Cook moong dhal with little water and keep aside.
Wash & Clean the Brahmi leaves well, remove the root and retain the thin stem.
In a pan, add ghee, oil and saute cumin seeds.
Then add roughly chopped green chillies, tomatoes, cooked moong dhal and cook until the brahmi leaves are cooked and the moisture is gone completely.
While the tomatoes and the leaves are getting cooked, add turmeric powder, salt and garam masala into it.
Once it is done, allow it to cool and grind it to a fine paste.
The paste for the Vallarai Chappathi is ready.
In a bowl add wheat flour, salt, ground paste and mix well with your hands.
Donot add water in the beginning because the dough might become sticky.
So sprinkle water little by little and knead it to make a soft dough.
Finally apply ghee on the dough and allow it to sit for ten minutes.
Take a small portion of the dough, dust it with wheat flour and roll it out to a thin chappathi.
Heat the skillet, cook the chappathi on both the sides in medium flame with ghee.
Vallarai Chappathi / Brahmi leaves Chappathi is ready to serve. Serve it with curd and pickle.