Wash and chop the fenugreek leaves finely.

In a mixing bowl, combine whole wheat flour, chopped methi leaves, cumin seeds, carom seeds, and salt.

Gradually add water to form a soft dough.

Divide the dough into small balls and roll each ball into a flat paratha using a rolling pin.

Heat a skillet and cook the parathas, applying a little oil if desired, until golden brown on both sides.

Heat oil in a pan and add cumin seeds.

Once they splutter, add turmeric powder, red chili powder, coriander powder, and chopped tomatoes.

Cook the mixture until the tomatoes are soft.

Add cauliflower florets and salt, and cook covered until the cauliflower is tender.

Rinse the tur dal and cook it in a pressure cooker with turmeric powder , cumin seeds and water until soft.

Arrange the Methi Paratha, Cauliflower Sabji, and Zero Oil Tur Dal on a plate. Serve with a side of curd.