Lentil (Dal) Paratha

In a large mixing bowl, combine the cooked lentils (daal), wheat flour, chopped onions, green chillies, salt, red chilli powder, coriander powder, dry pomegranate seed (anardana), dry fenugreek leaves and garam masala.

Knead the mixture for 5 minutes to form a firm, smooth dough. Brush the dough with oil and knead again for a minute. Set aside for 8-10 minutes.

Divide the dough into equal portions and make round balls. Dust each ball with flour and flatten it with your palms and keep them aside.

Roll a ball into a large round shape (approx. 7-8 inches) using a rolling pin.

Heat a skillet/tawa on medium to high heat. Drizzle oil on the tawa/skillet and place the paratha on it.

Cook the paratha for 1-2 minutes on one side. When partially cooked, flip the paratha and cook for another minute until both sides are slightly brown.

Brush the paratha with some oil, flip it again, and press gently with a flat spoon until lightly golden.

Repeat the process for the remaining dough balls.

Serve hot with plain butter or yoghurt.