How about rainy day and hot served Paratha? I'll definitely choose this over Pakoras. Being a recycle-r, it's hard for me to throw any thing to the garbage bin. So, Yes! I recycle food also.

These healthy and delicious Paratha or pancakes are made with night before's leftover Daal (lentil curry).

I think our kitchen is the best and biggest lab, so I always tend to experiment with recipes. I use to toast my paratha in ghee or clarified butter but my latest favorite is coconut oil. I used coconut oil for this and trust me it's way delicious and healthier...give it a try. I made this peanut dip in a replacement for hummus. Easier...healthier...better nutrition. I can dip my salad and paratha as well.

This plate of breakfast is primarily rich in protein, carbohydrates, dietary fibers, vitamin c,vitamin B-6, iron, potassium, magnesium and fat. What else you need to kick start the day?

For Paratha/Pan cake

Ingredients:

1 bowl leftover Daal
3/4 bowl whole wheat flour
1 tbspn oil of your choice (I used sesame)
Mix them and make a soft dough. Manage thickness according to you by adding more Daal or flour. Now make small balls and roll them with pin. Heat tawa/pan and put paratha on it. Toast them with oil/ghee until it become crisp and cook properly.

For dip

Ingredients:

Fist full of soaked peanuts
2 tspn coconut oil
1/2 cup water
salt, black pepper, chili flakes and oregano for seasoning.
Take a grinding jar, put peanuts, coconut oil and water into it. Add salt, pepper and chili fakes to taste.Grind the mixture, pour it in a bowl and season with chili flakes and oregano. I keep this dip raw (no cooking) for hassle free and fresh taste.

Chop the salad of your choice in sticks and enjoy your super breakfast because, it's the most important meal of your day.

Photo: All rights reserved © Aruna Singh