Soak chana dal for 3-4 hours and boil it for 15 minutes.
Drain the water and keep aside for 30 minutes.
Transfer the cooked chana dal into a blender and grind to a fine powder.
Add turmeric, chilli powder, dry mango powder, garam masala, cumin powder, ajwain, salt and chopped coriander leaves.
Mix everything well.
Pinch a ball sized wheat dough and dust with some wheat flour.
Roll it in a small circle.
Place a ball sized chana dal stuffing in the centre.
Take the edge and start pleating it, bringing to centre.
Sprinkle some wheat flour and roll slightly thick.
On a hot tawa, place the rolled paratha and cook both sides brushing oil.
Serve hot chana dal paratha with sauce, raita or pickle.

Soak moong dal for 3-4 hours and wash it properly.
Drain the water and transfer it in a mixer grinder.
Once it is a paste add all the rest of the ingredients and mix well.
Heat the tawa and coat it with 1 tbsp of oil and scoop out batter.
Spread it evenly over the tawa, make it medium size.
Cook for a few minutes until the bottom is golden brown and then flip to cook the other side.
Serve it hot with green chutney or ketchup.

Roast moong dal for 2 minutes and grind it in a mixture to obtain powder substance.
Add chilli powder, turmeric powder, coriander powder, cumin powder, crushed fennel seeds, dry mango powder.
Then add garam masala, asafoetida, sugar and salt to taste and mix well.
Add ½ cup water and mix well.

Now, in a large bowl add 1 cup of all-purpose flour, semolina, oil and salt to taste.
Mix it well and add water for kneading to form a dough. Cover the dough for 15 minutes with a wet cloth.
Pinch a small lemon sized ball and flatten it with your hand.
Now scoop 1 tsp of prepared moong dal stuffing.
Get the edges together and form a bundle.
Gently press the edges and flatten it with your hand.
Deep fry kachoris.
Serve hot with tamarind and pudina chutney.