Leftover daal paratha#Daal chawal#ytshort #trending #2025

Daal Chawal (Moong Dal) with Paratha**

A classic comfort food combination from South Asia, this meal pairs soft, spiced **moong dal** (yellow split mung lentils) with fluffy **steamed basmati rice** and crispy, golden **parathas**. The moong dal is slow-cooked with onions, tomatoes, garlic, green chilies, and a tempering of cumin and mustard seeds, finished with fresh coriander and a squeeze of lemon for brightness. Served with hot rice that soaks up the creamy lentils, and flaky parathas that add a satisfying crunch and richness to each bite, this dish brings warmth, nourishment, and nostalgia to the table.

Here’s a simple and delicious **Moong Daal with Rice** recipe, perfect for a wholesome, comforting meal:

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### **Moong Daal with Rice (Daal Chawal)**

#### **Ingredients:**

**For the Moong Daal:**
- 1 cup yellow moong daal (split mung lentils), washed
- 1 medium onion, finely chopped
- 1 medium tomato, chopped
- 2–3 cloves garlic, minced
- 1 green chili, chopped (optional)
- ½ tsp turmeric powder
- ½ tsp red chili powder (adjust to taste)
- Salt to taste
- 2 tbsp oil or ghee
- ½ tsp cumin seeds
- ¼ tsp mustard seeds (optional)
- Fresh coriander leaves for garnish
- Lemon wedges (optional)

**For the Rice:**
- 1 cup basmati rice
- 2 cups water
- ½ tsp salt (optional)

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#### **Instructions:**

**1. Cook the Rice:**
- Wash rice until the water runs clear.
- In a pot, add rice, water, and salt.
- Bring to a boil, then cover and simmer on low heat for about 15 minutes or until the water is absorbed and rice is tender. Set aside.

**2. Cook the Moong Daal:**
- In a pot, combine washed daal with 3 cups water, turmeric, salt, and chopped tomato.
- Boil and simmer for 20–25 minutes until the daal is soft and mushy. You can use a pressure cooker for faster cooking (2–3 whistles).
- Mash lightly for a smooth texture, or keep it chunky if you prefer.

**3. Prepare the Tadka (Tempering):**
- In a separate pan, heat oil or ghee.
- Add cumin seeds (and mustard seeds, if using). Let them crackle.
- Add chopped onions, garlic, and green chili. Sauté until golden brown.
- Add red chili powder, mix, and pour the tadka over the cooked daal.

**4. Serve:**
- Mix the tadka into the daal. Garnish with fresh coriander and a squeeze of lemon juice.
- Serve hot with steamed rice and optionally with pickle, papad, or yogurt.

Here’s a tasty and easy way to use **leftover moong daal**—make **Moong Daal Parathas**! These stuffed flatbreads are flavorful, filling, and perfect for breakfast, lunch, or dinner.

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### **Leftover Moong Daal Paratha Recipe**

#### **Ingredients:**

**For the Dough:**
- 2 cups whole wheat flour
- Water (as needed)
- Salt (to taste)
- 1 tsp oil (optional)

**For the Filling:**
- 1 to 1½ cups leftover cooked moong daal (thick consistency is best)
- 1 small onion, finely chopped
- 1 green chili, chopped (optional)
- 1–2 tbsp fresh coriander, chopped
- ½ tsp garam masala (optional)
- ½ tsp red chili flakes or powder (optional, if daal is mild)

**For Cooking:**
- Ghee or oil for frying

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#### **Instructions:**

**1. Make the Dough:**
- In a bowl, mix whole wheat flour and salt. Add water gradually and knead into a soft, smooth dough.
- Cover and let it rest for 15–20 minutes.

**2. Prepare the Filling:**
- If the leftover daal is watery, cook it down on low heat until it thickens. It should be spreadable but not runny.
- Mix in onion, green chili, coriander, and optional spices if desired. Adjust salt.

**3. Assemble the Parathas:**
- Divide the dough into equal balls.
- Roll one ball into a small disc. Place a spoonful of the daal filling in the center.
- Fold the edges over the filling and seal it like a pouch. Flatten gently.
- Roll again into a medium-sized paratha, carefully so the filling doesn’t spill.

**4. Cook the Parathas:**
- Heat a tawa or skillet on medium heat.
- Place the paratha on the hot pan. Cook one side until bubbles appear, then flip.
- Apply ghee or oil on both sides and cook until golden brown and crispy.

**5. Serve:**
- Serve hot with yogurt, pickle, or chutney

### **Hashtags:**

**General Food & Recipe Tags:**
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**For Specific Use (Instagram/YouTube reach):**
#FoodReels
#RecipeOfTheDay
#FoodStagram
#HealthyEating
#ZeroWasteCooking
#LeftoverMakeover
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#ParathaTime
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