Last night's dal has survived, but can no longer be eaten for breakfast. But what to throw away? There is no question. Leftover dal can be used to make a variety of snacks that are both tasty and protein-rich. Learn easy recipes.
1. twigs
Lentils can be soaked and made with beet chili. But chilla can also be made with leftover dal. Make a batter by mixing dal with onion, ginger, garlic, green chillies, cumin and a little gram flour. It is prepared by frying in tawa with little oil. This dal chilla can be eaten with sour curd or raita. Both stomach and mind will be filled with it.
2. Dal tikki
Mix leftover pulses with chopped vegetables like carrot or capsicum, ginger, garlic, garam masala and salt. All these vegetables can be finely chopped to increase the taste. Add boiled potatoes to thicken the mixture. You can give gram flour, but little. Then shallow-fry in little oil in tawa with small tikki size. An air fryer can also be used, but it is important to check whether the inside of the tikki is cooked or not. Serve with curd dip or chutney.
3. Dal pakora
Pakoras can be made from leftover pulses to be eaten on the afternoon meal. Add chopped onion, ginger, garlic, green chillies, chickpeas and a little gram flour to the dal. Drop small balls directly into the hot oil. Fry until golden and crispy. Remove from oil, place on tissue paper to absorb excess oil. If you want, you can also air-fry instead of deep-frying. These dal pakoras are like nectar with steaming hot rice. But served as a snack with cilantro chutney and lemon juice is not bad.
4. Dal-filled paratha
Leftover pulses can also be used as a filling for parathas. For this, first dry the dal and dry it well. Add onions, spices of your choice and a little lemon juice. Stir until smooth. Then pour the mixture into the pre-prepared roti or rota. Fry on both sides. Can be eaten rolled up, or served as plain roti or rota. Serve with sour yogurt, salad or your favorite chutney.