Dal is an essential part of Indian cuisine. Whether it is Sambar, Dal Fry, Chana Masala or Dal Makhani – a large majority of Indians prefer Dal to be a part of their meal. And if you are anything like me, your hunger is not satiated unless you have a bowl of Dal at least once a day.
Dal is an excellent source of protein. It is a must have, especially if you are a vegetarian. Different kinds of Dals have various health benefits. While Moong Dal is rich in Iron, Chana Dal helps in keeping diabetes at bay and Arhar Dal, also known as Tuvar Dal or Lentil, is rich in dietary fibres that regularise bowel movements.
Often, we end up with some leftover Dal. It sits in the refrigerator for days and then you ultimately have to throw it out. It’s time to change that. We have two easy-peasy ways to use leftover Dal and no, it does NOT involve Dal Parathas, which is a no-brainer.
Leftover Dal Tikki: