Wash and soak chana dal for 2 – 4 hours. Cook chana dal in pressure cooker till tender, but not mushy. You want to be able to see the dal kernels. Drain any extra water. Save this nutritious water and use it to knead the dough.
Make paratha dough by combining the atta, salt, oil, and water. Knead well. You want a slightly wet and pliable dough so that the parathas are easy to roll out when stuffed. Allow the atta to rest for at least 15 minutes.
To make the filling, mix the chana dal with the rest of the filling ingredients. Mix well and keep aside.
To make the parathas, divide the dough into 12 equal portions. Roll each ball out slightly, dust in atta, then stuff with a tablespoon of dal filling. Wrap dough around the filling and seal. Roll out stuffed dough into a thin circle.
Heat a griddle/tawa. Dry cook the paratha on both sides, and then add 1 teaspoon oil to fry the paratha. Set aside and repeat with all the dough balls. Serve hot or at room temperature with some pickle and raita.