Wash and soak daal for 2-3 hours. Dry roast corriander cumin and fennel seeds. Crush them.

In a pan add oil. Once hot, add coarse powder and saute it for a minute, add asafoetida. Add daals. Add salt turmeric and water. Cover and cook until done.

Once cooked add dry spices, besan and cook it. Add corriander, let it cool.

Add oil and salt to flour. Knead out nice dough. Roll out paratha, add stuffing, cover it nicely and make paratha. Enjoy hot with green chutney or pickle of your choice..