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Dal Parantha

4.40 from 8 votes

I have used dal with its chhilka (skin) so that its fibrous content gets utilized. This is prepared using desi ghee and I have also added ingredients like ginger, garlic, ajwain, coriander etc. making it a complete meal giving it delicious taste and healthy content.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Recipe CategoryVegetarian
Served AsBreakfast, Brunch
Servings 4


  • 2 Cup wheat flour
  • 1/2 Cup split green moong dal soaked in water for 3 to 4 hours
  • 1 Onion chopped
  • 2 Green chilly chopped
  • 1 Tbs Pure ghee plus ghee for cooking
  • 1 tbsp chopped garlic greens optional
  • 1 inch piece ginger chopped
  • 1 Teaspoon ajwain seeds
  • Salt
  • 1 tbsp chopped coriander
  • Red chilly powder according to taste
  • Water as required to knead the dough


  • Wash and then Soak Dal in water for 3 to 4 hours. Now rub it so that the chhilka (its skin) gets removed as shown in picture
  • In a bowl take wheat flour, add soaked dal and its skin, chopped onion, green chilly, garlic greens, chopped ginger, chopped coriander, ajwain, salt, red chilly powder and 1 tablespoon ghee mix all ingredients nicely and knead it into a stiff dough
  • Keep this aside for 30 minutes covered with wet cloth
  • Now take a small portion of dough, roll out into a round shape and apply 1/2 tablespoon of ghee on to this as shown in picture
  • Now make a small cut as shown in picture. Hold the corner and make a round of dough Now roll this into a round
  • Heat a tawa and place the parantha over it. Cook it apply some ghee and turn it, again apply some ghee and cook it on medium flame till it gets cooked from both the sides
  • Serve hot with curd and pickle

Please appreciate the author by voting!

4.40 from 8 votes

Meera Girdhar
Meera Girdhar

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  1. 5 stars
    Very yummy looking….Looks bit like our Sindhi Koki…I regularly add in left over boiled dals to knead my roti dough well… Will surely try this one…

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