Put the moong dal and rice into a blender or food processor and process until finely ground.
Transfer to a bowl and add the gram flour, sesame and cumin seeds and ghee.
Season with salt and mix, gradually adding enough water to make a smooth, stiff paste.
Put the paste into a murukulu shaper or piping (pastry) bag.
Heat enough oil for deep-frying in a kadai or deep, heavy-based pan to 180 degree C / 350 degree F, or until a cube of bread browns in 30 seconds.
Working in batches, hold a murukulu shaper or pastry bag over the hot oil.
And carefully squeeze out the paste, making circles, each one in several rings around a central one.
Deep-fry for about 2-3 minutes, or until crisp.
Remove with a slotted spoon and drain on kitchen paper (paper towel).
Allow to cool.
Store in an airtight jar or container.