Wednesday, 2 October 2013

Dal Ke Parathe

We Indians always cook in additional quantities. The basic idea behind this is that if an unexpected guest ever comes over (which is quite common in our culture), there should always be something to offer to them. It is okay if there are leftovers, but food should never fall short for anyone. With this tradition comes generations of great food recycling ideas. Mothers have some of the best of these ideas! Dal ke parathe is one of them.

Since this trick to use up leftover dal is as traditional as it can get, the proportions presented just as traditionally - as guesstimates from experience.

Leftover Panchmel Dal
I had some leftover Marwari Panchmel Dal from last night's dinner that I used for this. The recipe for the Panchmel Dal can be found here

There are two more ingredients needed to make the parathas - whole wheat flour and salt. 

The transforming ingredients - flour and salt
A good estimate would be to use 1 1/2 cups of flour for every cup of dal.

I poured the dal in the flour and added some salt to it. Before adding any water, I used my fingers to thoroughly mix in the dry ingredients together. 

Dal and flour to knead the dough

You can use a little water (I used about 1 tbsp) for easier kneading of the dough. Once it has been knead, you can let it rest for 10 minutes. You will be able to see lovely flecks of the dal interspersed in the dough!

Resting the prepared dough

After the dough has rested, roll out parathas and roast them with a little oil on the tawa.

Roasting the parathas on the tawa
These are best had with a dollop of butter melting all over it!

Dal ke parathe with a dollop of butter