Leftover Dal Paratha Recipe | easy and quick dal paratha recipe using leftover dal
Most of the time we face a situation where we have small portion of dal that is leftover from lunch/dinner and is lying in the refrigerator. Â The best and healthy way to use it is to make parathas.
It might happen that the leftover portion is not enough for the family, but ½ cup dal will yield 5 parathas. You will love the soft and smooth texture of these parathas. With just few basic spices and ingredients, this recipe gets ready quickly and is a perfect healthy breakfast or lunch box snack.
If you are looking for recipes using leftovers, have a look at these –
Some tips & variations to make leftover dal paratha :
- We had leftover Gujarati Tuvar Dal, which we have used in making parathas. Salt and spices level needs to be adjusted as per the taste of the dal.
- Before adding dal to the flour, remove curry leaves, red chilli/green chilli pieces from dal, otherwise it would be very difficult to roll out parathas.
- If the dal has been kept in refrigerator, then micro it for a few seconds before adding it to flour.
Serving Suggestions
You can serve these leftover dal parathas with any gravy sabzi/curry like –
Chhole Masala
Bhindi Masala
Sev Tamatar ki Sabzi
Rajma Masala
Restaurant Style Mixed Vegetable SabziÂ
Mixed Vegetables in Spinach Gravy
You may even serve them with these raitas/accompaniments –
Green Chutney
Beetroot Raita
Sweet Potato Raita
Strawberry & mango chutney
Also try out our Paratha Recipes, like –
Onion Paratha
Palak Paratha
Stuffed Moong Dal Paratha
Cheesy Aloo ParathaÂ
Methi Thepla
Leftover Dal Paratha
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Ingredients (1 cup = 240 ml)
- ½ cup leftover tuvar dal
- 1 cup whole wheat flour/gehun ka atta
- ¼ teaspoon turmeric powder/haldi
- ½ teaspoon dhaniya/coriander powder
- ½ teaspoon jeera/cumin seeds powder
- ½ teaspoon jeera/cumin seeds
- pinch of asafoetida/hing
- salt to taste
- 1 tablespoon coriander leaves/dhaniya finely chopped
- 1.5 teaspoon oil + oil for cooking parathas
Instructions
- In a wide bowl, combine wheat flour, salt, turmeric powder, dhaniya+jeera powder, jeera/cumin seeds, hing, chopped coriander leaves, leftover dal and 1 teaspoon oil in a bowl. Mix everything well and knead it into a smooth dough adding water as required.
- Once the dough is ready, add ½ teaspoon oil and knead again. Cover and keep aside for 15-20 minutes.
- Divide the dough into 5 equal parts and make balls out of it.
- Dust a little flour and roll out the dough into a paratha.
- Heat a tawa/non stick pan and place the paratha.
- Cook the paratha using little oil till golden brown spots appears on both sides.
- Repeat the same steps to make more parathas.
- Serve these yummy parathas hot with curd or chutney or pickle.
Video
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