Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           math -- (tiny brown gram
                        -- like green gram)
                        -- dal (if not
                        -- available use green
                        -- moong dal)
   2      cups          wheat flour
     1/2  teaspoon      cumin seeds crushed coarsely
   1      teaspoon      coriander seeds crushed coarsely
   2      teaspoons     red chilli powder
     1/2  teaspoon      garam masala -- (optional)
   3      pinches       asafoetida -- (3 to 4)
                        salt to taste
   2      tablespoons   ghee
                        oil to shallow fry

Preparation:

Wash and soak dal for 4 hours, drain, skins intact. Mix all ingredients, except oil. Add very little water at a time, and knead into a pliable dough. Take a small lump at a time, make round. Using dry flour for dusting, roll into round as thin as possible. Roast on griddle, cooking on both sides. Drizzle a little oil on each side Press with a small wooden presser till both sides are crisp. Serve hot, or cool very well before storing in a tight container. Serve with pickles, jam, chutney or curds. Making time: 45 minutes Makes: 15-16 moongdis Shelflife: 2 weeks or more