Recipe for Dal Ka Parantha
In India, people make Dal ( lentils) almost every day, and often it happens that, after serving everyone, some dal gets left over. The next day, even after reheating, the dal doesn’t taste as good as it did when it was fresh. So, for many, many years, people have found a workaround to use this leftover dal. and that workaround- is Dal ka Paratha.
To make dal ka parantha, you only need leftover dal and whole wheat flour. Of course, extra ingredients like chopped onions, fresh coriander etc., can be added to make it even yummier. But just a simple combination of dal and wheat flour kneaded together and then made into ghee-roasted paranthas tastes great too. They are usually paired with butter, yoghurt and pickle.
Some days back had posted the recipe for Brussels Sprouts Dal. Since some of this dal was left over, I decided to make Dal ka Parantha out of this dal.
So, let us start with the recipe.
Ingredients needed for Dal Ka Parantha:
- Leftover dal
- Wheat Flour: as needed
- Salt: As per taste
Method to make Dal Ka Parantha:
- If you have big pieces of red chillies or curry leaves etc., in your dal, remove them.
- In a mixing bowl, add the dal, salt and wheat flour. To start, combine a little wheat flour with the dal. Keep adding more flour till you can knead the two together into a smooth dough.
- Rest the dough for at least 10 minutes. Then knead it again and keep it covered till you are ready to make the paranthas.
- To make the parantha, heat a pan. When fully hot, reduce the heat to medium.
- While the pan is getting hot, take small portions of the dough. Round the dough, apply dry flour on all sides and flatten it. Now roll the dough to a circular shape. Apply oil/ghee on its surface.
- Fold it so that you get a semicircle.
- Now apply ghee/oil on the surface and fold it again. Now you will get a triangular shape.
- Apply dry flour so that it doesn’t stick to the surface. Now roll it flat, retaining the triangular shape.
- Place it on the hot pan. When slightly cooked from one side, turn it.
- This way, you can half cook all the paranthas and keep them.
- At the time of serving, heat the pan again. Apply ghee/oil on both sides and roast till the paranthas are fully cooked. If you like your parantha crispy, roast some more.
- Serve hot with butter, yoghurt and any pickle of your choice.
Check out these dal recipes. Any of these can be used for making Dal ka Parantha.
- Dal made with pigeon peas
- Dal made with black gram
- Dal made with red lentils and split chickpeas
- Dal made with split chickpeas and bottle gourd.
- Dal made with green gram and brussels sprouts.
Some additional Notes:
- When you combine dal with flour, make sure you adjust the salt. If salt is less, the Parantha will taste bland.
- Try variations by adding chopped green chillies, finely chopped onions, fresh coriander leaves, carom seeds, etc.
- Add spices like red chilli powder, coriander powder, garam masala, chaat masala etc., to enhance the taste.
- Try different types of fat for frying the paranthas, e.g. ghee, mustard oil, groundnut oil, sunflower oil, butter etc.
- Paranthas go well with plain yoghurt. But you can try combining yoghurt with salt and red chilli/black pepper. Alternatively, try Raita. Check out the recipes for cucumber raita and Vegetable Raita.
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