Dry roast the moong daal papad on the skillet or microwave it for a minute. I like to microwave the papad as it become more Crispy and crunchy. It takes 1 minute in my microwave may be it will take less or more time. Once done with all the papad keep them aside and now let's prepare for the gravy.

In a pan heat up the oil when get heated add the tempering mustard seeds, fenugreek seeds, asafoetida and red chillies. When the tempering start to splutter add the onion paste along with ginger and garlic paste and stir well and cook till the rawness goes away. Now add the tomatoes and mix them well and cook till the oil oozes out.

Once the oil start to comes out add turmeric powder, red chilli powder, coriander powder and salt and again cook till the oil oozes out. Now beat the yoghurt and add to the masala mix. May sure the yoghurt is on room temperature else it will curdle. After adding yoghurt stir it continuously on low flame to avoid curdling.

When the oil comes on surface and the aroma start to comes out from the masala then add 2 cups of water and allow it to boil. Once start boiling lower the flame and break the papad in 4-5 pieces and add it to the gravy. Mix it well then cover it and cook for 10 minutes on low flame and then off goes the flame. Add some chopped coriander leaves to it mix it and cover it for 5 minutes as it is then seve.

Serve it with roti, chapati, rice or whatever you like.
Make it and enjoy it with your loved ones.
Happy Cooking