Dal paratha with leftover dal we call it Missa paratha. If paratha for breakfast excites you like us this Punjabi style Indian Paratha flatbread is perfect for you.
Especially if you have leftover dal this whole wheat paratha with fenugreek is a must make.
In punjabi households we cook a variety of Missa paratha. Mostly it is referred to as a paratha made with a mix of flours usually whole wheat flour/aata and gramflour/besan along with spices onions and some herbs.
This is basically a spicy flatbread made with whole wheat flour and leftover cooked lentils. It makes a delicious healthy wholesome Indian breakfast ever.
If you think paratha is unhealthy Read - Paratha as a Breakfast is healthy or Unhealthy?
Other is is Dal wala missa paratha. In this paratha dough is made with leftover dal from previous night. Sometimes while making dough vegetables are also added. Chopped up onions, spinach, methi/fenugreek there can be so many add ons that one can make so many variations of dal paratha.
How To Make Dal paratha?
For making this dal paratha, I used up leftover langar wali dal from previous night. But frankly speaking I make it with any leftover dal cooked in punjabi style.
If you are cooking dal You can double up these dal recipes so that you have leftover dal to make dal paratha. I do it many a times 😀
You will need
Whole wheat flour
Gram flour/Millet flour
Ghee to cook paratha
Fresh: fenugreek leaves/methi leaves, grated paneer, grated ginger, green chillis, Chopped onion.
Spices and seasonings: Salt, chilli powder
Add Ons for Leftover Dal Paratha: You can simply make dal paratha with all of above ingredients. But to make it even more tasty you can add any of these vegetables. Chopped spinach, chopped dill, methi leaves, green onion, kale, grated carrots, radish or grated cauliflower to name a few.
First make Paratha dough. In a mixing bowl add whole wheat flour, leftover cooked dal, salt, chopped green chilies, grated paneer, chopped fenugreek leaves, grated ginger and make a dough.
Since cooked Dal has enough liquid you do not need to add extra liquid or water. Make sure to knead a soft and pliable dough.
Rest the dough for 20-30 minutes before rolling out flatbreads.
How to shape Paratha?
You can shape them as per your preference. Make laccha paratha as I have made in masala paratha (detailed steps). You can shape them like squares like this egg paratha (detailed steps) or even make triangular paratha.
Can You Meal Prep Paratha and Make them Ahead?
You can make them ahead and even freeze them. During my weekly meal prep I partially cook paratha from both the sides. Do not cook too much just about 30% cooked from both the sides is enough.
Cook as many parathas that you want to store in same way. For storing place a butter paper or parchment paper between paratha to separate them and place them in an Airtight container and freeze.
You can use Ziplock bag to freeze dal paratha if you prefer, but I prefer a container as it maintains the shape of paratha.
Once you are ready to cook them take the required number of paratha's from freezer and thaw for 10 Minutes. Cook them as usual applying ghee or oil.
Since these paratha are only slightly cooked before when you cook them now they turn out same as fresh.
How to Serve Dal Paratha?
- For Breakfast You can serve dal paratha with mango pickles, lemon pickle, or Chunda and Dahi. Homemade white butter in any case is a MUST for the best taste.
- You can pack Dal paratha for Lunch box with Aloo pyaz sabzi.
- When I am serving it for a meal like lunch or dinner I serve it with a curry.
Recipe Notes and Tips
- To make it vegan you can cook paratha with oil of your choice. Canola oil or rice bran oil are good options to cook paratha.
- If you do not have fenugreek leaves you can substitute it with chopped spinach, dried fenugreek or grated carrots etc.
- 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.
- 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.
Dal You Can Use to Make Dal Paratha
You can use yellow moong dal paratha, Chana dal Paratha, Masoor dal paratha, Tur dal paratha, Green moong dal paratha. You can check out all dal recipes.
More Paratha Recipes to Try
Other Paratha Recipes you can try
Dal Paratha - Indian Flat Bread
- 1 cup Leftover Dal cooked
- 2 cup fresh Methi leaves /fenugreek leaves you can use 1 cup frozen
- 2 cup whole wheat flour
- Salt to taste
- ½ teaspoon red chili powder
- 3 Chopped green Chillies optional
- 1 tablespoon Cilantro Coriander leaves
- 2 tablespoon Ghee/oil to cook Paratha
- For making dough for Dal paratha, Mix all the ingredients except ghee 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 missa paratha with some butter and serve with any pickle or plain yogurt.