Authentic Dal Paratha Recipe with Moong Dal – A Wholesome Indian Delight
Dal Paratha is a beloved North Indian flatbread filled with spiced moong dal (yellow lentils), perfect for breakfast or any time you’re craving something hearty and flavorful. This traditional recipe uses whole wheat flour, a simple lentil filling made from soaked dhuli moong dal, and a blend of spices like cumin seeds, turmeric, and chilli powder. The dough is kneaded soft, while the dal is cooked and sautéed with asafoetida and spices until dry, creating a rich and aromatic stuffing.
Once cooled, the dal mixture is placed into small rounds of dough, sealed, and gently rolled flat. Each paratha is then cooked on a hot tawa with a generous spoon of ghee until golden brown on both sides. The result is a warm, crispy flatbread that’s delicious on its own or served with yogurt, chutney, or pickle. This recipe is easy to follow, uses pantry staples, and makes for a satisfying, protein-rich meal that’s both comforting and nutritious.
How to Make Stuffed Dal Paratha with Moong Dal Step-by-Step Recipe
Craving a comforting Indian meal? This Dal Paratha recipe brings together soft whole wheat dough and a flavorful moong dal filling to create a satisfying dish with rustic charm. Start by preparing a soft dough using 1 cup wheat flour, salt, oil, and water, and set it aside. Meanwhile, cook ½ cup soaked dhuli moong dal in water, then temper it with cumin seeds, a pinch of asafoetida, turmeric, chilli powder, and salt, using oil to bring it all together. Cook the dal mixture until it turns dry and spreadable.
To shape the parathas, take small dough portions, flatten them, place the cooled dal mixture in the center, and seal the edges. Roll them gently without tearing, then cook on a hot tawa with ghee until crisp and golden. This easy recipe is perfect for a filling meal that’s rich in protein, fiber, and traditional Indian flavor. Serve it hot with a dollop of butter or your favorite chutney for the ultimate comfort food experience.
Dal Paratha Recipe – Stuffed Indian Lentil Flatbread
4
servings20
minutes15
minutes180 – 200
kcalIngredients
1 Cup wheat flour
2 tsp oil
1 tsp salt
For the filling:
1/2 cup dhuli moong dal (soaked)
1/2 tsp cumin Seeds
1/8 tsp turmeric powder
A pinch of asafoetida
1/2 tsp chilli powder
2 tsp oil
1 tsp salt
ghee (as per need)
Directions
Sieve the flour and knead to a soft dough by adding enough water. Keep aside.
Drain the dal and cook in 1 cup of water. Heat oil in a pan; add the cumin seeds, asafoetida.
When the seeds splutter, add the cooked dal, salt, turmeric powder, chilli powder and mix well.
Cook until the dal mixture is dry. Let it cool.
Break small rounds of the dough. Roll each round a little flat and place some filling in center.
Close from all sides and roll as thin as you can without tearing.
Heat a tawa (griddle), and fry the parantha with the ghee, till brown on both sides.
