Ingredients:

• 1 cup yellow moong dal
• 2 cups atta
• 2 tbsp chopped green chilies
• 2 tbsp chopped ginger
• 1 tsp red chili powder
• ½ tsp turmeric powder
• Salt to taste
• A pinch hing
• 1 onion, finely chopped
• ¼ tsp carom seeds
• 2 tbsp chopped coriander leaves
• Ghee as required

Method:

Soak the moong dal for at least 4-5 hours. Drain the dal and add the chopped ginger, chilies, coriander, oninos, salt, red chili powder, turmeric powder, hing, carom seeds and mix well. Add the flour and knead to a smooth dough adding water as required. Rest the dough for 20 minutes. Knead the dough again for a minute. Break the dough into tennis sized balls. Roll into parathas. Cook over medium heat till crisp, adding ghee as required. Serve with the pickle.

Instant Pickle

Ingredients:

• 2 carrots
• 1 radish
• 10-12 green chiles
• 3 tbsp mustard oil
• ½ tsp fennel seeds
• ½ tsp nigella seeds
• ½ tsp fenugreek seeds
• 1 tsp turmeric powder
• 1 tsp red chiil powder
• 1 tsp salt
• 3 tbsp mustard powder
• 2 tbsp vinegar

Method:

Heat the mustard oil in a pan. add the seeds and allow to splutter. Add the mustard powder, red chili powder, turmeric and mix. Add the vegetables, salt and mix well. Cook for 3-4 minutes. Add the vinegar, mix and remove from heat.