Cut the chapatti in such a way you get several diamonds. Do not make them too thick or too thin.
If you wish you can add about 1/2 teaspoon tamarind paste to the dal. Usually Cocum is added to this recipe, but as I had none, I did not add it. If you are hardcore south Indian then to retain your touch, you could add sambar powder instead of chilly powder in the dal. Endless possibilities... have fun!
Serve hot with rice or just as a soup.