In our country, various types of parathas—such as those filled with potatoes, cauliflower, or paneer—are commonly prepared. While you have likely tasted these varieties, have you ever tried a *Dal Paratha* (Lentil Paratha)? This paratha, stuffed with *Chana Dal* (split Bengal gram), is also known as *Dal Puri* and boasts an exquisite flavor. Let's discover the recipe for making perfectly crispy and spicy *Chana Dal Parathas*—an ideal choice for breakfast.

**Dal Paratha Recipe**

Dal Paratha makes for an excellent breakfast option and can be served alongside pickles, chutneys, or *raita*.
**Total Time:** 35 mins
**Preparation Time:** 10 mins
**Cooking Time:** 20 mins
**Course:** Breakfast
**Calories:** 200
**Servings:** For 2 people
**Cuisine:** Indian
**Ingredients for Dal Paratha:**
**Chana Dal (Split Bengal Gram):** 1 cup (soaked for 4-5 hours)
**Cumin Seeds (*Jeera*):** 1 teaspoon
**Asafoetida (*Hing*):** 2 pinches
**Green Chilies:** 2-3 (finely chopped)
**Ginger-Garlic Paste:** 1 teaspoon
**Turmeric Powder:** 1/2 teaspoon
**Red Chili Powder:** 1 teaspoon
**Garam Masala Powder:** 1/2 teaspoon
**Coriander Powder:** 1 teaspoon
**Fresh Coriander Leaves:** Finely chopped
**Salt:** To taste
**Oil:** 2 teaspoons
**Whole Wheat Flour:** 2 cups
**Salt:** 1/2 teaspoon
**Ghee or Oil:** For roasting the parathas and for the dough (*Moyan*)

**Method for Making Dal Paratha:**

First, place the soaked *Chana Dal* in a pressure cooker along with a little water, turmeric, and salt. Cook it until the cooker whistles 1 to 2 times. Be careful not to overcook the lentils; they should remain distinct (*khadi*), yet soft enough to mash easily when pressed between your fingers. Once the lentils are cooked, drain the water and transfer the lentils into a bowl.

Now, heat 2 teaspoons of oil in a *kadhai* (wok or deep pan). Temper the mixture with cumin seeds and asafoetida (hing). Next, add the ginger-garlic paste and green chilies, and sauté for a few seconds. Then, add the boiled lentils, red chili powder, coriander powder, garam masala, and salt to taste.

Sauté the lentils over medium heat for 4–5 minutes until all the moisture has evaporated. Then, turn off the heat and garnish with fresh green coriander. Once the mixture has cooled down, grind it coarsely—without adding any water—using a blender or a traditional grinding stone. Your delicious lentil stuffing is now ready.

Once the stuffing is prepared, take some wheat flour in a large mixing bowl. Add half a teaspoon of salt and one teaspoon of oil, and mix well. Now, using lukewarm water, knead the mixture into a soft dough; cover it and let it rest for 15–20 minutes.

Next, pinch off a medium-sized ball of dough and shape it into a small bowl or cup. Place 2 teaspoons of the lentil stuffing in the center, and seal the dough from the top by gathering the edges together. Dust the dough ball with dry flour and, using a rolling pin with gentle pressure, roll it out into a round paratha.

Heat a griddle (tawa) over the flame. Place the paratha on the griddle and let it cook lightly on both sides. Then, applying ghee or oil to both sides, press down on the paratha with a spatula and cook it until it becomes slightly crispy.

Your piping hot Chana Dal Paratha is ready to serve. You can enjoy it with mango pickle, spicy green chutney, boondi raita, or a flavorful potato and tomato curry.

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