Dal Ke Chilke Ka Paratha |No Waste Recipe | Monsoon Special Healthy TiffinRecipe |Moong ChilkaParath

Some recipes are more than just food—they’re memories. ❤️ Today’s recipe is one of my childhood favourites, lovingly passed down from my nani to my mom, and now to my kitchen. During the monsoon season, whenever dahi vadas were made at home, the soaked moong dal was peeled before grinding. Instead of throwing away the nutritious peels, my mom would transform them into these delicious Dal Ke Chilke Ke Parathas. Long before “zero-waste cooking” became popular, our mothers and grandmothers were already practising sustainable cooking with love and wisdom. These crispy, flavourful parathas are rich in fibre, wholesome, easy to make, and perfect for breakfast, lunch boxes, or a rainy evening with a hot cup of ginger tea. If this recipe reminds you of a dish your mom or grandmother used to make, I’d love to hear your story in the comments. I might feature your family recipe in one of my upcoming videos! ❤️ If you enjoyed this recipe, don’t forget to Like, Share & Subscribe to Exotic & Easy Cooking for more healthy, traditional, and easy recipes. Ingredients •⁠ ⁠1 cup whole wheat flour •⁠ ⁠Peels (chilka) from ½ cup soaked green moong dal •⁠ ⁠1 tbsp soaked moong dal (optional, for extra texture) •⁠ ⁠1 tsp grated ginger •⁠ ⁠1 tsp finely chopped green chilli •⁠ ⁠1 tbsp finely chopped onion •⁠ ⁠1 tbsp chopped spring onion (optional) •⁠ ⁠1 tbsp chopped fresh coriander •⁠ ⁠½ tsp red chilli powder •⁠ ⁠Salt to taste •⁠ ⁠½ tsp ajwain (carom seeds) •⁠ ⁠1 tbsp ghee (for kneading) •⁠ ⁠Water as required •⁠ ⁠Ghee or butter for roasting Tips •⁠ ⁠Use very little water while kneading as the soaked dal peels already contain moisture. •⁠ ⁠Rest the dough for 15–20 minutes for softer parathas. •⁠ ⁠Fresh coriander sprinkled while rolling gives a beautiful look and fresh flavour. •⁠ ⁠Serve hot with butter, pickle, curd, ginger tea, or coffee. Thank you for watching! Love, Meera Exotic & Easy Cooking ❤️