Dal Paratha
Spiced red lentil dal wrapped inside pillowy whole wheat flatbread, pan-fried until crispy. A complete vegetarian dinner that combines a warming dal filling with hand-rolled paratha.
- Total time
- 55 min
- Servings
- 2
- Calories
- 520
- Protein
- 16g
Ingredients
- ¾ cup red lentils
- 1 medium onion, diced
- 1 tbsp ginger, minced
- ½ tsp cumin seeds
- ½ tsp turmeric powder
- ½ tsp chili powder
- 2 cups water
- 1.25 cups whole wheat flour
- ½ tsp salt
- 2 tbsp olive oil
- ½ cup warm water
- ¼ cup all-purpose flour (for dusting)
Instructions
- 1
Heat 1 tbsp olive oil in a heavy pot over medium. Toast cumin seeds 30 seconds until fragrant.
- 2
Add diced onion and cook 5 minutes, stirring occasionally, until softened and golden.
- 3
Stir in ginger, turmeric, and chili powder. Cook 1 minute until the spices are fragrant.
- 4
Add lentils and 2 cups water. Stir and bring to a boil, then reduce heat to low.
- 5
Simmer uncovered 15 minutes, stirring occasionally, until lentils are very soft and creamy.
- 6
Season with salt to taste. The dal should look thick and porridge-like; add water if too dry.
- 7
Mix whole wheat flour and 0.5 tsp salt in a bowl. Add 2 tbsp olive oil and warm water gradually.
- 8
Knead for 3 minutes until a soft, slightly sticky dough forms. Cover and rest 10 minutes.
- 9
Divide dough into 2 equal balls. Dust work surface with flour and roll one ball into a 6-inch round.
- 10
Place 2 tbsp cooled dal in center of dough. Fold edges over dal, then gently roll into a 7-inch round.
- 11
Heat a cast iron skillet or nonstick pan over medium-high. Lightly oil the surface.
- 12
Place filled paratha in skillet. Cook 2 minutes until golden spots form on the bottom.
- 13
Flip and cook 2 minutes on the second side until patches turn light brown and paratha puffs slightly.
- 14
Transfer to a plate. Repeat with remaining dough ball and dal filling.
- 15
Serve hot parathas with extra dal on the side for dipping.
Tools you’ll need
- heavy-bottomed pot (2-quart)
- large mixing bowl
- 12-inch cast iron skillet or nonstick pan
- rolling pin
- work surface (cutting board or counter)
- spoon for stirring
- kitchen towel
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