methi/ fenugreek leaves 1 cup
fresh coriander leaves 1/2 cup
green chilies 3-4
garlic 3 optional
ginger 1"
grind all the above with wee bit water to a fine paste, add salt to taste, mix with wheat flour around 2 cups to a nice soft dough, smear 1 tsp oil, keep it covered for 30 minutes. then make paranthas cooking well on a hot tawa on both sides by smearing ghee once you see some brown spots on it. This parantha stays soft once cold also.
Plain dal/ lentils
moong dal 1 cup wash & pressure cook with 2 tomatoes, 2-3 garlic pearls (optional) finely chopped for 2 whistles.
For seasoning
2 tsp ghee
jeera/ cumin 1 tsp
finely chopped green chilies 3-4
ginger 2" finely chopped
curry leaves 1 sprig finely chopped
fresh coriander leaves 1 tbsp
hing 1/4 tsp
heat ghee, add cumin, then rest of the ingredients except coriander leaves, saute well, add the cooked dal, add salt to taste & coriander leaves, let it boil well for 4-5 minutes on low flame, serve hot with methi paranthas.
methi paranthas are full of iron & Vitamin C as it has green chilies, fresh coriander leaves too. This when eaten with dal becomes a complete meal as the dal gives you enough protein needed.
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