Instructions

1. Pressure cook moong beans with tomatoes and 3 cups of water for 6 whistles (15 minutes in IP).
2. Turn off heat and let cool.
3. Once the cooker is opened, add water as needed for desired consistency and stir, beans should be soft.
4. Add seasonings and stir.
5. In a saucepan, heat oil on medium for tempering, add dry red chilies.
6. As it browns, add mustard and cumin seeds.
7. Once crackled, add turmeric, hing and curry leaves.
8. Carefully pour the moong and stir.
9. Simmer for 10 minutes on low heat.
10. Garnish with green onions and green coriander.
11. Note: ¼ C finely chopped white onion can be sautéed in the tempering before adding moong beans.
12. Dry Moong: same as above except use 2 cups of water for pressure cooking, do not add tomatoes or additional water. Add ¼ cup of finely chopped onions in the tempering.