Daal paratha is a great way to use leftover daal for a very hearty delicious meal! You can use any leftover thick daal- toor, chaana, or even masoor just as long as its thicker consistency (Gujarati daal or sambhar would not be ideal)! The daal should already be cooked with spices and then you will add more spices! When I got married to a Punjabi guy I was so surprised that anything can be made into a paratha and these were the first ones I tried making on my own with lots of help from my MIL.
Recipe: makes 10 paratha
Ingredients:
1 1/2 Cup Daal
1/4 Onion very finely diced (A tip- the onions need to be super finely diced, the bigger the onion the more likely the paratha will fall apart with you go to make it)
1/4 Cup Cilantro finely chopped
1 Tsp Thai green chili finely diced
2 1/4 Cup Whole Wheat Flour
2 Tbsp Chickpea Flour (Not needed but makes to more crunch)
3/8 Tsp Salt (the daal should already have salt in it from when it was cooked)
Oil for cooking
Method:
1. Add the daal, onion, cilantro, thai green chili, both flours and salt to the bowl. Starting mixing until everything comes together as a ball of dough. No water is added since there is so much moisture in the daal.
2. Put the dough in an air tight container and leave it in the fridge for at least an hour. Cooling down the dough will make it easier to roll out.
3. Take the dough out and make balls a little bit bigger than golf balls. Any smaller will result in really small paratha.
4. Start warming up a flat pan on the stove.
5. Roll the ball in a good amount of whole wheat flour and start rolling it out, this can be a little hard to do so make sure to keep dipping in the whole wheat flour to help you out!
6. Place the rolled out dough on the hot pan and let one side cook for about 2 minutes. Flip it and brush oil on the side that just cooked. Flip it again and apply oil on the other side and let it cook for another 4 minutes.
Serve with butter on top (my husband's favorite) or yogurt!! Enjoy!
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