Soak moong dal for an hour before cooking; drain and set aside.
In a kadai, heat 2 tablespoons of oil and put in the dal, salt, asafoetida, turmeric and chilli powder and cover. No water should be used. Allow to cook on a slow fire. When done, add garam masala..
Remove the stem from the capsicum and make a hole. Let the seeds remain. Stuff the capsicum with the moong dal and lid it with the stem.
Heat oil in a kadai. Arrange the capsicums singly in the kadai, and reduce heat. The capsicums should be turned every 2 minutes. Keep on the fire for 7 minutes. Remove and serve hot.