Leftover Dal Parantha

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Time20 Min
DifficultyEasy
Serves3

We would all agree, if one of the things that is exclusive to Indians and something that we take pride in, it’s jugaad. If roughly translated, it means making the best of whatever we have at hand and making it work. Now it may not be perfect, but it will get the job done. This Leftover Dal Parantha recipe embodies this very spirit of Indians. The best part about this recipe is that not only is it

Nutrition Info. (per serving)

ProteinFatCarbsFibre349 Cal349 Cal349 Cal349 Cal
  • 13gProtein
  • 6gFat
  • 58gCarbs
  • 12gFibre

Ingredients

Dry Grocery

Red Chilli Powder

Red Chilli Powder

1 teaspoon

Cumin

Cumin

1 teaspoon

Turmeric Powder

Turmeric Powder

1 teaspoon

Salt

Salt

1 teaspoon

Refined Oil

Refined Oil

3 teaspoons

Atta

Atta

1.5 cups

Cooked Dal

Cooked Dal

0.5 cups

Fruits & Vegetables

Ginger

Ginger

0.5 teaspoons

Other

Water

Water

1 cup

Green Chillies

Green Chillies

2 pieces

Coriander Leaves

Coriander Leaves

8 g

Directions

1Fine chop the ginger, green chilli, and coriander leaves, set aside. Heat oil in a pan add cumin seeds, chopped ginger, green chili and allow it to cook for minutes. Add turmeric powder and saute it for a few seconds. Add cooked dal along with salt, green chilli and reduce to a thick consistency. Once the dal gets thick to keep it aside and allow it to cool.
2Take a mixing bowl, add cooked dal to the atta and knead it well.
3Rest the dough for 5-10 minutes, divide the dough into equal balls and roll it with a rolling pin .
4Cook the parantha on tawa by applying little oil from both the sides till light golden marks .

Success!

We hope you had fun making it! Enjoy the meal.