• Wash the lentils well in a sieve with cold running water until the water runs clear. Bring to a boil with 2 1/2 cups of water. Reduce heat and simmer for 30 minutes until the mixture resembles a thick soup, adding more hot water as needed (1/2 cup at a time).
• Heat the ghee and/or oil in a saucepan or skillet over medium heat. When hot, add a pinch of asafoetida, cumin seeds, chile powder, turmeric, and curry leaves. As the spices sizzle, reserve a teaspoon of the red oil for garnish. Add the onions. Sauté for five minutes until the onions are soft. Add the tomatoes, green chile, ginger, and garlic, and saute for another five minutes. Add salt to taste. Add the spice-onion mixture to the dal and stir to combine.
• Take off the heat and add the garam masala.
• Transfer to a serving bowl, drizzle over the reserve chile oil and fresh cilantro.

For the Flatbread:

• Place flour in a large mixing bowl.
• Heat 2 teaspoons oil in a skillet over medium heat. Fry the cumin until aromatic, about 2 minutes (watch carefully making sure it doesn’t burn). Add the garlic and chile, and fry another 30 seconds. Add the chopped fenugreek (or spinach) and turmeric, and fry a minute or two until it wilts. Remove from the heat and add to the bowl of flour. Season with salt. Stir to combine.
• Add 1/2 cup of water, little by little, stirring to combine. Continue to add water a tablespoon at a time until the dough is smooth and pliable. Cover and lest rest 30 minutes.
• Divide the dough into five equal balls. Lightly flour a work surface and, using a rolling pin, roll out the dough until thin, approximately 7-inches in diameter.
• Heat a medium skillet over medium heat. Brush the dough with oil and add to the skillet, oil-side down. Brush the top with oil. Cook until lightly brown, 30 to 40 seconds, flip, and then cook on the other side until lightly brown and cooked through. Cover the paratha with a clean tea towel to keep warm.