Leftover dal (lentil) paranthas

Cooking notes

• Makes about 18 paranthas.

• This recipe works easily for all leftover dals like moong dal, toor dal, etc.

• With paranthas, you can make them just the way you want – thicker/thinner, smaller/bigger, use more/less oil – anything that works better for you, no fuss!

Ingredients

For the dough

• 1 cup leftover dal, i.e. lentils (I used arhar dal, also known as pigeon-pea lentils), warmed (not straight out of the fridge)

• 1 medium onion, chopped

• 3 tbsp coriander leaves, chopped

• 1½ tbsp besan (gram flour)

• 2 cups whole wheat flour (atta)

• ½ tsp salt, or to your taste

• Water, as needed (to bind the dough)

Additionally: Oil, for cooking 

Method

1. To make the dough, knead all the ingredients in a food processor. You can do this by hand as well. The mix tends to get sticky, so you can add a little more flour (if it seems too wet), or about 1/4th cup of water (if it seems too dry). The consistency you’re looking for is a well-blended dough that doesn’t feel too sticky.

2. Once ready, let the dough rest for 10 minutes.

3. To get cooking, divide the dough into 18 small balls using greased palms.

4. Keep a plate with some spare atta ready on the side. Flatten out a ball using your palm, and pat both sides in this spare atta.

5. Then start to roll it out using the rolling pin, until the circle (or any shape it looks like) is about as big as your palm. Pat in more flour if the dough feels sticky.

6. In the meantime, warm up a flat pan and grease it with about 1/4th tsp cooking oil.

7. Once the oil is warm, flip on the rolled-out parantha and let it cook for about a minute. You will notice the colour changing to a brown.

8. Drizzle on another 1/4th tsp of oil, spread it with a spatula, and then flip over to the other. Let it cook for another minute.

9. You know it’s ready when both sides are nicely roasted and smelling good! Repeat the process until you make all the paranthas.

10. Enjoy hot with spiced curd or pickle! Paranthas store for 3-4 days in the fridge and up to a week in the freezer, wrapped in foil. To reheat, you can use the microwave or oven. 

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