Heat a pan and pour the moong daal.
Reduce the heat to medium and keep sauteing until it turns golden in color.
This will take about 2 to 3 minutes and you can make out that it’s done by the roasted aroma.
Once done, you need to boil the lentils with some salt.
Heat 2 tbs oil in a pan, add the bay leaf, ginger and onion.
Add some salt and saute until the onion becomes translucent.
Add the mango pieces, turmeric and some salt. Saute for about 3 minutes.
Now, pour the boiled lentils to the pan and add water if it looks too thick.
Add the green chilly and cook for about 5 minutes.
Check for salt and once done, keep it aside.
In a sauce pan, heat 1 tbs ghee. Add chilly powder, cumin seeds, asafoetida and cilantro. Keep in medium heat and cook for a minute. It will spatter so, be very careful.
After about a minute, pour the content on top of the daal.
Serve it hot with some bread or rice.