1. Wash and soak dal for 4 hours, drain, skins intact.

2. Mix all ingredients, except oil.

3. Add very little water at a time, and knead into a pliable dough.

4. Take a small lump at a time, make round.

5. Using dry flour for dusting, roll into round as thin as possible.

6. Roast on griddle, cooking on both sides.

7. Drizzle a little oil on each side

8. Press with a small wooden presser till both sides are crisp.

9. Serve hot, or cool very well before storing in a tight container.

10. Serve with pickles, jam, chutney or curds.

Making time: 45 minutes
Makes: 15-16 moongdis
Shelflife: 2 weeks or more