Rinse the split yellow lentils under cold water until the water runs clear.

In a pot, add the rinsed lentils, turmeric, and sufficient water. Bring to a boil, then reduce to a simmer until tender, about 25 minutes.

In a separate pan, heat ghee or oil and add cumin seeds. Once they splutter, stir in the ginger paste and cook for a minute.

Pour the tempered spices into the cooked lentils and mix well. Season with salt, adjusting to taste.

In a large bowl, combine all-purpose flour, baking soda, carom seeds, and salt.

Add water gradually and knead until you form a smooth dough. Let it rest for 15 minutes.

Divide the dough into small balls. Roll out each ball into a thin disc and prick with a fork.

Heat oil in a frying pan over medium heat. Fry each disc until golden and crisp, about 2-3 minutes per side.