Instructions: 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

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