You can make this delicious and healthy chutney which serves as a perfect dip with pooris and parathas.
1 cup moong dal
Asafoetida, a pinch
Salt to taste
2 tsp vegetable oil
1/2 tsp mustard seeds
6-7 curry leaves
Heat 1 tsp oil in a pan and add some hing and moong dal. Roast the moong dal until brown. Roast the red chillies.
Grind the dal with asafoetida and salt with enough water to make a smooth paste.
Heat the oil in a pan and add mustard seeds. When these start to splutter, add the curry leaves and add to the ground dal chutney.
Serve the moong dal chutney with plain rice.