AuthorChandniWhile I’m calling these leftover dal parathas, they’re actually a really smart meal prep idea.
Leftovers are a byproduct of any kitchen. No matter how well you plan, sometimes you just have extras at the end of the meal. I hate eating the same thing twice in a row and when I started managing my own kitchen, I tried my best to not have extras that I’d have to eat for another meal. But, this doesn’t always work out for me and I often have some dal remaining after dinner.
One night when I was dreading eating the previous night’s dal-chawal again, I remembered Mum used to knead leftover dal into wheat flour to make parathas. I tried it out and absolutely loved it. You finish up leftovers *and* it’s a different take on the dal so you don’t feel like you’re eating identical dinners two nights in a row. Yay! These days, I actually make more dal than I need when I’m cooking dinner one night so I can use the leftovers to make dinner on another night.
I’ve enjoyed these parathas with a dry mixed vegetable sabzi and palak paneer, but my favourite way to eat them is to pair them with a simple boondi raitha, pickle, and papad.
Here are some tips when you're making these parathas:
- If you’re new to paratha making, this leftover dal paratha is a great way to start. The dal gives it a lot of moisture so they turn out really soft.
- If the dal’s been in the fridge, let it come to room temperature before you knead the dough.
- When seasoning, consider what's in the dal already, and season only for the dough.
- I usually use leftover moong dal to make this paratha, but you could try it out with other dals too. Do tell me how it turns out in the comments, I’d love to know.
Mum's Leftover Dal Parathas Recipe:
To make leftover dal parathas, start with the wheat flour in a mixing bowl. Make a well in the centre and add the leftover dal, chopped onion and greenchillies, jeera, red chilli powder, salt, and coriander leaves. Mix all the ingredients together.
Start kneading, and gently add water if required. I find that the dal usually has enough moisture and I use very little water to make this dough. Once the dough is evenly mixed and the spices and dal well distributed, gather it all into a large ball and grease it with a little oil. Cover it and set it aside for 15-20 minutes.
When you’re ready to roast the parathas, first knead the dough for a few minutes so the oil is absorbed. Then divide it into 8-10 equal-sized balls, depending on how thick you want your parathas.
Flatten a ball of dough gently, dust it with wheat flour, and roll it out to make your paratha. It should be a bit thicker than you’d roll a chapathi.
Next, place it on a warm tawa. When you see it start to puff up a bit, flip it and grease with a little ghee or oil if you prefer.
When you see this side start to puff up a bit, flip it again and grease the other side. By now you should see brown spots starting to appear on the paratha.
Cook it on medium heat till it has brown spots on both sides, ensuring you flip it a couple more times to cook it evenly. When it’s ready, take it off the heat, and store it in a hot case till you’re ready to serve.
Serve with a sabzi of your choice or with boondi raitha and pickle.
Ingredients
Directions
To make leftover dal parathas, start with the wheat flour in a mixing bowl. Make a well in the centre and add the leftover dal, chopped onion and greenchillies, jeera, red chilli powder, salt, and coriander leaves. Mix all the ingredients together.
Start kneading, and gently add water if required. I find that the dal usually has enough moisture and I use very little water to make this dough. Once the dough is evenly mixed and the spices and dal well distributed, gather it all into a large ball and grease it with a little oil. Cover it and set it aside for 15-20 minutes.
When you’re ready to roast the parathas, first knead the dough for a few minutes so the oil is absorbed. Then divide it into 8-10 equal-sized balls, depending on how thick you want your parathas.
Flatten a ball of dough gently, dust it with wheat flour, and roll it out to make your paratha. It should be a bit thicker than you’d roll a chapathi.
Next, place it on a warm tawa. When you see it start to puff up a bit, flip it and grease with a little ghee or oil if you prefer.
When you see this side start to puff up a bit, flip it again and grease the other side. By now you should see brown spots starting to appear on the paratha.
Cook it on medium heat till it has brown spots on both sides, ensuring you flip it a couple more times to cook it evenly. When it’s ready, take it off the heat, and store it in a hot case till you’re ready to serve.
Serve with a sabzi of your choice or with boondi raitha and pickle.
Superb ! So well explained I could visualize myself making it.
Thanks Ma! ?
Finally tried it out! It was amazing. Such a cool way to use up leftover dal. x
Yay, glad you enjoyed it! 🙂