Instructions

1. In a pressure cooker, heat oil on medium for tempering, add dry red chili.
2. As it browns, add the mustard seeds.
3. Once crackled add turmeric and hing then add the moong dal and sauté for 1 minute.
4. Add 1½ cup of water, stir and add seasonings. Mix well.
5. Cover and pressure cook for 2 whistles (2 minutes in IP).
6. Turn heat off and let cool before opening.
7. Add water if needed for desired consistency.
8. Note: in the garnish you can omit fenugreek leaves and add ¼ C chopped spinach.
9. Garnish with green onions and fenugreek leaves and simmer on low heat for 2 minutes.