Rinse the chana dal and pressure-cook with enough water until soft but not mushy, about 3-4 whistles. Drain any excess water and let cool slightly.

Coarsely mash the cooked chana dal together with the chopped onion, ginger and green chilies.

Heat the oil in a small pan, add the cumin seeds and let them splutter. Stir into the chana dal mixture along with the garam masala, dry mango powder and salt. Mix well and set aside to cool completely.

To make the dough, combine the whole-wheat flour and salt, then gradually add water and knead into a soft, smooth dough. Cover and rest for 15 minutes.

Divide the dough into equal portions. Roll each into a small disc, place a portion of the chana dal filling in the center, then gather the edges and seal to enclose the filling.

Gently flatten and roll out the stuffed dough into a paratha, dusting with flour as needed to prevent sticking.

Heat a tawa over medium heat. Cook each paratha with a little oil on both sides until golden brown spots appear.

For the spiced curd, whisk the whole-milk curd until smooth, then stir in the roasted cumin powder, black pepper powder and salt.

Serve the hot parathas with the spiced curd on the side.