Paratha for the breakfast excites us no other flatbread can. These leftover Dal and methi paratha is a perfect way to use up any leftover dal in your fridge. Add some fresh methi leaves or frozen ones and few spices and herbs for the taste. Dal Paratha makes a simple but very tasty breakfast or lunch or dinner.
A hearty and tasty breakfast, We love the dal and methi paratha for any meal of the day. You can serve this as a tasty breakfast with pickle and some plain curd/yogurt. When I am serving it for a meal like lunch or dinner I serve it with a curry. These dal parathas are not only tasty but very nutritious.
I love cooking paratha with ghee, I use minimal amount but dal paratha tastes amazing with ghee. If you do not like the taste of ghee or do not eat ghee, you can substitute it with vegetable oil. For making vegan dal paratha, you can just use oil to cook it and serve it with pickle a hot cup of tea. It also pairs well with any vegan curry of your choice.
Variations of Dal and Methi Paratha
- To make the leftover dal paratha tastier, you can mix chopped onions as well. But I used my Punjabi dal tadka which already has lots of onion In the tempering so I skipped adding the extra onion.
- I used leftover langarwali dal you can use any cooked dal/dhal you have.
- If you do not have fresh methi/fenugreek you can use frozen methi.
- If you do not have methi or do not like it, you can make these with spinach or other grated vegetables.
- The same dough can be used to make a whole wheat tortilla for making wraps, burritos, and tacos. Dal tortillas are way tastier and healthier than a regular whole wheat tortilla.
- 1 cup Leftover Dal cooked
- 2 cup fresh Methi leaves /fenugreek leaves you can use 1cup frozen
- 2 cup whole wheat flour
- Salt to taste
- 1/2 teaspoon red chili powder
- 2-3 Chopped green Chillies optional
- 2 gram tablespoonflour Chickpea flour/ besan
- 1 tablespoon Cilantro Coriander leaves
- Ghee/oil to cook Paratha
For making dough for Dal and methi paratha, Mix all the ingredients in a big mixing bowl and make a stiff dough.
The important thing to take care while making dough since dal is liquid, first mix all the ingredients well and then add water as required.
You can also mix the ingredients and make the dough in a food processor.
Prepare the dough and rest it for 20-30 minutes.
Now divide the dough into 6-8 equal portions and roll them. Use dry wheat flour as required.
To shape the paratha follow the pictorial of paratha folding steps which I have given below.
After rolling the paratha, Heat a griddle, and place the paratha on the preheated griddle/tava.
When it is cooked from one side, apply melted ghee/butter/oil on the other side and flip it with a spatula once again.
Cook the second side till brown spots start to appear.
Check another side once again and if it is cooked just take it out of the tava onto a plate, otherwise cook it some more.
Top these parathas with some butter and serve with any pickle or plain yogurt.