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5 min
15/01/2026
If you're stuck looking at leftover dal and unsure of what to do with it, dal paratha is a great option for you. Transforming leftover lentils into a daily meal by making dal paratha is an easy way to get protein into your diet. Dal paratha is kneaded with lentils.
There is no elaborate prep or stuffing involved in making dal paratha. The beauty of it is that cooked lentils are used to replace water when making dal paratha dough, giving you a softer texture, adding more flavour and giving you a quick protein boost. Plus, it is so simple to do and will add to your list of inexpensive cooking hacks. You will wonder where to get plain atta once you start making it with dal paratha dough.
The magic of dal paratha comes from the way cooked lentils change how the wheat flour hydrates. Because dal contains moisture, starch and protein, it hydrates the wheat flour more evenly than if you use plain water. This means that instead of creating tight gluten strands, you will have a relaxed, elastic dough that rolls out easily and cooks into tender layers. You can use any type of cooked dal to make dal paratha (moong, masoor or toor), as long as it is properly cooked and not very watery.
Employing good-quality atta maximises the benefits of dal paratha. For those looking for softness, Aashirvaad Select 100% MP Sharbati Atta, made from Sharbati wheat grown in Madhya Pradesh, can absorb moisture perfectly (which is why it is great in dal-based doughs). The Aashirvaad High Fibre Atta (Multigrain) is another option if you are more focused on nutrition because it contains six grains, and thus provides benefits such as high fibre and digestive benefits without compromising the flavour. If you want a reliable every day or everyday option, try Aashirvaad Shudh Chakki Atta (100% Atta, 0% Maida). Along with the other two types of attas, this provides consistent softness due to the moisture-retaining properties of the unique grind method used to produce this type of atta. Dal Paratha will work well with any of these three options, depending on your desire for a healthy option.
To make a well-balanced dal paratha, first lightly mash the dal, being careful not to leave any whole lentils. Next, add the mashed dal to the atta slowly, so that the two ingredients have time to meld together. You can add your spices and salt only after your dough is almost formed to prevent it from tightening. You may only need to add very little additional water, if any at all. By resting the dough for 15-20 minutes, the dough will have a very smooth, pliable texture, which you will be able to see and feel beneath your fingers.
Because dal parathas already have an abundance of flavour, it is best to exercise restraint when adding other flavours to them. Simply using some cumin seeds, ajwain seeds, or crushed garlic is usually sufficient; if you add finely diced onion or coriander to the dough, always make sure that your dough is not too moist. The goal of a dal paratha is to have a rounded flavour profile, rather than to create a chaotic and busy flavour profile. Use a medium-hot tawa and use as little ghee or oil as you can.
Unlike normal parathas, which are rich in tradition, dal parathas represent an intelligent use of leftovers, promote increased levels of protein, and decrease the need for additional side dishes. When using quality atta, especially those produced from moisture-retaining grains, such as Aashirvaad Sharbati or a multigrain flour that is also high in fibre, the dal paratha becomes a complete meal rather than just a flatbread. They can also be transported easily (as they do not require refrigeration), can be reheated and enjoyed at any time, and are nutritious and convenient.
Additionally, dal parathas are great examples of the marriage of practicality and comfort in kitchen preparation. The simple technique of kneading leftover dal directly into the atta rather than into the water yields a pastry with a softer consistency, a stronger, deeper flavour, and greater nutritional value in one step. When you combine this simple idea with the use of a dependable flour, such as Aashirvaad Shudh Chakki Atta, High Fibre Atta with Multigrains, or the 100% MP Sharbati Atta Flour, you create a method of cooking every day that is quietly stunning—there is no waste, no mess, just really wonderful dal parathas.
