DAL KE PARATHE For the dough ¼ cup whole wheat flour (gehun ka atta) ¼ cup plain flour (maida) 2 teaspoons oil salt to taste For the filling ½ cup green moong dal (split green gram), soaked for 4 hours ½ teaspoon fennel seeds (saunf) 1 teaspoon chilli powder a pinch turmeric powder (haldi) 1 tablespoon oil salt to taste Other ingredients oil for cooking For the dough 1. Combine all the ingredients and knead into a soft dough using enough water. Knead very well. 2. Cover the dough with a wet muslin cloth. Keep aside. For the filling 1. Wash the dal thoroughly. Drain completely and grind the dal to fine paste in a blender without using any water. 2. Heat the oil in a non-stick pan, add the dal paste and sauté over a medium flame for 3 to 4 minutes or till the mixture leaves the sides of the pan. 3. Remove from the fire, add the fennel seeds, chilli powder, turmeric powder and salt and mix well. 4. Divide the filling into 6 equal parts. Keep aside
