Soak mung dal in water for 5-6 hours.

Combine wheat flour, ajwain, kala jeera, saunf, red chile powder, garam masala, dhaniya powder, salt, oil, and finely chopped coriander in a mixing bowl.

Add the soaked mung dal to the flour mixture.

Gradually add water and mix to form a soft dough.

Divide the dough into 15-20 equal portions.

Roll each portion into a small circle.

Heat a flat pan or griddle over medium heat.

Place the paratha on the hot griddle.

Cook for 2-3 minutes on each side, until golden brown spots appear.

Drizzle ghee over the paratha while cooking, pressing gently with a spatula.

Cook until the paratha is crisp and golden brown on both sides.

Serve hot with Sabz-e-Sangar or your choice of side dish.