Leftovers are the Grandmother of Invention !!
I had two day old Dal in the fridge (cooked red lentils) that if served as is to hubby would have earned me a “ I am not eating that !! look”
Now the Dal was as good as new and I did not have the heart or the want to throw it. So I got my thinking caps on and a brilliant idea struck me. Of course our Grand-mums have been making Dal ke Parathey which is where the germ of the idea came in. I had Makki ka aata (Maize flour) in the pantry so I kneaded the dough with the left over dal to make Dal ke Makki ke Parathe/ Lentil and Maize Flatbreads.
- 250 ml cooked masoor dal/ red lentils
- Olive Oil- 1.5 tablespoon
- Olive Oil- 1 tablespoon (to pan roast the Parathey)
- Makki Flour/Maize flour - 2 cups
- Rice Flour- 1 cup
- Chilli Powder
- Water- 1/2 cup to assist with kneading the dough
- Kasoori Methi- 1 tablespoon
- Ajwain/ carrom seeds - 1 teaspoon
- Amchur/ Dry Mango Powder- 1/2 teaspoon
- Mix the Maize flour with half cup of rice flour and add the chilli powder, salt, ajwain and amchur to it and mix them well.
- Next mash the leftover dal in a microwave safe bowl and then warm it in the microwave for 1 minute.
- Add the warmed dal to the flour and spice mix and add 1 tablespoon of olive oil to this mixture. Now start kneading it into a dough. You might require to add some water to knead it into a dough. This dough might still be sticky at this stage.
- Next add the remaining half cup of rice flour and re-knead the dough. Lastly apply the olive oil to the dough and let it rest for about 15 minutes. Cover it with cling-wrap to keep it moist.
- Take your rolling pin and board and cover both with clingwrap. Keep a flat griddle / non stick tawa to heat on medium flame.
- Make golf ball sized balls of the dough. This made me about 10 balls.
- Start rolling it into a thick circular flatbread. Lastly sprinkle some kasoori methi on top. I have used a knife to even out the edges to give it a perfect round shape. However this step is optional.
- Once the tawa is hot add the paratha and cook the first side for about 40 secs and then flip over and cook for another 40 secs.
- Flip over once more and now apply some oil and use a kitchen towel to add light pressure which will help cook the paratha evenly. Again flip over to the other side and apply some oil and again use light pressure to cook the side evenly.
- The Dal ke Makki Ke Parathe are now ready. Serve hot with some butter/ margarine/ ghee. They can be eaten with a side of Greek Yoghurt or Dahi and mango pickle.
I am not blowing my own trumpet here but these were gone in less than 10 minutes. They are absolutely delicious and easy to make and a perfect use of leftover dal.
Food Photography- Ankit Mehan
Have a great week ahead. Stay warm, healthy and happy.