Lightly rinse the beans and set aside.
Peel and dice onions reasonably small. About ¾ cup is good.
Place a medium pan or skillet on medium heat. Heat 2 tablespoons of oil in the pan.
Add the chopped onion.
Sauté for 4-5 minutes until translucent and the edges start to turn golden.
Now add all the powdered spices and salt. Sauté for 30 seconds. Don't let the spices burn.
Add the sprouted moth beans. Stir gently so the beans are coated with the spices.
Add ¾ cup of warm or hot water.
Cover the pan with a lid, lower the heat to medium-low, and let simmer for about 20 minutes, stirring occasionally, until the beans are soft but not mushy.
Sprinkle with lemon juice or amchur powder and gently stir the dal.
Pour into a serving bowl and garnish with the chipped cilantro.