Chana dal parantha recipe with step by step photos.

Chana dal parantha is super duper wholesome breakfast. It is loaded with proteins. Chana dal's unique texture and flavour make it so different from rest of the paranthas.

Chana dal parantha can be prepared in two ways. First one is to stuff dal in paranthas, the second one is to knead the dough with chana dal. Both of them taste so good! It is one of the best ways to use leftover dal as well.

For this chana dal recipe, chana dal is soaked for 3-4 hours. Then pressure cooked and seasoned with some spices. This spicy chana dal mixture is then stuffed in the paranthas. Paranthas are roasted then served with beaten curd or chutney or achar or maybe just ketchup!

Here goes the step by step chana dal recipe with Photos.



Chana dal - 1 cup
Turmeric powder - 1/4 Tsp
Jeera - 1/2 Tsp
Asafoetida - 1 pinch
Dried red chilli - 1
Ginger - 1 inch
Garlic - 3-4 cloves
Green chillies - 2-3
Onions - 1 medium size
Whole wheat flour (Atta) - 3 cups
Salt - to taste
Oil - 1-2 Tsp

Chana dal recipe:

For Stuffing:

  1. Soak chana dal in lukewarm water for 3-4 hours. For 1 cup of dal add at least 3 cups of water.
  2. Add turmeric powder and salt in soaked chana dal.
  3. Pressure cook chana dal for 2 whistles on high flame then simmer it for 4-5 minutes on low flame. Let the pressure release on its own.
  4. Dal is very well cooked now! 
  5. Strain all the excess water. Dal should be really dry for stuffing. Don't throw the water. We will use it for kneading the dough.
  6. Heat oil in a Kadhai.
  7. Add jeera(Cumin seeds), dried red chilli and heeng (asafoetida). Let it splutter.
  8. Add grated ginger, finely chopped green chillies and garlic. Sauté it a little.
  9. Add finely chopped onions, dhania powder (coriander powder), jeera powder(Cumin powder) and red chilli powder. Sauté it until onions turn translucent.
  10. Add dal. Mash it with the back of your spatula.
  11. Add Kasuri methi. Mix it well.
  12. Stuffing is ready! Keep it aside in a bowl so that it cools down quickly.

For Dough:

  1. Mix atta and the water left after cooking dal.
  2. Prepare a soft dough. 

Shaping Chana Dal Parantha:

  1. Take two lemon sized sections of dough.
  2. Roll them a little.
  3. Spread the stuffing on one of them. 
  4. Cover it with another one.
  5. Seal the sides tightly.
  6. Now roll it as big as a normal parantha. Use dry atta for dusting. 
  7. Parantha is ready to be roasted.

Roasting Chana Dal Parantha:

  1. Put it on a hot pan.
  2. You will start noticing few bubbles, this is the time to flip it.
  3. Brush some oil on this side. 
  4. Flip it again.
  5. Brush some oil this side as well.
  6. Flip it again. 
  7. Parantha is ready!
Serve it with beaten curd or chutney or ketchup!

Chana dal recipe with step by step photos:

1. Soak chana dal in lukewarm water.

Soaked Chana Dal
2. Add turmeric and salt. Pressure cook it for 2 whistles on high. Then simmer it on low flame.

Added turmeric powder and salt
3.  Dal is cooked. It is important that dal should be dry for stuffing. So we should strain excess water.

Cooked dal
4. Strain excess water using a strainer.

Strain water
5. Save the water for kneading the dough.
Save extra water for dough
6. Time to season dal with some spices. Heat oil in a kadhai.

Heating oil
7. Add cumin seeds(Jeera), asafoetida(Heeng) and dried red chilli.

Added jeera powder, dried red chilli and asafoetida
8. Add grated ginger, chopped garlic and green chillies.

Added ginger, green chillies and garlic
9. Add finely chopped onions.

Added chopped onions
10. Add coriander powder(dhania powder), cumin powder (Jeera powder) and red chilli powder. Sauté it until onions are not translucent.

Added Dhaniya powder, jeera powder and red chilli powder
11. Add cooked dal. Mix and mash it well.

Added dal
12. Add Kasuri Methi. Mix it well.

Added Kasuri methi
13. Mix leftover water and atta. Don't add all the water at once, add it as required. For 3 cups of atta, you will need approx 1 cup of water.

Mixing atta and leftover water
14. The dough is ready!

The dough is ready!
15.  Take a small section of dough.

A section of the dough
16. Roll it a little.

Rolled a little
17. Prepare two such sides for parantha.

Two rolled side
18. Spread dal mixture on one.

Spread chana dal mixture
19. Cover it with another.

Cover it with another 
20. Roll it thin.

Roll it thin
21. Put it on a hot pan.

On hot tawa
22. Flip it once you start noticing bubbles.

23. Brush some oil.

Applying oil
24. Flip it again. Brush some oil on this side as well.

Applying oil on another side as well
25. Parantha is ready!

Parantha is ready!

Upma recipe with step by step photos.

Upma is an impeccable combination of health and taste. It is loaded with the goodness of ghee, peanuts, pulses, cashews and lots of vegetables!!! Moreover, it is so easy to prepare upma. When you are running out of time then this upma recipe will be your saviour. It can be prepared without adding loads of vegetables too. However, adding vegetables is always a better option😀

Read the detailed upma recipe below.

Upma Recipe


Rava(Finest one) - 1 cup
Peanuts - Handful
Chana dal - 1/2 Tsp
Urad dal - 1/2 Tsp
Mustard seeds - 1/4 tsp
Curry Leaves - 5-7
Ginger - 1 inch
Green chillies - 2-3
Onion - 1 (Medium Size)  
Tomato  - 1 (Medium Size)
Cashews - 5-6
Ghee - 1 Tsp
Salt - to taste
Turmeric Powder(Optional) - 1/4 Tsp


Carrot - 1
Peas - handful
Beans - 6-7
You can add some other vegetables like corn or capsicum too. You can also increase or decrease the quantity of vegetables as per your taste.

Upma Recipe:

  1. Dry roast rava for about 2-3 minutes on low flame. Keep on stirring it continuously.
  2. Heat oil in a kadhai.
  3. Add Peanuts. Let it become a little dark in colour.
  4. Then add Chana dal. When it starts changing its colour then add Urad dal.
  5. When chana dal and urad dal start giving nice aroma and become golden brown in colour then add Mustard seeds.  Let them splutter.
  6. Add Curry leaves. 
  7. Immediately add grated ginger and finely chopped green chillies. Sauté it for few seconds.
  8. Now add finely chopped onions.
  9. Add turmeric powder. This step is optional. I have not used it in this recipe.
  10. Add chopped vegetables. I have used carrots, beans and green peas. You can add other vegetables too.
  11. Saute them for about 2 minutes. Lastly add tomatoes.
  12. Its time to add water. Ratio of rava and water is 1:3. For one cup of rava, add 3 cups of water.
  13. Let it boil. 
  14. Meanwhile heat ghee in tadka pan. Add cashews. Roast it in ghee until it turns golden brown.
  15. Add this to your upma.
  16. Now its time to add rava. Add it slowly. Keep on stirring it continuously while adding rava. Ensure that there are no lumps.
  17. You will see that all the water is absorbed after adding rava.
  18. Cover it and let it cook on low flame for 2-3 minutes.
  19. Upma is ready! 

Upma Recipe with Step by Step photos:

1. Dry roast rava.

Dry roasting rava
2. Heat oil.

Heating oil
3. Add peanuts. Saute it on low flame.

Added peanuts
4. As soon as peanuts start changing their colour, add chana dal.

Added chana dal
5. When chana dal also becomes slightly golden brown add urad dal.

Added urad dal
6. Add mustard seeds. Let them splutter.

Added mustard seeds
7. Add curry leaves.

Added curry leaves
8. Add grated ginger and finely chopped green chillies.

Added ginger and green chillies
9. Add finely chopped onions.

Added onions
10. Add chopped vegetables. I have added carrots, beans and peas. You can add other vegetables as well.

Added chopped vegetables
11. Add salt.

Added salt
12. Add tomatoes.

Add tomatoes
13. Add water. Ratio of rava and water is 1:3. So, for one cup of rava add three cups of water. Let it boil.

Added water
14. Heat ghee in a tadka pan.

Heating ghee in tadka pan
15. Add cashews. Let them become golden brown in colour.

Added Cashews
16. Add this to upma.

Added ghee and cashews in upma
17. Add rava slowly. Keep on stirring continuously while adding rava. Make sure that there are no lumps.

Added rava
18. Cover it and let it cook for about 2-3 minutes on low flame.

Recipe notes:

  1. Choose the finest variety of rava. 
  2. The ratio of rava and water is 1:3 when you are using fine rava. You will have to add more water if rava is not fine.
  3. Add rava slowly and in small quantity. Keep stirring continuously while adding rava to ensure that there are no lumps.
I hope this post will help you to get perfect upma every single time. Don't forget to share your experience with me in the comment section below.

How make Paneer at home with Step by Step Photos.
I am yet to find a person who hates paneer. I love using homemade paneer. It is definitely much more fresh, soft, hygienic and cheap when prepared at home. It can be prepared with just two ingredients, milk and anything sour like vinegar, lime juice or curd. Here the process of making Paneer with Step by Step Photos.



Milk - 1 litre
Curd/Vinegar/Lemon juice 

How to prepare paneer at home with Step by Step Photos:

1. For preparing paneer, do the setup first.Put a strainer on a vessel. 

Strainer on a vessel
2. Put a muslin cloth on it.
Added Muslin cloth to our setup
3. Now boil milk.
Boiling milk
4. Once it starts boiling add vinegar or lime juice or curd. Basically anything sour.

Adding Vinegar
5. Don't add too much of anything at once. Add slowly in small quantity. Stop adding it when you can see that the milk has started curdling.

Curdled milk
6. Turn off the stove.
Curdled milk
7. Pour it on the setup that you have prepared already.

Poured curdled milk on the muslin cloth
8. Wrap it with the remaining cloth.

Wrap it
9. Put some heavy weight on it. Leave for about 15 minutes. All the water will go to the vessel and paneer will be left in the pan.

Keep a heavy weight
10. Paneer is ready. Cut it or grate it as per your need.😁

Paneer is ready!
11. Don't throw the water left in the vessel. You can use it in curries. I usually soak Rava(Semolina) in this water and prepare chillas/appam/rava dhokla with that. If you want the recipe for these things also then let me know in the comment section below. I will be happy to share.😊
Save the water.

Recipe Notes:

  1. I haven't mentioned the quantity of lemon juice/ vinegar or curd in this recipe. The only way to judge is when the milk starts curdling. After this immediately stop adding anything sour and turn off the stove. If you will keep it on stove for more time then it will become chewy. 
  2. The quantity of paneer depends on several factors. In full fat milk it will be more. If you are using curd then also the quantity will increase.