Dal ke Parathe

Dal ke parathe, parathe made with dal and spices, cooked until perfectly soft. Serve with dahi, achar and fresh mango slices for a delicious, wholesome meal.

Dal ke parathe

Dal ke parathe are one of my absolute favorite ways to use leftover dal! In fact, there are times I’ll make extra dal just so I can make dal ke parathe. During summer when mangos are the sweetest and readily available we have dal ke parathe with dahi, achar and slices of fresh mango. The combination of savory parathe, tart dahi, spicy achar and sweet mango is one that makes my mouth water just talking about it.

Dal ke parathe

{Similar Reads: Aloo ka Paratha: Potato Stuffed Flatbread}

Paratha is a common term used for Indian flat-bread prepared with wheat flour. While many parathe are stuffed, these dal ke parathe are made by kneading the drough with the soft dal/lentils. I love adding fresh herbs such as methi, cilantro stems or chives for an added punch of flavor. You can also add in shredded carrots or zucchini for extra nutrients.

Dal ke parathe Dal ke parathe

While leftover dal is already seasoned, I do add in more salt and spices as it’s being mixed with dough and needs extra the boost of flavor.

{Similar Reads: Masoor ki Dal | Indian Red Lentils}

This is such great meal and also makes for a quick snack with chai. When we were little my mom would freeze a stack of dal ke parathe for the days we were a little extra hungry and for quick last minute meals.

Dal ke Parate

Dal ke Parathe
Prep time
Cook time
Total time
Dal ke parathe, parathe made with dal and spices, cooked until perfectly soft. Serve with dahi, achar and fresh mango slices for a delicious, wholesome meal
Serves: 4
  • 3 cups of cooked dal; I always use leftovers
  • 1½ cup atta; whole wheat flour
  • ½ teaspoon of ajwain seeds; coarsely crushed
  • ⅓ cup onions; finely diced
  • 1 teaspoon salt
  • 2 tablespoon kasoori methi; see notes for alternatives
  • 2-3 tablespoon oil
  1. First, allow your leftover dal to get to room temperature; this will ease the kneading process.
  2. In a large bowl combine dal, whole wheat flour, ajwain, onions, salt and kasoori methi.
  3. Mix the ingredients and begin to knead as it comes together. Depending on how thick or thin your dal was you may need to add water to help loosen your dough, if so add a tablespoon at a time to ensure to ensure your dough doesn’t become too wet.
  4. When the dough comes together, add one tablespoon oil and knead again to get a smooth, soft dough.
  5. Set the dough aside for 15-20 minutes before making the rotis. Alternatively, you can also refrigerate this up to 3 days.
  1. Heat a heavy pan/skillet on medium heat
  2. In a shallow bowl add two tablespoon oil, set aside
  3. Make large golf ball-sized balls with the dough and flatten between your palms.
  4. Dust generously with whole wheat flour and roll into an even thin circle. Thickness is based on preference, I make mine a bit thicker than rotis.
  5. Dust off any excess flour and place on the heated tawa.
  6. Let one side partially cook; just until the rawness goes away and flip. Dip a pastry brush or spoon in the oil bowl and brush a thin layer of oil on the partially cooked side.
  7. Flip and repeat the layer of oil.
  8. When both sides are cooked to a golden brown, you are done.
  9. Stack dal ke parathe on a plate and serve hot with your favorite achar, homemade yogurt and fresh mangoes if it’s summer!
For dal ke parathe light dals tend to be my favorite; I’ve used toor, split masoor, split udad and chana.

Adding flavor to your dough: this is a great opportunity to add flavor to your parathe; use kasoori methi, fresh or frozen methi, spring onions, chives or cilantro stems.


Dal ke parathe



6 thoughts on “Dal ke Parathe

  1. Hi Nisha! I made these today with dal I had made for my 10-month old daughter. I replaced the fenugreek leaves with spinach though. My baby loved these parathe and ate them so well with dahi. Thanks for sharing this recipe!

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