Moong Daal Paratha :)

Masoor, Moong and channa are the prime daals (Pulses) we bengalis have in our normal day today meals, Bengali's prefer Sonar moong and Sonar masoor daal, for Masoor daal it tastes best with Onion, garlic and kalunji tadka.....This Friday I tried preparing Moong daal paratha with jeera (Cumin seeds) tadka, for this
1. First boil Sonar Moong daal (quantity sufficient to make 5-6 parathas) in a pressure cooker with little salt and water sufficient so after dal is boiled its consistency should be such that while making parathas you don’t have to add any extra quantity of water
2. After daal is boiled in a separate pan heat little of desi ghee and add little quantity of cumin seeds and then pour this tadka over the boiled daal.
3. Then mix wheat flour and daal and make medium size parathas.
You can serve this paratha with Mango pickle and curd :)