Moong dal paratha with coriander curd and sabudana kheer Recipe

Ingredients for Moong dal paratha with coriander curd and sabudana kheer Recipe

• 3/4 cup For the dough: whole wheat flour/atta
• 1/4 cup Water
• 1/4-1/2 teaspoon oil or ghee
• As required Salt
• 1/4 cup For the dal stuffing: moong dal
• 1/4 small to medium sized onion
• 1/4-1/2 green chillies/hari mirch chopped
• As required Grated ginger
• 0.13 teaspoon cumin seeds
• teaspoon ĵ garam masala powder
• 0.13 As required tsp amchur/dry mango powder
• 0.13 teaspoon chilli powder
• 0.13 teaspoon chat masala
• 1/4 teaspoon coriander powder
• 0.13 teaspoon cumin seeds powder
• As required Salt
• 1/4-1/2 teaspoon chopped coriander leaves
• As required ghee or oil for frying the parathas
• 1/2 cup For curd: curd
• bunch A coriander leaves
• As required Salt
• 1/4-1/2 green chillies
• 1.25 cup For Kheer: Milk
• 3/4 tablespoon Sago dana soaked in water for 4 5 hrs
• 1/2 apples grated
• 0.13 cup Sugar
• 0.13 pinch Soda bicarbonate
• 3/4 Cardamoms
• As required Almonds and pistachio
• As required apple slice for decoration