Dal vegetables dill leaves parathas. I have added few scoops of whole wheat powder, leftover moong dal sprouts cooked with vegetables, finally added a handfuls of chopped fragrant dill leaves. The result is whole, nutritious, soulful parathas.
Served parathas with pickle, curd and fruits.
Soft dough, ready for making parathas.
Adding leftover subzi, dal, chopped coriander leaves, dil leaves, other spices.
Whenever I make rajma or dal the next day add the leftover in whole wheat atta and make soft, tasty parathas. That goes undoubtedly the best part of the breakfast menu, where you can make your children eat a variety of dals and vegetables which they generally eat very less quantity when served as side dishes.
Paranthas
Ingredients
3 scoops whole wheat atta
1 cup leftover dal, rajma, mixed vegetables subzi
1/4cup chopped fresh greens, coriander leaves, methi leaves and dil leaves (whichever is available with you)
1tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp jeera powder
1/2 turmeric powder
Salt very less, if required as subzi,dal have enough salt.
1 tsp gingly oil or desi ghee
Method
*In a large bowl add all the ingredients.
*Make sure you smash rajma
*If it's leftover vegetables give a quick run in the mixie before adding to attta, for lump free parathas.
*Knead by adding very less water to a soft dough, remember water from leftover rajma/dal/subzi is sufficient for kneading a soft dough.
*Keep aside for half an hour.
*Roll out parathas using a rolling pin/bellan.
*In a thick tawa preheated tawa gently place parathas, cook both sides, spread gingly oil or ghee and flip the parathas, cook until golden brown.
*Serve with pickle, butter and curd.
*Its best suited for lunch box and travel.
*Please try and leave a comment.
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