Leftover dal makhani parathas

There , I have have done it again! I have cooked so much of the dal makhani that I don't know what to do with it. Most often this is a case with dishes that many of you will associate with. Few of us will toss it off into the dustbin and some of us might just re- heat and eat them as side meals out of compulsion perhaps. You really don't know how to dispose them off since the appeal shines off after repeated consumption in successive meals. And you either throw them off or keep consuming out of guilt of letting them go waste.

Well ;then the best way is to use them to make delicious nutrient rich parathas .. Rotis and Parathas are staple food for many in our country, day in and out we make them for every meal..You can use these left over subjis to pair them with your wheatflour; put in some additional spices and make them into nice ,soft tasty parathas..And really, these parathas are much more healthier at times coz it features the vitamins of original dish which was supposedly a main dish for your meal perhaps..Especially with left over rajma(red kidney beans) or dal makhani( Urad Dal/black lentils), these are actually healthy, nutrient filled wholelsome parathas and very heavy..You wouldnt require anything else..

I generally make use of most of my leftover curries/subjis this way..But even while using, some dishes go better then others..Especially the rajma(red kidney beans) and Dal makahni( black gram lentils/Urad dal). they go the best and makes awesome parathas.I love them, am sure you will too.
While it might sound very common for some people, and yet I try and showcase them in my blog for the reason that they r healthy, nutrient rich and absolutely light and easy in making, fuss free. They can be ur breakfast, lunch or dinner meal..You just require a side dish perhaps and replace your regular dose of rotis or rice. And honestly they are incredibly awesome.

I really don't have a specific recipe for this since you can modify them according to your taste and creativity of ingredients blended together, yet the below mentioned ingredients give a gist of my making.

Ingredients:left over dal makhani-1 cup
Wheatflour-1 1/2 cups
Aijwain- 1 tsp
onion- 1/4 small chopped
green chilli- 1 chopped
coriander leaves- few chopped
oil-(optional) - 1 tsp
salt- a pinch
Butter- as desired for cooking
amchur powder(dry mango powder)- 1/2 tsp
roasted cumin powder- 1 tsp
cream or gramflour- 1 tbsp.(both will give a different taste so its upto you which taste you prefer. I sometimes use cream and sometimes besan.This particular recipe has cream)

In reality most of the ingredients are optional except the wheatflour and the dal makhani..Really its just my creation that I wanted it to be a little different.Otherwise the dal makhani already has pretty much all the essential spices to lend the wheatflour the taste and texture that makes it up to a delicious paratha..But you need to add additional spices like the cumin powder and the dry mango powder since the spices in the dish gets diluted once mixed with the whetaflour.You might add a bit of cream or besan as well

MethodMash the dal makhani with your hand and smoothen it out so that it blends with the wheatflout easilyIn a bowl take wheatflour, the dal makhani, salt, coriander leaves, aijwain ,cream or besan as you wish,water if required, oil and knead into a soft doughLeave the dough covered with a wet muslin cloth for some timeMake equal sized small balls out of the dough, roll them like a thick paratha(the thickness depends on your desire really) with a rolling pin. I love my parathas really thickIn a tawa or a griddle on low flame, put the rolled out paratha..Roast them for half a minute and flip over.,apply butter on the top part while the other side is getting roasted/cooked. Roll over and apply butter on the other part as well and repeat the same processCook until done under low-medium heat,pressing down the parathas while cooking for it to cook well inside.Serve with your favorite curd or pickle or even a vegetable dish. Since the Parathas already have one whole cup of dal makhani its is very filling and tasty as well. Sliced onions, wafers, and even a coriander-mint-curd chutney goes veryw ell with these lipsmakcing parathas..Dollops of hot butter just before serving gives you divine pleasure ..sacred to your taste buds I must say..The dal makhani and butter laded parathas to be precise complimented by an Indian side dip of curd and mint and maybe tomato sauce as well.

Now who would have thought that leftovers can be so delightful???So then, peek through your refrigerator for leftovers and transform them into wonderful rich nutrient filled parathas for your next meal..

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