Chana Dal (Lentil) Paratha Recipe (Two Ways)

May 2, 2017 Food 0

Chana dal paratha is a flatbread prepared with yellow gram lentils, during festivals or any sanctimonious events this recipe is being prepared (Adra is one of them). It is generally served with Rice Pudding or  kheer, let’s learn step by step process of preparing chana dal paratha.

Chana Dal (Lentil) Paratha Recipe

  • 1/2 cup Moot dal or Chana dal ( Split Bengal lentils) (Soaked in water overnight)
  • 1 cup Wheat flour
  • 1 tbsp Cumin Seeds
  • 1 tbsp Salt
  • 1 tbsp Turmeric Powder
  • 1 tbsp Mustard Oil
  • 1 Piece Dried Red Chili
  • 1 cup Vegetable Oil/Ghee (Clarified Butter)
  • 2 Pieces Bay leaf
  • 4 Pieces Cloves of garlic
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp Coriander powder
  • ¼ tsp Garam masala powder
  • 1 tsp Chole masala powder

First Method

  1. Take wheat flour and knead it, put it aside covering it with moist clothe as shown in the image.

  2. Heat a pan and add cumin seeds, red chilli and let it temper after that add mustard oil in it.

  3. Add overnight soaked lentils and let it cook.
  4. Add 2 tbsp of water if required and let it cook unless it becomes soft. (Note: Softness can be checked by pressing lentils with hand)
  5. Put it aside and let it cool down.
  6. Put it in a grinding jar and let take a whirl around but do not make powder as we need coarse fillings.
  7. Make dumpling by filling lentils inside the dough.
  8. With the help of rolling board and rolling pin form the flatbread and put it over the heated pan.
  9. Sear it from both the sides and with the help of vegetable oil or ghee moist it.
  10. Serve it with kheer.

Second Method

  1. Take the wheat flour and knead a dough, put it aside for thirty minutes.

  2. Soak the lentils overnight.

  3. Boil the lentils.

  4. Strain the lentils and put it aside.

  5. In a wok add cumin seeds, red chilli, garlic cloves and mustard oil and after tempering add boiled lentils.

  6. Add all the spices along with salt and mix them well, after that switch off the flame and let them cool down.

  7. After that transfer them into a grinding jar and take a whirl around.

  8. Now prepare the bowl shape with a portion of dough put the filling inside and wrap it, then roll it.

  9. Sear the chapatis from both the sides and the recipe is ready.

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