Heat 2 tbsp oil in a pan; add asafoetida and cumin seeds; saute for few seconds. Add the moong dal, and the remaining ingredients; saute till the mixture leaves the sides of the pan and is soft.
Rub 1 tbsp oil into the refined flour and knead dough equally into 12-13 portions.
Take a portion, make a hollow in the centre and fill with the dal mixture. Repeat with the other portions. Seal the filling inside. Repeat with the other portions. Cover the stuffed balls with a moist cloth and keep aside for 10-15 minutes. Roll out each portion into a thin disc of 10″ diameter with some dry flour.
Roast the disc om a griddle on both sides with 1 and 1/2 tsp oil. Remove and repeat with the other discs. They can be eaten cold with sangar ka saag.