Dal Paratha and Pineapple Raita is a comforting, protein-rich North Indian meal. Stuffed parathas made with spiced cooked dal are paired with refreshing, slightly sweet pineapple raita, making it a balanced dish perfect for breakfast, lunch, or dinner.
Dal Paratha is a nourishing stuffed flatbread where cooked lentils (usually moong or chana dal) are spiced and filled into whole wheat dough, then rolled and roasted on a tawa with ghee. It’s hearty, flavourful, and an excellent way to use leftover dal. Rich in protein and fibre, dal paratha is both filling and wholesome.
Pineapple Raita complements the paratha beautifully by balancing its spice with its cool, creamy, and slightly sweet flavour. Yogurt is whipped and combined with pineapple chunks, lightly spiced with roasted cumin and black salt. The sweetness of pineapple paired with tangy yogurt gives a refreshing twist.
Together, this combo makes a complete meal — dal paratha providing energy and satiety, and pineapple raita adding freshness, probiotics, and digestive support. It’s a popular household pairing and also great for lunchboxes and quick family meals.
Make dough
Knead whole wheat flour with water and a pinch of salt into a soft dough. Rest for 15 minutes.
Prepare stuffing
Mix cooked dal with onion, green chilli, ginger, cumin seeds, coriander powder, chilli powder, garam masala, coriander leaves, and salt. Ensure stuffing is thick and dry enough to roll.
Shape parathas
Divide dough into balls. Roll one slightly, place 2 tbsp stuffing in the centre, seal edges, and roll gently into a paratha.
Cook parathas
Heat tawa and roast each paratha with ghee until golden spots appear on both sides.
Make pineapple raita
Whisk yogurt, add pineapple pieces, roasted cumin, black salt, and regular salt. Mix gently and garnish with coriander or mint.
Serve
Serve hot Dal Parathas with chilled Pineapple Raita, pickle, and papad.
Leftover dal can be used, making this recipe economical and zero-waste.
Moong dal or chana dal work best, but you can use leftover arhar/toor dal as well.
Yes, but rinse it to remove syrup and sweetness before adding to yogurt.
Yes, but keep raita chilled in a separate container to avoid spoilage.
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