Daal Paratha (from Leftover Daal)

Ingredients

• Leftover daal (masoor or moong): 1 bowl
• Whole wheat flour (atta): 1.5 cups
• Onion: 1 small, finely chopped
• Green chilli: 1, finely chopped
• Fresh coriander: 2 tbsp
• Cumin or ajwain: 1/2 tsp
• Salt: 1/4 tsp (the daal is already salted)
• Water: as needed
• Ghee or oil: 2 tbsp (for cooking)

Method

1. 1
   Step 1

   Lightly mash the daal. If it is very thin, cook it for 2-3 minutes to thicken.

2. 2
   Step 2

   Mix the onion, green chilli, coriander, cumin and salt into the flour.

3. 3
   Step 3

   Add the daal and knead. Add a little water only if needed. The dough should be soft, not sticky.

4. 4
   Step 4

   Cover the dough and rest it for 10 minutes.

5. 5
   Step 5

   Divide into 4 balls, dust with dry flour and roll out like parathas.

6. 6
   Step 6

   Cook on a hot tawa on both sides, then add 1/2 tbsp ghee and cook until golden. Serve with yogurt or pickle.

Storage

Wrap cooked parathas in foil; fridge for 1 day and reheat on a tawa.