Recipe : Dal Paratha | How to make Chana Dal Paratha

The chana dal is cooked fresh and then combined with spices in our recipe. The paratha is then packed with the contents. This recipe can be made with cooked chana dal that has been left over.

The chana dal is cooked fresh and then combined with spices in our recipe. The paratha is then packed with the contents. This recipe can be made with cooked chana dal that has been left over.

These parathas are frequently made with chana dal. Moong dal paratha, on the other hand, can be made with moong dal. When cooking mung lentils, be careful not to overcook them or they will become lumpy or pasty. With mung lentils, the flavour of the paratha will change.

After soaking, the chana dal must be cooked in a pressure cooker, pan, or instant pot.

Occasionally, a few lentils would fall out while rolling the paratha. Don’t be concerned about it. You will enjoy eating these as a snack because the dal is already seasoned.

The goal is to stuff your paratha with just the proper quantity of stuffing. Don’t put things under or over them. After a few parathas, you’ll be able to determine the proper stuffing proportions.

Make sure there isn’t too much dal stuffing in the paratha since it will shatter. Remember to finely cut the onions and green chilies.

This dal paratha is typically offered during breakfast. The addition of chana dal makes this a full paratha.

Green chile or mango pickle, yoghurt, and white butter are the ideal accompaniments to the paratha. If you’re serving it as an evening snack, a cup of hot tea will complement it nicely. They’re easy to pack in a lunchbox.

Step-by-Step Instructions

  1. Pick 1 cup chana dal and rinse it several times under running water. Drain the entire amount of water. Use lentils that haven’t reached the end of their shelf life.
  2. Soak the chana dal overnight in adequate water in a basin. Soak them for 3 to 4 hours as well. (The pressure cooking time is listed in the recipe card comments below.)
  3. In a pressure cooker, combine the soaked chana dal with 2 cups of water and pressure cook for 1 whistle on medium to medium high heat.

You can also use a pan or an instant pot to prepare them.

  1. The lentils should be well cooked, softened, and separated. Drain the dal in a strainer and allow all of the water to drain completely. Allow 15 to 20 minutes for the water to drain from the dal in the strainer.
  2. Combine the chana dal, finely chopped onions, chopped green chile, garam masala powder, dried mango powder (amchur), asafoetida (hing), and salt to taste in a mixing dish or plate. Mix gently and let aside.
  3. Roll a medium ball of dough between your palms for the first time. Roll out the medium dough ball into a tiny circle on a lightly dusted flour surface. In the centre of the flattened out dough, place the spiced chana dal mixture/filling.
  1. Join the edges by bringing all of the edges together. Make a stuffed flat ball by pressing the edges down.
  2. Gently roll the stuffed dough with a rolling pin on a lightly floured surface. Make sure the dal parathas don’t fall apart.
  3. Place the rolled paratha on a heated griddle or tava. Fry them in ghee or oil. Peanut oil, sunflower oil, or any neutral-flavored oil with a high smoking point can be used.
  1. When frying the paratha, use a lot of oil or ghee and make sure the sides are well browned. You can also use a spatula to push the paratha edges.
  2. Remove the chana dal paratha from the pan and serve immediately with curd, butter, or pickle. Serve them hot for the finest flavour.

They’re also great for lunchboxes, brunches, and nighttime snacks. These parathas provide a tasty and substantial dinner.

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