Masoor Dal Paratha Recipe (Red Lentil Stuffed Flatbread)

Name: Masoor Dal Paratha Recipe (Red Lentil Stuffed Flatbread)
Prep time: 10 min
Cook time: 20 min
Total time: 5 min
Yield: 8
Cuisine: Indian
Ingredients: 2 cups whole wheat flour; 1/4 cup water (adjust as needed); 1/2 tsp Turmeric powder; 1/2 tsp Carrom seeds (ajwain); 1/2 tsp Salt; 2 tbsp Light Oil (you can use ghee or butter if need be); 1 cup red masoor dal (red lentils); 1 tbsp Cumin seeds; 1 tsp Turmeric powder; 1 tsp Red chili powder; 2 tsp Coriander powder; 1 tsp Salt to taste; 3 tbsp Fresh Coriander/Cilantro (for added flavor); 2 Green chili (optional); 1 tbsp Yogurt (optional, adds a little tartness & softness to mix)

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Masoor Dal Paratha Recipe (Red Lentil Stuffed Flatbread) or dal paratha, is a delicious, protein-packed meal that’s perfect for breakfast, lunch or brunch. Made using whole wheat flour, sauteed masoor dal (can use leftover masoor dal too), spices, fresh corriander and green chillies. They can be made and kept in fridge for 2-3 days or frozen for 2 weeks.

Why Masoor Dal Paratha or Red Lentil Flatbread?

Masoor Dal Paratha is a hearty, nutritious flatbread recipe that combines the richness of red lentils (masoor dal) with the healing properties of ground spices, fresh herbs, and wholesome whole wheat flour.

And if you are like me who doesn’t like much of aloo paratha or other heavy paratha’s, this is a great option and gets ready in few minutes.

I especially like making a big batch and keeping in fridge for later use as hearty snack or even picnics.

This protein-packed paratha is perfect for breakfast, lunch, or dinner and pairs well with yogurt, pickles, or chutneys.

Whether you’re a seasoned cook or a beginner, this recipe is easy to make and full of authentic Indian flavors.

You can make them using fresh masoor dal/red lentils or leftover masoor dal.

Ingredients for Masoor Dal Paratha:

To make this delicious flatbread, you’ll need the following ingredients:

> For the Masoor Dal Mixture:

Masoor dal (red lentils)

Cumin seeds

Turmeric powder

Red chili powder

Coriander powder

Salt to taste

Fresh Coriander/Cilantro (for added flavor)

Green chili (optional)

Yogurt (optional, adds a little tartness & softness to mix)

> For the Paratha Dough: we need a stiff dough

Whole wheat flour

Water (adjust as needed, always start by adding little by little to form a smooth dough)

Turmeric powder

Carrom seeds (ajwain)

Salt

Light Oil (you can use ghee or butter if need be) for the dough & making the paratha too.

Step-by-Step Recipe for Masoor Dal Paratha

Step 1: Sautee/Cook the Dal: (If using fresh, follow the steps for leftover dal below)

• Wash the masoor dal thoroughly under running water.

• Add oil in a large pot, add cumin seeds, turmeric powder, and rinsed dal.

• Sautee this mix and cook until the dal is soft and mushy (takes about 6-8 minutes). Keep stirring to prevent dal from burning.

• Let it cool completely before using it as a filling (as shown below).

For Leftover Dal:

• Heat the leftover dal in a pan and thicken it by adding 1-2 tbsp of besan (gramflour/chickpea flour).

• Just make sure to thicken it by cooking off any excess liquid.

• Once it forms a thick dough consistency, turn off the heat and let this cool completely

Step 2: Prepare the Masoor Dal Mixture (can be used for both fresh or leftover dal)

• Transfer the cooled dal mix in a large bowl.

• Add thickly chopped fresh coriander and green chilies. Mix everything together to an even consistency.

Step 3: Prepare the Dough

• In a large mixing bowl, combine whole wheat flour, turmeric powder, salt, and oil or ghee.

• Gradually add water and knead the dough until it is soft and pliable.

• Cover the dough with a damp cloth and let it rest for 20–30 minutes. Resting allows the gluten to develop, making the parathas softer.

Step 4: Make the Parathas

1. Divide and Roll:

Divide the dough into equal-sized balls.
Roll out one ball into a small circle (about 4 inches in diameter) using a rolling pin and a lightly floured surface.

2. Add the Filling:

Place 1–2 tablespoons of the masoor dal mixture in the center of the circle.
Fold the edges to seal the filling, forming a ball again.

3. Roll Again:

Gently roll out the stuffed dough ball into a paratha, about 6–7 inches in diameter. Be careful not to let the filling spill out.

Step 5: Cook the Parathas

• Heat a tawa or skillet on medium heat.

• Place the rolled-out paratha on the hot skillet.

• Cook one side until bubbles appear, then flip it.

• Apply ghee or oil on the cooked side and flip again. Repeat the process for the other side until golden brown spots appear.

• Cook all the parathas in the same manner. Serve them hot with your favorite accompaniments.

Tips for Making Perfect Masoor Dal Parathas

1. Cook the Dal Properly: Ensure the masoor dal is fully cooked and mashed for a smooth filling.

2. Don’t Overfill: Use just enough filling to avoid tearing the dough while rolling.

3. Keep the Dough Slightly Stiff : A stiff dough ensures easier rolling and softer parathas.

4. Use Medium Heat: Cooking on medium heat prevents the parathas from burning while allowing them to cook evenly.

Serving Suggestions for Masoor Dal Paratha

• Classic Accompaniments: Serve with yogurt, pickle, or mint chutney for a traditional touch.

• For a Balanced Meal: Pair with a side of vegetable curry or a refreshing salad.

• As a Snack: Enjoy with a cup of masala chai or any beverage of your choice.

Storage and Reheating

1. Refrigeration: Store cooked parathas in an airtight container in the fridge for up to 3 days.

2. Freezing: Layer the parathas with parchment paper and freeze in a zip-lock bag. Reheat directly on a skillet.

3. Reheating: Warm the parathas on a tawa with a few drops of ghee or oil for fresh flavor.

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Masoor Dal Paratha is an easy, wholesome, and delicious recipe that brings comfort and nutrition to your table.

Its versatility makes it a go-to option for any time of the day, whether you’re hosting a brunch or preparing a quick weekday dinner.

Try this recipe today and let the flavors of masoor dal and freshly cooked parathas delight your taste buds.

Don’t forget to share your experience in the comments below 🙂

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Yield: 8 medium paratha