Leftover Dal Paratha

Leftover dal paratha is a perfect breakfast which is tasty, simple and full of nutrients. It is quick and easy to make recipe. If you have leftover dal in your fridge and you want to finish it, make this delicious paratha with that. Don't throw your leftover dal, it is a better option to finish it.  You can make leftover dal parathas whenever you want during breakfast, lunch or dinner with your favourite curry. You may use any type of leftover dal like toor dal, moong dal or masoor dal. This paratha is full of taste and flavor.

I have made toor dal in the lunch which is left. I knead the dough by using it and make paratha with it. The result is that the paratha is very crispy, delicious and unique. These parathas are very healthy as they have proteins of dal and carbohydrates of wheat flour. My husband prefers this paratha with aloo tamatar curry along with coriander chutney.

You can serve this paratha with curd, pickle or any choice of curry.

Try more paratha recipes:
Aloo ka paratha
Paneer ka paratha
Pyaj ka paratha
Aloo Cheese paratha
Mooli paratha

Course: Breakfast
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4

Ingredients:

1 cup leftover dal (Arhar or Toor Dal)
1-1.5 cup Whole Wheat Flour
¼ tsp. red chilli powder
¼ tsp. coriander powder
½ tsp. ajwain (carom seeds)
Salt, to taste
¼ cup Curd
Ghee, or oil as required

Instructions:

In a mixing bowl, take leftover dal, whole wheat flour, curd, red chilli powder, coriander powder, ajwain and salt. Mix properly to combine all.

Knead into a soft and smooth dough by using enough water if required.

Cover and let the dough sit for about 15 minutes.
Heat a tawa on medium heat.
Meanwhile, make a ball from the dough. Apply dry wheat flour and roll it into a small circle. Apply little amount of ghee over the surface.
Now fold in between to join the edges.

Again apply ghee over it and fold it in between.

Now bring the all edges in between to join the all edges to make a round shape.

Now dust little wheat flour and Roll it into a regular roti form.

Transfer the paratha on hot tawa and cook from one side.

Then flip and cook from other side until little brown spots appear.

Flip and apply ghee over it with the help of ladle.

Again flip and apply ghee and cook other side by pressing with spatula.

Fry the paratha from both sides till it become crispy and cooked properly.
Transfer to a serving plate and serve with raita or any curry of your choice.

Tips:

• To give a variation, add some besan while kneading.
• The water quantity to knead the dough depends on the consistency of your dal.
• You can add some chopped fresh fenugreek leaves or kasuri methi.
• You can add some chopped onion while kneading the dough.