils go to waste – use them to make these delicious parathas with this simple and easy-to-follow recipe. The combination of lentils, spices, and wheat flour creates a flavorful meal for any time of day. Serve with your favourite chutney or yogurt for a completely healthy meal.

Ingredients

10 Servings

1cup
Lentils (cooked/leftover)
1 1/2cup
Wheat Flour
1
Onion (medium-sized, chopped)
2
Green Chilli, chopped
1tsp
Salt
1tsp
Red Chilli Powder
1tsp
Coriander Powder (coarse/ground)
1tsp
Dry Pomegranate Seeds (Anardana)
1tbsp
Dry Fenugreek Leaves (Kasuri Methi)
1/2tsp
Garam Masala
Oil (for brushing parathas)
2tbsp
Coriander leaves (chopped, optional)
Water (for dough, if required)

Method

In a large mixing bowl, combine the cooked lentils (daal), wheat flour, chopped onions, green chillies, salt, red chilli powder, coriander powder, dry pomegranate seed (anardana), dry fenugreek leaves and garam masala.
Knead the mixture for 5 minutes to form a firm, smooth dough. Brush the dough with oil and knead again for a minute. Set aside for 8-10 minutes.
Divide the dough into equal portions and make round balls. Dust each ball with flour and flatten it with your palms and keep them aside.
Roll a ball into a large round shape (approx. 7-8 inches) using a rolling pin.
Heat a skillet/tawa on medium to high heat. Drizzle oil on the tawa/skillet and place the paratha on it.
Cook the paratha for 1-2 minutes on one side. When partially cooked, flip the paratha and cook for another minute until both sides are slightly brown.
Brush the paratha with some oil, flip it again, and press gently with a flat spoon until lightly golden.
Repeat the process for the remaining dough balls.
Serve hot with plain butter or yoghurt.

Tips & Tricks

Adjust the spices according to your taste.
You can use any leftover lentils for this recipe.
Place the paratha on an open flame for a charred effect and flip it continuously.
The recipe yields approximately 10 parathas, but this may vary depending on the size of each paratha.