MAKING:

For stuffed Chilli:

1.Lengthwise make a slit on the chillies keeping it joined at other side.

2.Preheat 2 tbsp oil in a kadai and add asafoetida, cumin seeds. 3.Saute for some time add turmeric powder and gram flour. Saute on low flame until gram flour turns darker in color.

4.Now add coriander powder, fennel powder and saute for few more minutes.

5.Take it off the heat and add mango powder, garam masala and salt in the masala.

6.Stuff the slit chilies with this masala.

For the Dal:

7.Wash and soak moong dal, in 2 cups of water, for half an hour. 8.Drain out the water.

9.Heat oil / ghee in a pressure cooker, on a low heat. Add jeera (cumin seeds) and fry on a low heat, until fragrant and light brown in colour.

10.Add hing and stir well, on low heat.

11.Add drained moong dal and fry, for 2 - 3 minutes.

12.Add green chilli and turmeric powder. Stir well for 2 - 3 minutes.

13.Add salt to taste and 250 ml water (1.25 cups). Close the pressure cooker and cook on high heat, for 3 whistles.

14.Switch off the heat. Allow the cooker, to cool naturally.

15.Open the lid and gently mash the boiled hing dal.

16.Heat ghee in a pan, place the stuffed chilies in pan and cover. 17.Cook for 2 to 3 minutes on low flame. Open the lid and flip the side of chilies.

18.Add this to the Dal.

SERVING:

19.Serve hot.