Wash mung dal and cook. Wash and chop both
leafy vegetables. Add to dal and boil. Add chili paste, turmeric
powder, cumin seeds, coriander leaves and salt. When it is
cooked, remove and allow it to cool.
Shift the wheat flour and add dal mixture to
it. Knead into the smooth dough.
Roll out as 6-inch tortillas, Roast on a warm
griddle using a little oil.
