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To make the dal, combine the lentils, boiling water, salt and turmeric in a pan and bring to the boil. Cover the pan with a lid and simmer, stirring regularly, until cooked – this should take about 20 minutes. Once the daal is cooked, leave it to cool.
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For the dough, mix the flour, fresh coriander, ground ginger, chilli powder (or flakes), ground coriander and salt in a mixing bowl. Add the cooled daal to the mixture and knead until smooth and elastic – this should take 5–6 minutes. Rub with the 2 teaspoons of sunflower oil and leave to rest for 15 minutes at room temperature.
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Divide the dough into eight equally sized balls. Lightly flour your work surface and roll each ball out into a disc around 2–3mm thick and 18cm in diameter. Repeat with each of the dough balls.
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Heat a frying pan over a medium heat and, once hot, place a paratha in the pan. Dry fry on each side until small blisters form on the surface, then brush each side with oil and fry until cooked evenly and crispy. Serve hot.
