Dal Lachcha Paratha

Dal is a staple among Indians especially vegetarians. This is one of the simplest yet tasty parathas you can make out of leftover dal. We can all agree that once in a while we do have leftover dal from the previous day’s dinner and can’t think of a creative way to use it. This is an ideal way to use the dal and still earn brownie points from your family, since it turns out to be very delish. 

Lachcha basically means layers and the paratha is made by creating pleats or layers by adding fat in between so the resulting parathas are flaky and crisp. Ghee is added while making the dough for the lachcha paratha but I did not add ghee or oil since the dal was tempered with ghee. If you prefer very flaky parathas go on and add ghee while making the dough. 

Dal is a powerhouse of nutrients with high fiber and folate content and is perfectly suited for vegans as well. 

Try my version of lachcha paratha and I promise you the next time you make dal you will surely make some extra so you have leftovers.



Prep Time

5 minutes and resting the dough

Cook Time

20-25 minutes

Total Time

40-45 minutes

  • 2 cups whole wheat flour
  • ¾ -1 cup leftover dal/lentils
  • 1 tsp red chili powder
  • ½ -1 tsp salt
  • Ghee to make parathas

Step 1
In  a bowl combine flour, salt and chili powder. Add the dal and make a soft dough out of it. You may use water if you want to make the dough more soft or more dal. Rest the dough for 20 minutes.

Step 2
After 30 minutes divide the dough into 8-10 balls. Take one ball and roll it as thin as possible. Spread a tsp of ghee and sprinkle with flour all over. Start rolling from one end like pleats or an accordion style.

Step 3
Roll the pleats into a disc shape or ball and roll again to form a paratha and the layers are now visible. Repeat with the other balls.

Step 4
Heat a griddle and cook with ghee on both sides and the parathas turn golden brown and crisp. Serve hot with a side dish of choice.

Any kind of dal preparation can be used to make the parathas. The quantity of dal used can vary depending on the consistency of the dal.


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The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.

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