Name: Chutney Dal Paratha
Ingredients: 1.5 cups thickish dal, cooked lentils, I generally use leftover dal from the previous day straight from the fridge; 2 cups whole wheat flour, atta; 1.5 tbsp ginger garlic paste; ½ tsp turmeric powder; 1 tbsp coriander powder; 1 tsp salt, assuming dal also has salt so adjust accordingly; 1.5 tbsp green chutney, link to recipe on the blog; ½ cup finely chopped onions; ¼ cup finely chopped coriander leaves; 2 green chillies, finely chopped; 2 tbsp mustard oil; Ghee for cooking parathas

Ingredients

1.5 cups thickish dal, cooked lentils, I generally use leftover dal from the previous day straight from the fridge
2 cups whole wheat flour, atta
1.5 tbsp ginger garlic paste
½ tsp turmeric powder
1 tbsp coriander powder
1 tsp salt, assuming dal also has salt so adjust accordingly
1.5 tbsp green chutney, link to recipe on the blog
½ cup finely chopped onions
¼ cup finely chopped coriander leaves
2 green chillies, finely chopped
2 tbsp mustard oil
Ghee for cooking parathas

Steps

In a large bowl, add all the ingredients except the ghee and knead into a dough. Cover and rest for 10-15 minutes.
To make the parathas, keep a tava or skillet to heat.
Take a lime sized ball of dough and roll it out into a circle. Place the paratha on the hot tava. Once you see small bubbles on the surface, flip the paratha. Spread ghee on top and flip again. Spread ghee on this side as well and cook for a minute or two till the paratha has brown spots and looks golden all over.
Repeat with the remaining dough till you have as many parathas as you need. Keep any unused dough in an airtight container in the fridge.