Moong Dal Paratha, Chilli Garlic Raita

• 
• 

Start by soaking moong dal in water for at least 4 hours or overnight.

In a mixing bowl, combine whole wheat flour, salt, black salt, and asafoetida. Add 2chopped green chilies, chopped ginger, a handful of chopped coriander, coriander powder, chili powder, turmeric, fennel seeds, and dried mango powder.

Then pour mustard oil over the flour mixture and mix well. Add a large pinch of kasoori methi leaves and the soaked and drained moong dal. Gradually add water as needed and knead into a soft, smooth dough. Cover and let it rest for 15 minutes.

• 

Divide the dough into 8 equal portions and roll each portion into a ball. Dust with whole wheat flour and roll each ball into a flat disc about 6-7 inches in diameter.

Heat a griddle or tava over medium heat. Place a rolled paratha on the griddle and cook for about 1-2 minutes. Flip the paratha and drizzle a little oil around the edges. Cook for another 1-2 minutes until golden brown spots appear on both sides. Repeat with the remaining dough balls. Serve hot with Chilli Garlic Raita.

• 

For Chilli garlic raita, heat oil in a small pan over medium heat. Add 4-5 dry red chilies and chopped garlic. Sauté until the garlic turns golden brown and the chilies are crisp, then remove from heat and let it cool slightly.

In a bowl, whisk together 1½ cups curd with salt to taste and ½ teaspoon black salt until smooth. Stir in roasted cumin powder. Add the cooled garlic chilli mixture to the curd and mix well.

Garnish with a handful of chopped fresh coriander. Chill the raita in the refrigerator for at least 15 minutes before serving with the parathas.