Wash and soak the moong dal for 30 minutes.

In a pan, add the soaked dal with salt and turmeric powder.

Add 1 cup of water (use the soaking water) and boil on medium flame for 10-12 minutes until cooked but not mushy.

Drain the water from the cooked dal.

Transfer the dal to a bowl and mix with red chili powder, cumin powder, and salt. Set aside.

In a large mixing bowl, combine wheat flour and salt.

Knead the dough with the dal cooking water to form a firm, smooth dough.

Knead for 3-4 minutes, then drizzle with sunflower oil and knead for another 2 minutes.

Divide the dough into lemon-sized balls.

Dust a dough ball in flour, flatten, and roll into a 3-inch circle.

Place 2 tablespoons of the dal stuffing in the center.

Gather the edges of the dough and seal the stuffing inside.

Carefully roll the stuffed dough into a 6-7 inch diameter circle.

Heat a skillet over medium heat and cook the paratha with ghee until golden brown on both sides.

Repeat with the remaining dough and filling.

Serve hot.