To start, make the flatbread batter. Put the chickpea flour and turmeric in a bowl, season and pour in 400ml water, whisking with a balloon whisk. Set aside to rest for at least 1 hour.
Meanwhile, heat the oil in a large saucepan and cook the onion for 3-4 minutes until just beginning to soften. Add the garlic, chilli and ginger and cook for another 2 minutes, or until fragrant. Season well.
Add the spices and lentils, and stir to coat well. Cook for 1 minute, then pour in 1.2 litres cold water. Bring to the boil, then cover and simmer for 30 minutes until the lentils are soft and almost mushy, stirring occasionally. Remove the lid and cook for another 8-10 minutes until the liquid has reduced slightly.
Meanwhile, make the flatbreads. Lightly brush an 18cm non-stick frying pan with the olive oil, and pour in 1/8 of the batter. Swirl it around the pan and then flip over, cooking for 2-3 minutes on each side until golden brown and lightly charred. Set aside on a plate and cover loosely with a tea towel until ready to serve. Repeat with the rest of the batter until you have 8.
Stir the spinach through the dahl, reserving a handful to serve. Add the lemon juice, coconut cream and seasoning and combine well, then whisk with a balloon whisk until almost a creamy consistency. Scatter the coriander over the dhal and serve with the flatbreads, reserved spinach and lemon wedges on the side.