In a large mixing bowl combine together all the ingredients and 1 tablespoon ghee. Mix nicely using a spatula or your fingers.
Try to bring together the ingredients to form a dough. If the dough seems dry add more dal and bind the dough. You can use 1 - 2 tablespoon of water also to bind the dough.
The dough should be non-sticky, soft, and pliable chapati like dough. Knead the dough for 5 - 6 minutes.
Apply a teaspoon of ghee on the dough. Cover the dough with a muslin cloth and set aside to rest for 10 - 15 minutes. You can store it in the fridge also to use later.
Meanwhile, heat the griddle (tawa) over medium heat.
Divide the dough into lemon size equal balls. Take one ball and roll it into a round disk of thickness similar to that of stuffed paratha.
Smear half a teaspoon ghee on the surface of the paratha.
Make a cut in the paratha using a knife. And start rolling the paratha into a cone from one side to the other. Once again, gently press the dough into a flat disc (refer video or step-by-step images).
Roll the paratha into a round disc with a thickness of less than ¼ inch.
Place the paratha in the hot griddle. Cook from both sides till the surface of the paratha turns dry and charred marks appear.
Now at this stage, smear the paratha with ghee and cook on the griddle like any other stuffed paratha from both sides till it is crisp.
Serve Dal Paratha warm with butter and raita.