Soak dhuli moong ki dal for 30 minutes.

Cook the soaked dal until soft and drain any excess water.

In a bowl, combine whole-wheat flour, cooked dal, ghee, salt, asafoetida, and chili powder.

Mix well and knead into a soft dough, adding water if needed.

Divide the dough into 8 equal portions.

Roll out each portion into a small circle.

Heat a griddle or pan over medium heat.

Place the paratha on the hot griddle and cook for 2-3 minutes on each side, until golden brown spots appear.

Apply ghee on both sides of the paratha and cook until crisp and golden brown.

Serve hot with yogurt or pickle.