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7 min
10/02/2026
World Pulses Day highlights the importance of pulses as affordable, protein-rich staples in global diets. This article looks at how leftover dal can be reused instead of being reheated repeatedly. It also highlights how yesterday’s lentils can be transformed into parathas, savoury pancakes, and comforting soups. These ideas reduce food waste and offer nutritious breakfast options that are filling, flavourful, and easy to prepare during busy mornings. Dive deeper to know more.
Pulses are proper kitchen staples in Indian homes. They are a part of everyday meals as well as special occasions, as they are full of protein, fibre, and minerals. But leftover dal is one of the most commonly chucked-out foods. Most people just warm it up the next day, which can make it taste a bit flat and boring. The texture goes mushy. Nobody gets excited about it. But dal is brilliant for making new dishes because it is already soft, seasoned, and protein-rich. Using it up also means less food in the bin, which is better for everyone. With a bit of imagination, those leftover lentils become breakfast dishes that are fresh and filling.
The easiest trick to reuse dal is by making dal paratha. Mix leftover dal into your paratha dough. Thick dals like moong, chana, or mixed dal are perfect because they blend smoothly with wheat flour. Instead of using all the water to knead your dough, use the dal. It adds flavour and bumps up the protein without any extra effort. Add some cumin, coriander powder, chopped green chillies, or fresh coriander leaves to make it taste even better. These parathas are perfect for busy mornings because the dough can be made quickly and cooks evenly on the tawa. Eat them with yoghurt, pickle, or any chutney you love.
Leftover dal also makes for a brilliant chilla batter. Mix your dal with a bit of gram flour or rice flour until you get a consistency that spreads easily in the pan. Add finely chopped vegetables like onions, spinach, grated carrot, capsicum, or whatever is in the fridge. The batter spreads thin, cooks up with crispy edges and a soft middle, and feels light but keeps you full. This is perfect if you are the sort who wants breakfast done in one pan with minimal fuss. The chillas stay soft even when they cool down, so they work for lunchboxes too.
When it is cold outside, turn that leftover dal into a warming breakfast soup. Add a splash of water to thin it out, and add some sauteed garlic, vegetables, or herbs. Spinach, carrots, tomatoes, or mushrooms all work well and add extra nutrients. A squeeze of lemon or a pinch of roasted cumin powder makes everything taste better and balances out the richness of the lentils. This is great if you prefer lighter breakfasts that don't sit heavy but still give you energy that lasts. Dal soups are also gentle on the stomach.
Leftover dal can be turned into soft, fluffy idlis that are high in protein and easy to digest. This recipe works well with moong dal, toor dal, or mixed lentil dal. To prepare, mix the leftover dal with sooji and a little curd to improve fermentation and texture. Adjust the consistency by adding a small amount of water so the batter becomes thick but pourable. Add grated ginger, chopped curry leaves, green chillies, and salt if required. Let the batter rest for about 10–15 minutes so the semolina absorbs moisture and the flavours blend well. Just before steaming, add fruit salt or a pinch of baking soda and mix gently to aerate the batter. Pour the batter into greased idli moulds and steam for about 10–12 minutes until the idlis become soft and spongy. These dal idlis pair well with coconut chutney, tomato chutney, or even leftover sambar.
Lentils are naturally full of plant-based protein and fibre, which means you don't get an energy crash an hour after eating, as you do with sugary cereals or white toast. Dal soaks up spices and flavours easily, so it works in loads of different recipes. Its soft texture means you can just stir it into dough or batter without much effort, which saves time while making everything more nutritious. From a waste perspective, using up dal means less food in the bin and more thoughtful cooking. You also get to eat a variety in your meals and actually use what you have already got.