1. Wash and soak the dal in sufficient water for two hours.
2. Drain the water. Place the dal in a heavy bottomed vessel.
3. Add salt, turmeric powder and half a glass of water. Mix well.
4. Cook the dal on a low flame, stirring two to three times at regular intervals.
5. Cook till the dal is tender and the water dried up.
6. Remove from gas and cool the dal completely.
7. Add red chilli powder, mango powder and mix well.
8. Make the dough as you would make for chappatis with salt.
9. Divide the dough into equal portions.
10. Take each portion and roll it out a little.
11. Apply a little ghee on it.
12. Place about 2 tbsp of the dal in the centre of the chappati.
13. Gather the edges.
14. Dip into flour and roll it out into a slightly thick roti.
15. Roast on a pre-heated tawa on a medium flame till both the sides are golden, applying ghee (approximately 1 tsp) when turning sides.

Note: All parathas can be served with a dollop of butter on them.