Boil lentils, ginger, and turmeric in a saucepan, skim surface, and simmer for 25-30 minutes until tender.
Fry chopped onion, cumin, coriander, and chilli powder in 2 tablespoons of ghee for 3 minutes.
Add garlic and fresh chilli to the pan and cook for 2 minutes until softened.
Stir in tomatoes and cook until they break down and the sauce thickens.
Combine cooked lentils with the tomato mixture and season with salt and pepper.
Fry sliced onion and dried chilli in remaining ghee until golden and crisp.
Mix flour, sugar, yeast, baking powder, and salt in a bowl.
Whisk milk, yoghurt, egg, and 1 tablespoon of ghee in a separate bowl.
Mix wet and dry ingredients to form a soft dough.
Knead dough for 10 minutes, place in a greased bowl, and prove for one hour.
Preheat grill to high and oven to 230°C with a baking sheet inside.
Knock back dough, divide into four portions, and roll into thin teardrop shapes.
Prepare fillings by mixing ground coriander with ghee and apricots.
Fold apricot mixture into dough, reshape, and bake for 5 minutes, turning halfway.
Brush with coriander ghee and grill for 2 minutes until golden.
Serve dahl topped with crisp onions and chopped coriander alongside the naan.