Daal Paratha Recipe


Wheat flour :-   1 cup

Oil  :-   2 tsp

Salt :-  as per required

For the filling:

Yellow Moong dal :-   ½ cup

Cumin seeds :-   ½ tsp

Turmeric powder :-  1 small pinch

Red chili powder:-   ½ tsp

Asafetida  :-      1 pinch

Oil  :-   2 tsp

Salt   :-  as per taste

Oil   :-   as required



1)    Take the wheat flour, Sieve it and knead it into dough. Add enough water to make it soft.

2)    Take Moong dal and keep it soaked in water for close to an hour. Once done, drain of the water.

3)    Now, take a cup of water and cook the dal.

4)    Take oil in the pan, and add to this asafetida, cumin seeds. Keep frying till they splutter. To this add the cooked Moong dal, salt, turmeric powder and red chili powder. Now mix it well.

5)    Keep cooking till the dal appears dry, once done set it aside for cooling.

6)    Now take the dough and roll it into small puri. Stuff the puri with the Moong dal mixture and close it from all the sides. Once done, roll the dough along with the mixture into a paratha.

7)    Take a griddle (tawa) and cook the paratha on both sides. Add oil if required.

8)    This paratha can be best served with curry.


Gujrati Daal Dhokli Recipe


Tuver Daal :-   250 Gms

Wheat flour :- 250 Gms

Chilies :-  3 nos

Green Chili paste :-   3 tbsp

Groundnut :-  50 Gms

Cashew nut :-   25 Gms

Turmeric powder :-   1 tbsp

Mustard Seeds  :-   1 tbsp

Cloves :-   3-4 nos

Cinnamon :-   2 nos

Tomatoes :-  2 nos

Tamarind :-   1 tbsp

Brown sugar  :-   100 Gms

Salt  :-   as per taste

Garam Masala  :-  1 tbsp

Ajama  :-  1 tsp

Oil :-   4-5 tsp

Red chili powder:-  2 tbsp

Asafetida   :-  2 tbsp

Cilantro leaves  :-    ½ cup

Ghee  :-   3-4 tbsp



1)    Take wheat flour to this add turmeric powder, salt, red chili powder, Ajama and mix it thoroughly. Add oil and knead it well. It should have good consistency.

2)    Take the Tuver Dal, wash it well and pressure cook it for three whistles.

3)    Take the Daal out, and cool it. Take a pot, heat oil and ghee in it. To this put cinnamon and cloves, and add mustard seeds.

4)    Once they splutter, add green chilies, curry leaves and Asafetida. Also pour the Tuver dal in it.

5)    Take the brown sugar and tamarind water, to this add groundnut, cashew nut, red chili powder, garam masala and mix it well.

6)    To this add turmeric powder, tomato pulp, salt and 2 full cups of water. Take the dal, boil it, and roll into big rotis. Cut the rotis into pieces and take this and put in into boiling dal.

7)    Boil all this for close to ten minutes. The Dhokli needs to be warm. Garnish it with cilantro leaves.

Top Search Indian Recipe:


Manchmel Daal Recipe


175grams Yellow Split Peas (channa dal) (6 ounces)
45 grams Red Lentils (masar dal) (1 1/2 ounces)
90 grams White Gram Beans (urad dal) (3 ounces)
45 grams Yellow Mung Beans (moong dal) (1 1/2 ounces)
6 tablespoon Vegetable Oil
1/2 teaspoon Turmeric
2 teaspoon Salt (or to taste)
2 teaspoon Ginger, Grated or Crushed
2 Medium Onions, Peeled, Sliced in Thin Rings
2 teaspoon Garlic, Minced
1 1/2 teaspoon Cumin Seed
3 Medium Tomatoes, Sliced in 2cm thick wedges
2 tablespoon Vegetable Oil
4 teaspoon Fresh Coriander, Chopped
1/2 teaspoon Cayenne Pepper
1 teaspoon Paprika
2 Green Chilies, Minced

How to make Manchmel Daal

  • Pick clean and wash all the beans thoroughly in several changes of water. Put them in a deep pot with 1/2 teaspoon turmeric and 1 1/2 litres (1 1/2 quarts) of water. Bring the water to the boil and stir often to prevent the beans from sticking to the bottom of the pan or lumping together. Cook over medium heat, partially covered, for about 30 minutes.
  • Stir in the salt to taste. Keep the lentils on a low simmer while you make the fried seasonings.
  • Heat 4-6 tablespoons of the oil in a large frying pan over medium high heat. Add the onions and cook, stirring constantly, until they turn light brown (15-18 minutes). Add the garlic, ginger and chilies and continue cooking for 2 more minutes. Increase the heat to high, add the tomatoes, and fry, turning them carefully and shaking the pan, until they look slightly browned and cooked (about 5 minutes).
  • Pour the entire contents of the pan over the dal and gently stir to mix. Continue simmering while you make the spiced butter.
  • Wipe the frying pan clean and place it on medium-high heat. Add the remaining 2 tablespoons of the oil. When it is hot, add the cumin, cayenne and paprika. Immediately pour the entire contents of the pan over the dal, scraping the mixture out with a rubber spatula. Stir a few times, just to streak the dal with the spiced butter.
  • Serve garnished with coriander and more paprika.


Sukhi Chana Daal recipe

1 cup – Chana dal
1 Onions, chopped
Salt To taste
1 – Turmeric Powder
Handful – Pinch Corainder leaves
2 – Cinnamon sticks
2 – Cloves
1 – Bayleafs
1/4 tsp – Cumin seeds
1 tsp – Lemon Juice
1 tbsp – Ghee
  • Clean, wash and soak chana dal for one hour.
  • Pressure cook the dal with 3 cups of water. Keep aside.
  • Heat ghee in a pan, add cloves, cinnamon stick, bayleafs, cumin seeds and fry until they pop up.
  • Add onions and fry till brown. Add salt and turmeric powder. Mix well.
  • Add dal and let it boil for few minutes.
  • Garnish with corainder leaves. When the dal will be cool, add lemon juice and stir well.
  • Serve sukhi chana daal hot with rice or paratha.