Leftover Dal Paratha Recipe
Transforming leftover dal into delicious parathas is not just a clever way to minimize food waste; it’s also a fantastic way to infuse new flavors and textures into your meals. This recipe combines the nutritious goodness of split toor dal with wholesome whole wheat flour, spiced beautifully with Kashmiri red chili powder and enhanced by the tang of yogurt. These parathas are perfect for a satisfying breakfast or as a flavorful addition to your lunch or dinner spread. Serve them alongside refreshing raitas for a wholesome, high-protein vegetarian dish that the whole family will love.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) – cooked | 1 cup |
| Whole Wheat Flour | 1 1/2 cups |
| Kashmiri Red Chili Powder | 1 1/2 teaspoons |
| Salt | To taste |
| Curd (Dahi / Yogurt) | 1/4 cup |
| Coriander (Dhania) Leaves – finely chopped | 4 tablespoons |
| Onions – finely chopped | 3 tablespoons |
| Ghee or oil | As required |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 190 |
| Protein | Approximately 8g |
| Carbohydrates | Approximately 35g |
| Fat | Approximately 4g |
| Fiber | Approximately 5g |
| Cholesterol | 0mg |
Preparation Time
| Description | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Total Time | 45 minutes |
Servings
| Description | Number |
|---|---|
| Servings | 4 |
Instructions
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Prepare the Dough: Begin by combining the leftover dal (or freshly cooked split toor dal) in a mixing bowl with the whole wheat flour, Kashmiri red chili powder, salt, curd, finely chopped coriander leaves, and finely chopped onions. Using your hands or a spoon, mix the ingredients until they are well incorporated, and then knead the mixture into a smooth and pliable dough. If the dough appears too sticky or watery, gradually add a few tablespoons of flour, kneading until you achieve the desired consistency. Once your dough is smooth, cover it with a damp cloth or plastic wrap and let it rest for about 15 minutes.
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Heat the Tawa: After the resting period, place a tawa (a flat Indian griddle) on medium heat.
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Shape the Parathas: Pinch off a lemon-sized ball from the rested dough. Roll it into a round ball and then dust it lightly with flour. Using a rolling pin, flatten it into a circle approximately 7 centimeters in diameter. Brush the surface lightly with about 1/4 teaspoon of ghee.
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Fold the Dough: To form a layered structure, fold the dough by bringing two opposite edges together to touch, then fold the other two edges over the first set, creating a square shape. Dust it lightly with flour and roll it out again into a square, making sure it’s as thin as possible without tearing.
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Cook the Paratha: Place the rolled paratha onto the hot tawa. Cook for about 1-2 minutes on one side, until golden brown, then flip it over. After flipping, rub about 1/4 teaspoon of ghee on the cooked side. Cook the other side for an additional minute or until both sides are cooked and slightly crispy. Remove the paratha from the tawa and repeat the process with the remaining dough, adding ghee as needed.
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Serve: Serve the hot Leftover Dal Parathas immediately with your choice of raita, such as Lauki Raita, Pumpkin Raita, or any other raita you prefer for a delightful accompaniment.
Enjoy Your Meal!
These Leftover Dal Parathas are not only a smart use of leftovers but also a flavorful way to enjoy a high-protein vegetarian dish. Packed with nutrients and deliciousness, they’re sure to become a family favorite. Happy cooking!
