Left over Dal Paratha is quite an interesting and nutritious dish, made with wheat flour, spices and left over dals. These parathas are very easy to make and its preparation also doesn’t involve much time.
There are days that I have lentil based left overs (plain dal, dal tadka, dal fry, dal makhani, South Indian kootu) that I am forced to toss into the fridge. While making breakfast the next morning, I try to give a make over to the left overs and one such recipe is the Dal Parathas.This recipe is perfect recipe to use the left over dal and make yummy and protein rich parathas, which can be had for breakfast or snacks or dinner. These parathas are so tasty and wholesome that my family savors them plain or paired with curds. They are tasty, soft and apt to be packed for lunch too paired with thick curds or a pickle or a simple raita.
Whole wheat flour – 2 cups
Left over dal – 1 cup
Green chilli – 2 finely chopped
Coriander leaves – a handful finely chopped
Red chilli powder – 1 tsp or to taste
Jeera powder or cumin powder – ¾ tsp
Garam masala powder – ½ tsp
Turmeric powder – ½ tsp
Salt to taste
Water as needed to knead
Oil – 2 tsps + as needed for frying the parathas
Prep time – 10 mins
Cooking time – 35 mins
Total time – 45 mins
Makes 12 medium sized parathas
- Take all the ingredients in a wide bowl and mix well using your hands. Add water little by little and make a soft and pliable dough. As dal also contains water, add water only if needed. Smear oil over the dough and keep it covered until use.
- Divide the dough into equal portions. Sprinkle some flour and gently roll it to the size of about the regular chapathi you would make. I normally make the parathas a little thicker than the regular chapathis.
- Heat a tava or griddle. When hot, gently place the rolled paratha on the tava. Drizzle some oil around the paratha and smear oil over it too.
- When the base is partially cooked, flip the paratha using a spatula. Again drizzle/smear some oil over the flipped paratha. Flip it once the other side is cooked. Golden brown spots should appear on the paratha. You can press it with a spatula to ensure the inside is also cooked properly.
- Once both sides are cooked well with nice golden brown spots, remove the paratha from the tava.
- Repeat the same for the rest of the dough and make all the parathas in the same way.
Serve and enjoy these yummlicious and healthy dal parathas hot directly from the tava to the plate either plain or topped with white butter and thick curds or green chutney or some tangy ketchup or pickle. I served it paired with thick curds and mango chunda. Left over dal parathas were so delicious that it was wiped off as soon as they were served.
- As the dal also contains water, first mix all the ingredients and add water only if needed to bring it to a soft and pliable dough for you to roll out the parathas.
- You can also use a food processor for making the dough.
- I sometimes skip green chillies and just use red chilli powder for the spiciness.
- You can also add finely chopped palak or methi or any greens in addition to the above ingredients.
- You can add any lentil based left overs to the flour and turn them into yummy parathas. I sometimes use leftover kootu (South Indian style dal and vegetable preparation) too. Ensure that you mash the veggies well before adding it to the flour. You can also run it once in a mixer jar for a smoother consistency and proceed with the dough making.
- As per your liking, you can roll thin or thick parathas.
- Always cook parathas on medium-high flame as cooking on low flame will make them hard and softness may not be retained for a longer time.
- If not serving immediately, stack the cooked parathas one on top of the other until serving in a casserole or serving bowl.