• Mung beans - 200g or 1 of 250ml teacup
• Onion - 1 medium
• Tomato - 3
• Green chilli - 1
• Ginger-Garlic paste - 2 tsp
• Oil - 4 tblsp
• Ghee/Butter - 2 tsp
• Coriander leaves chopped - ½ tblsp
• Water - as required
• Salt - to taste

Spice powders:

• Turmeric powder - ¼ tsp
• Chilli powder - 1 tsp
• Garam Masala - ½ tsp
• Coriander powder - 1 tsp

1. Soak Mung beans overnight and drain it.
2. Chop the onion, chilli and tomatoes.
3. Heat a pressure cooker pan and add oil.
4. Add the chopped onion and fry for about 4-5 minutes until light brown.
5. Add ginger-garlic paste and fry for about a minute.
6. Add tomatoes and all the spice powders and fry for about 3-4 minutes.
7. Add the soaked mung beans. Let them cook in the masala on a medium heat without lid for about 5 minutes.
8. ** Add about 150ml of water, cover and pressure cook. After the first whistle, reduce the heat to low and cook for about 10 minutes.
9. Open the lid and check whether the masala is too thick or thin. If it is thick, then add more water and let it boil. If it is thin, then let it boil until it becomes the right consistency.
10. Add Ghee/butter and stir well.
11. Garnish with coriander leaves.

1. Add about 400ml of water.
2. Once the water starts boiling, reduce the heat to low, cover and cook until the pulses are cooked well. It might take about 25-30 minutes. Open the lid and stir in the middle and make sure there is enough water left for the pulses to be cooked.