Recipe: Delicious Leftover daal paratha

Leftover daal paratha. Home » Recipes » Indian Cuisine » Leftover Dal Paratha. This site uses cookies and affiliate links. Leftover dal paratha is the QUICK breakfast or brunch recipe that is served with plain yogurt or raita or pickle.

A quick and interesting way of using leftover daal. This paratha taste best with moong daal, whole moong daal, masoor daal, Ghana daal. The paratha is simply going to taste delicious as your daal. You can cook Leftover daal paratha using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Leftover daal paratha

1. You need 1 cup of Aata/wheat flour.
2. You need 1 cup of Leftover moong daal.
3. It's to taste of Salt.
4. It's 1/2 tbsp of masala.
5. You need 1/2 cup of Onion.
6. It's 1/2 tbsp of Black pepper.
7. It's 1 of Green chilli chopped.
8. It's 1 tbsp of Coriander leaves Chopped.
9. It's as needed of Oil for brushing.

Chana dal paratha recipe with step by step photos - one more popular I have already shared one Chana dal methi paratha where the dough is kneaded with leftover chana dal. Leftover dal paratha is a great dinner idea using leftover dal from the afternoon. Step by step pictures and quick video recipe. I have heard about stuffed dal paratha but leftover.

Leftover daal paratha instructions

1. Add little salt gram masala black pepper in leftover dal and chopped onions green chilli and chopped coriander leaves.
2. Use to mixture to Knead the dough for paratha by adding water as needed.
3. Make small balls out of the dough and roll them in to a flat discs adding little oil in the process.
4. Cook paratha over a tava brushing both sides with oil until golden brown.
5. Serve hot with green chilli pickle.

The daal gives an amazing color to the dough, as you can see from above. Diverting from the topic a little - that glass bowl in which I do my dough is as old as when umma came here for the first time. Any dal (toor,mash,masoor,channa mix dal) can be use to make these paratha, just dry out most of the water to make a thick paste. Adjust spices according to your taste. Put the leftover dal to use.