Sunday, 5 August 2018

Dal Methi Paratha

How to make Dal/Daal Methi Paratha | Dal Methi Paratha or lentil and fresh fenugreek pan-fried Indian flatbread are delicious and flavourful yet so easy and quick to make.

Dal Methi Paratha or lentil and fresh fenugreek pan-fried Indian flatbread is delicious and flavourful Indian bread that is so easy and quick to make. Dal methi Paratha prepared with leftover dal, fresh feungreek leaves and some basic spices.

This recipe is prepared with wholewheat flour, cooked lentils and fresh fenugreek. It is a  healthy and wholesome and is perfect for breakfast, brunch or lunch box that can be served with plain yogurt, raita or pickle. If you are preparing during winter or monsoon season then must try these with Indian Masala Chai.




Dal Methi Paratha or lentil and fresh fenugreek pan-fried Indian flatbread is delicious and flavourful Indian bread that is so easy and quick to make. Dal methi Paratha prepared with leftover dal, fresh feungreek leaves and some basic spices.

Cooked breakfasts are equally as big all around the world. I decided to make these Dal Methi parathas for breakfast when I had leftover Mug Ni Chutti Daal, and being a huge methi fan I decided to add a large amount of fresh methi leaves. I also added the garlic puree as I made these over the weekend, and no one in the family had to go out. NO we don't eat any breakfast with onion or garlic if we are going out.


Dal Methi Paratha or lentil and fresh fenugreek pan-fried Indian flatbread is delicious and flavourful Indian bread that is so easy and quick to make. Dal methi Paratha prepared with leftover dal, fresh feungreek leaves and some basic spices.


In India, paratha are one of the most popular cooked breakfast. If health permitted, I’d be eating paratha everyday! But because it doesn’t, we eat paratha every few weekends and I try to incorporate in some healthy ingredients, so I feel less guilty and gobble a couple more ;) 

More Paratha recipes:-  Amaranth and Raw Mango Paratha ( Tandljo Keri Paratha ) Sprouted Beans Paratha | Bedmi Paratha | Methi Thepla | Oat, Jowar and Methi Thepla 

Usually, most of the  Dal paratha recipes uses liquidy dal, in my recipe, I have used dry dal but it does not make any difference to taste or texture of the paratha. As Mug Ni Chutti Daal is not cooked with heavy spices, you can adjust spice levels of this dish by adding extra spices. These parathas should be best consumed on the same day as these are prepared with leftover dal.



Dal Methi Paratha or lentil and fresh fenugreek pan-fried Indian flatbread is delicious and flavourful Indian bread that is so easy and quick to make. Dal methi Paratha prepared with leftover dal, fresh feungreek leaves and some basic spices.

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Breakfast, Lunch, Picnic, Lunch box, leftovers,
Indian
Yield: 4 servingsPin it

Daal Methi Paratha

prep time: 10 minscook time: 20 minstotal time: 30 mins
Indian pan-fried flatbread cooked with cooked lentils and fresh fenugreek!

ingredients:

2 cup chapatti flour ( whole wheat flour )
1 cup cooked lentils ( I used mug ni chutti daal)
1 cup fresh roughly chopped fenugreek ( Methi ) 
3 Tbsp. freshly chopped coriander 
Salt to taste
1 Tbsp. ginger-garlic paste
1 Tbsp. minced green chillies 
3 Tbsp. yogurt ( Vegan use lemon juice or amchur powder )
1 tsp. red chilli powder
1 tsp. turmeric powder
1 tsp. sesame seeds
2 Tbsp. oil 
Oil for shallow frying 

instructions:

In a big bowl place all the ingredients except oil ( for shallow frying ) and mix well with your hands.
Add water little by little and knead a pliable dough.
Cover the dough with a clean kitchen towel and rest it for 10-12 minutes. 
When you are ready to make paratha, once again knead the dough for one or two minutes.
Then divide the dough into equal size and make round balls.
Dust the flour on the working surface, first roll one ball into a circle.
Heat griddle or tawa on a medium heat.
Place a rolled paratha on the griddle and cook for 20-30 seconds or until the top starts to brown and slightly bubble.
Turn the paratha over using a spatula, apply little oil and continue cooking for about 30-40 seconds or until dark brown spots appear.
Flip it over one more time, and using the spatula, apply oil.
Carefully press down all over.
Turn over again and repeat on the other side until you have the desired crispiness.
Keep each paratha warm, while you repeat to cook them all.
Serve hot with raita or plain yogurt and pickle.
I really enjoyed with masala chai.
Enjoy!



NOTES:

Vegan use lemon juice or dry mango powder instead of yogurt. 
You can use other greens like spinach, dill or amaranth.
Adjust spices according to your taste.
You can omit garlic puree if you like.
Created using The Recipes Generator

16 comments:

  1. Jagruti,
    Just wish I could pick up one of those garma garam parathas! Love the crispiness and the use of mung dal in it. I just need some dahi and chundo with it :)

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  2. Wow, these lentil n leafy parathas are looking super tempting...i can have these as it is 👌👌

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  3. Amazing and droolworthy clicks Jagruti...pics are so so tempting just can't wait to try this new dish....

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  4. loved the way you used the leftover cooked dal to make these healthy and yummylicious parathas, my mother in. Law also does the same sometimes but doesn’t add methi , thanks for the lovely idea will try this next time for sure.

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  5. They look so so tempting, even I add left over dal's to my paratha's and they are sure the healthiest breakfast on the planet :-)

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  6. I do parathas with leftover sambar and i know how delicious these parathas will be. WHat a lovely addition of methi here. And those parathas looks just prefect to enjoy even without any side dish.

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  7. That stack of gorgeous parathas looks so delicious, especially with the beautiful photography! This is one wholesome treat! All I need is some pickles to smear, roll up and devour!

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  8. These dal methi paratha are so nutritious, they look yum. Perfect with some dahi and pickle or just masala chai as you have mentioned!

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  9. Every time you post a recipe, it not only makes me drool, it tempts me to collect these beautiful jars and bowls you add these wonderful creations to. The recipe is yet another comfort... perfect treats they are.

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  10. Yummy! I love how we cause up practically any leftover food to make delicious theplas. Hubby complains that my theplas never taste the same! I'm not going to tell him why;)

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  11. I will cook extra dal just to make these parathas. Yummy share.

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  12. This dal paratha with greens is one of the best ways to convert a leftover into a flavorful dish.Abd your amazing pics make me drool Jagruti !

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  13. dal methi paratha looking perfect and so mouth watering. lentil and green mix together in paratha is just awesome.

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  14. Loved your idea of incorporating dals and fresh greens in our diet.These paranta looks so crisp and delish. Fabulous share .

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  15. This is the best use of leftover dal. I too make it whenever there is some extra dal or kids don't eat a particular dal. Your beautiful clicks are making these parathas all the more desirable

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  16. Gorgeous looking parathas...I also add cooked dals in my kids paratha for lunch box..but I will make sure to add those spices to enrich the flavor

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