Dal paratha is the best way to use up leftover dal and turn it into something yummy and nutritious, especially for little people’s tiffin boxes. I end up doing this every week and the family loves them!
Check out my broccoli corn quesadillas, veg fried rice, and rainbow rice for some more ideas on using up leftovers!
Considering how often we make dal in Indian homes, the chances of having a bowl of leftover dal in the fridge are pretty good 😂
But instead of having the same old old dal roti/chawal, use that cold, leftover dal to make these delicious dal parathas! It’s a really cool low-effort breakfast idea that packs a punch in the nutrition department. I add some green coriander chutney into the dough, and it’s my secret to make these parathas even more flavorful and interesting!
Jump To section: Chutney Dal Paratha
- Make ahead – you can prep the dough the previous night to save even more time in the morning
- Super versatile – dunk it in chai, dip it in aachar, chutney or curd, or eat it with your favorite sabzi – these work with just about anything!
- Travel-friendly – These parathas remain soft and delicious even when eaten cold, making them perfect for kids’ tiffins
Chutney Dal Paratha Ingredients Overview
Just like a lot of everyday Indian dishes, this chutney dal paratha too comes together with simple ingredients. Apart from cold leftover dal, we need atta (wholewheat flour), a handful of everyday spices such as turmeric, green chillies, and coriander powder. We also add some green chutney, ginger garlic paste, finely chopped onions, and fresh coriander into the dough to make the dish even more flavorful.
Richa’s Top Tips
- After kneading the dough, rest it for about 10 mins. This makes the parathas super soft and allows the flavors to develop.
- Even though these parathas are not spicy, you can adjust the amount of green chillies if your tolerance is super low.
Frequently Asked Questions
This recipe works well with just about any dal you have – arhar/toor, urad, masoor, mixed dal, and moong. I have not tried making these parathas with chana dal, rajma, or lobia. Just make sure the dal isn’t very thin or watery. We are looking for a thick-ish dal.
Leftover dal parathas stay outside at room temperature for up to a day before going bad. However, this really depends on the weather conditions where you stay. I would recommend making these fresh as needed and storing the rest of the dough for later.
Absolutely! I often make the dough for my chutney dal parathas the previous night because it saves me so much time the next morning. You can make the dough in advance and store it in an airtight container in the fridge for 2-3 days.
I love recipes that turn leftovers into heroes and this recipe does just that! Trust me, your stomach and your family will thank you.
If you happen to make these dal parathas, pictures over on my IG @my_foodstory and don’t forget to leave me a comment telling me what you thought of these!
Check out my broccoli corn quesadillas, veg fried rice, and rainbow rice for some more ideas on using up leftovers!
Chutney Dal Paratha
Ingredients
- 1.5 cups thickish dal cooked lentils, I generally use leftover dal from the previous day straight from the fridge
- 2 cups whole wheat flour atta
- 1.5 tbsp ginger garlic paste
- ½ tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp salt assuming dal also has salt so adjust accordingly
- 1.5 tbsp green chutney link to recipe on the blog
- ½ cup finely chopped onions
- ¼ cup finely chopped coriander leaves
- 2 green chillies finely chopped
- 2 tbsp mustard oil
- Ghee for cooking parathas
Instructions
-
In a large bowl, add all the ingredients except the ghee and knead into a dough. Cover and rest for 10-15 minutes.1.5 cups thickish dal, 2 cups whole wheat flour, 1.5 tbsp ginger garlic paste, ½ tsp turmeric powder, 1 tbsp coriander powder, 1 tsp salt, 1.5 tbsp green chutney, ½ cup finely chopped onions, ¼ cup finely chopped coriander leaves, 2 green chillies, 2 tbsp mustard oil
-
To make the parathas, keep a tava or skillet to heat.
-
Take a lime sized ball of dough and roll it out into a circle. Place the paratha on the hot tava. Once you see small bubbles on the surface, flip the paratha. Spread ghee on top and flip again. Spread ghee on this side as well and cook for a minute or two till the paratha has brown spots and looks golden all over.Ghee for cooking parathas
-
Repeat with the remaining dough till you have as many parathas as you need. Keep any unused dough in an airtight container in the fridge.
Notes
- Any unused dough can be refrigerated in an airtight container for up to 2 days.
- Cooked parathas generally last us at room temperature for a day but it totally depends on the weather where you stay so I recommend refrigerating cooked parathas and then reheating them on a warm tava for a few minutes.
- I’ve made these with all kinds of cooked lentils – arhar/tur, masoor, mixed dal, moong dal but have never tried these with chana, rajma or lobia.
Nutrition
The post Chutney Dal Paratha appeared first on My Food Story.
0 Comments