Dal Ke Paranthe

• 500 g wheat flour
• 12 teaspoon ajwain
• 100 g mung dal
• 12 teaspoon kala jeera
• salt
• 12 teaspoon saunf
• 12 teaspoon red chile
• 2 teaspoons oil
• 12 teaspoon garam masala
• coriander, finely chopped (for flavour)
• 12 teaspoon dhaniya powder
• 150 g ghee (for making parantha)

1. Soak mungdal for 5-6 hours.
2. Take wheat flour.
3. Mix salt, mungdal, red chilly, garam masala, dhaniya, ajwain, kala jeera, saunf, oil and chopped coriander.
4. Make a dough with the help of water.
5. The dough should be soft.
6. Roll into 15-20 parathas and shallow fry till crisp.
7. Serve it with Sabz-e-Sangar.

ajwain, kala jeera, salt, saunf, red chile, oil, garam masala, coriander, dhaniya powder, ghee

Taken from www.food.com/recipe/dal-ke-paranthe-9922 (may not work)