• Clean, wash and rinse ½ cup green moong beans for a couple of times and then soak in enough water for an hour.
• Or you can also soak them for overnight.
• Once soaking time is over pressure cook it in enough water and salt to taste.
• Cook on fast flame for upto 2 whistles and then lower the flame and cook further for 5 to 7 minutes.
• Switch off the flame and let the pressure release.
• Transfer the cooked mung beans along with water, into a bowl.
• Meanwhile grate 2 large tomatoes. Mince ginger, garlic and chilis.
• Heat 1 tbsp oil in the same pressure cooker in which we boiled mung beans.
• Add minced ginger, garlic and chilis. Saute till the ginger and garlic turns pink and fragrant.
• Now add the grated tomatoes and turmeric powder, coriander powder and garam masala powder.
• Stir and saute till the tomatoes are cooked and you see oil releasing from the sides of the gravy.
• Thereafter, add the cooked moong beans with water.
• Stir to combine well and if required, add more water and salt as per taste to adjust the consistency.
• Bring it to boil, cover the lid and pressure cook sabut moong dal for 1 whistle or for few minutes on a slow flame till the moong beans are softened thoroughly.

Tempering for green moong dal

• In a small pan, add 1 tsp oil, once heated add mustard seeds, saute till the mustard seeds splutter.
• Switch off the flame and then add a pinch of asafoetida and 1/2 tsp red chili powder.
• Pour this tempering over the cooked mung sabzi.
• Squeeze lemon juice over dal and serve with rings of onions (lachha pyaz).
• If you are not a fan of lemon in the dal , feel free to skip it.
• We love slight tang in our dal and hence squeeze fresh lemon juice.
• Serve this protein packed whole green moong curry with steamed rice or roti.