Moong (Green Gram) Curry - Rosy aunty

Recipe by Rosy Pinto

Ingredients:
1 cup whole moong (soaked in water for 2 hours)
2 large onions (finely chopped)
3 medium tomatoes (finely chopped) 
2 small green chillies (finely chopped)
1/2 tbsp ginger (chopped or paste)
1/2 tbsp garlic (chopped or paste)
3 - 4 tbsp oil/ghee
2 bay leaves
1 tsp cumin seeds
1/2 tsp mustard seeds (optional)
1/2 tsp turmeric powder
1 - 1 1/2 tsp chilli powder
1 1/2 tsp coriander powder
1/2 - 3/4 tsp garam masala powder
5 - 6 tbsp chopped coriander leaves
salt to taste 
5-6 cups water 

For tempering (optional)
2 tbsp ghee/oil
1 tsp cumin seeds
1/4 tsp asafoetida/hing
1/2 tsp Kashmiri chilli powder

Steps:

1. Clean and rinse 1 cup of green gram very well, soak in enough water for 2 hours. 
   
   
2. Finely chop onions, tomatoes, green chillies, garlic and ginger. Keep aside.
   
   
3. Heat oil/ghee in a pressure cooker.
4. Add cumin seeds. 
5. When cumin splutters, add bay leaves and saute until a nice aroma comes out.
6. Add ginger and garlic. Saute for 1 to 2 minutes.
7. Add chopped onions and green chillies. Saute until the onions turn light golden.
8. Add chopped tomatoes, salt and turmeric powder. Cook until they break down and turn mushy.
9. Add remaining spice powders and saute until the oil releases from the sides.
10. Drain the water and add green gram. Stir well.
11. Add 5 cups of water and mix well.
12. Pressure cook for 10 whistles on a medium heat. When the pressure releases, open the lid and give a stir (add hot water if it is too thick and dry)
13. Simmer the dal for 5 minutes stirring at intervals. Switch off the flame.
    
    Tempering:
14. Heat 2 tbsp of ghee/oil in a tadka pan.
15. Splutter 1 tsp cumin and switch off the flame.
16. Then add asafoetida and Kashmiri chilli powder. Stir and add this tempering to the moong curry and mix well.
17. Add chopped coriander leaves and stir well. 
18. ENJOY!