I often wish Sunday's don't go by so quickly and Monday's don't come by so soon. More often, I wake up to a thought of having yet another Sunday that is an extension of the previous day or a hope that the week passes by steadily, merrily and fruitfully, welcoming yet another weekend, and that too a happy, jolly one like the one we just had.
Last week with Eid on Friday, we had a long weekend. The week that went by, we had Independence day falling on Thursday and a quick Friday that that did not seem like a working day, so that counted for yet another lovely long weekend, or at least I like to think that we had one. :)
To make this holiday worthy, we made a day's trek to the nearby outdoors and that was such a welcome break. This Dal ki roti, whipped up from the previous night leftovers made up for our outdoor brunch, just apt as a wrap-up-take-away for any time munch.
Dal ki roti is an excellent way to use up left over dal from the previous day and translate it to a delicious snack or a breakfast dish. Being a popular dish in the North, this was one of those recipes I learnt from my mother in law, who makes it extremely well and is often accoladed for the variety of delicious parathas she makes. Since I have come to learn this, it's been a regular at my home, way too often when I have left-overs of dal from the previous day. It's versatile, easy to put together, healthy and delicious. You may use any simple dal recipe for this one, either moong, tuvar or masoor dal. The one I used is here, however you can use the ones with onions in them or heavier seasoning. A thicker one makes softer and tastier parathas, so I suggest you drain off the excess water if the dal is thin. I like to pep up the seasoning a bit here with some chopped onions, a few hot chillies, garam masala, fresh coriander leaves, but it really up to your choice and taste.
Dal ki Roti
1 cup leftover dal
1 onion, finely chopped
2 to 3 green chillies, finely chopped
1 tsp. red chilli powder
1/2 tsp. cumin seeds
1 chopped onion
1 tsp. garam masala
1 tbsp. fresh coriander leaves
2 cups whole wheat flour (varies depending on thickness of the dal)
Salt to taste
Oil for cooking
Drain the dal if there's excess water and combine the dal with onion, green chillies, red chilli powder, cumin seeds, garam masala, finely chopped coriander leaves and salt. Combine the wheat flour into this and knead into a soft dough. Set aside for 20-30 mins. Pinch out the dough into equal lime sized portions and with the help of wheat flour, roll out into a circle of 6"-8" using a rolling pin. Heat an iron griddle and cook each roti, flipping each side as they cook. Brush oil on each side of the roti and cook till golden brown on both the sides. Serve hot with onion rings, fresh curd and pickles.