Chana Dal Paratha with Pumpkin Sabji & Black Chana Curry

Ingredients

• Whole-wheat flour 80 g
• Chana dal (split) 40 g, cooked & mashed
• Black chana (soaked) 60 g
• Pumpkin cubes 120 g
• Onion 40 g, tomato 50 g
• Ginger-garlic paste 8 g
• Oil or ghee 18 g total
• Cumin, turmeric, chili, coriander powder 6 g combined
• Salt 3 g
• Fresh coriander 5 g

Preparation

1. Knead flour with mashed chana dal, salt and water; rest 10 min, divide into 2 balls.
2. Roll stuffed parathas and cook on tawa with light oil/ghee until golden both sides.
3. Sauté onion in oil/ghee, add spices, tomato and pumpkin; cover-cook till soft for sabji.
4. Pressure-cook black chana; temper with oil/ghee, spices and simmer into thick curry.
5. Garnish sabji and curry with coriander.
6. Plate 2 parathas with pumpkin sabji and black chana curry.