Take 1 cup of chana dal (split Bengal gram) in a bowl, wash nicely and put it in a pressure cooker along with 2 cups of water. Add 1 tsp of salt, ½ tsp of turmeric powder (haldi), 1 tbsp of cooking oil and cover the lid. Cook it for up to 1 whistle on high flame and then for 8 minutes over a low flame.

Take 2.5 cups of whole wheat flour (atta) in a large bowl and add 2 tbsp of cooking oil and ½ tsp of salt to it. Mix nicely first and then gradually add water as required to make a soft dough. Cover and let it rest for 15 minutes to set properly.

Open the pressure cooker carefully and check the doneness of the dal. Mash it nicely. Keep it aside.

Heat 2 tbsp of cooking oil over a medium flame and add 1 tsp of cumin seeds (jeera), ½ tsp of fennel seeds (saunf), and a pinch of asafetida (hing) when hot. Stir and let them splatter.

Now, add finely chopped pieces of one medium-sized onion and two green chilies to it and fry until the onions turn soft and translucent. Then add 1 tbsp of ginger garlic paste and cook till the raw smell is gone. Then add 1 tsp of coriander powder, ½ tsp of roasted cumin powder, ½ tsp of garam masala powder, and ½ tsp of red chili powder. Cook for a few seconds.

Add the mashed chana dal and mix nicely, adding salt if necessary. Finally add a few finely chopped coriander leaves to the stuffing and mix nicely. Transfer it to a bowl and keep aside to cool down.

Make a dough ball and flatten it a bit. Put 2 tbsp of chana dal stuffing. Fold and seal the ends. Roll to make a large and relatively thick paratha.

Grease a tawa with a little bit of refined oil or ghee (clarified butter) and put the paratha. Let it cook on one side and then flip it. Apply ghee or oil on the surface. Flip again, apply oil on the other side. Remove the paratha onto a plate when it is cooked nicely on both sides.

Your soft and healthy homemade chana dal paratha is now ready to enjoy. Serve it hot with any dry vegetable curry or dal.