Soak the green mung dal for over night.
Drain the dal and let it dry .
Grind the mung dal with red chilli, cumin seeds, green chilli or ginger with no water to a smooth paste.
Take it in a mixing bowl. .add asafoetida, turmeric powder and salt and mix well.
Take large thali or food safe plastice sheet.
Keep the thali on a mat in the sun.
Drop spoonful of the wadi mixture on the thali or plastic. shape them in small circles with the back of the spoon.
Dry them in the sun for 2 -3 days till they become hard
When one side is dried then turn the wadis and dry the other side
When done, store all the wadis In an air tight container .
Adding the wadis to any dish :: rinse the wadis In water and add them to any curry or kadhi or veggie or rice based dish. Cook them for 5 minutes. Wadi will become soft when cooked.