Moong dal

Pressure cook the rinsed moong dal, chopped onions, chopped tomatoes, and finely chopped ginger with water, red chilli powder, and turmeric for 5 to 6 whistles on medium heat. Allow the cooker to release pressure naturally before opening the lid.

For tadka, heat ghee in a small pan and fry the cumin seeds (jeera) followed by the green chilli and garlic.

Add the asafoetida, red chilli, and garam masala.

Add the tadka mixture quickly into the dal and serve hot.