Dal Paratha

Wash and soak the Chana dal in Water (for cooking dal) for at least 30 minutes.

Drain the soaked Chana dal and pressure cook it with 200 grams of Water (for cooking dal) and 2 grams of Turmeric until soft but not mushy. Drain any excess Water (for cooking dal) completely and mash the cooked Chana dal coarsely.

Heat 10 grams of Ghee in a small pan for tadka. Add Cumin seeds and let them splutter. Then add Asafoetida, Ginger-garlic paste, and finely chopped Green chili. Sauté for one minute.