This is my take on using leftovers to create a tasty meal.
Recipe:
Boil 2 cups of water and add half a spoon of salt and stir.
Once it starts boiling, add one cup of pasta and stir lightly to prevent sticking. Here, I have used penne.
Cook until it is al dente and turn off the heat.
For the gravy the pasta is cooked in, I've used the dal fry that I cooked for lunch two days ago, and corn in tomato-onion curry cooked the previous evening. (Check their recipes below).
Remove the dal and the corn curry from the refrigerator about 15 minutes before you start cooking and allow it warm up to the room temperature.
Heat a little butter (or oil) in a pan and add the dal and corn curry to the pan. If the dal has thickened, add appropriate amount of water to get a saucy consistency.
Taste it and adjust salt and spice to suit you palate.
Add the pasta and toss it gently to ensure the gravy coats the pasta.