Soak the daals overnight and dry grind to a course paste(ensures crunchiness of the daals)

Add salt, cumin, garlic, fenugreek and dry spices to the ground daal

Make a soft dough by using the wheat flour and by incorporating the daal paste by using ghee/oil if needed.

Check the seasoning and add salt if required

Now roll out paranthas from the dough and pan toast/cook them on medium heat after spraying oil on a non stick pan (to ensure minimum usage of oil)

Serve hot with curd/pickle of your choice

You may choose to use daals of your choice. Be careful about the amount of fenugreek seed powder used, as the paranthas may turn bitter if over used