- In a pressure cooker take the chopped onions, chopped tomatoes and finely chopped ginger. Also add the turmeric powder, red chili powder and water to the cooker. Mix well.
- Pressure cook for 5 to 6 whistles on medium flame till the moong lentils are softened well. Once the pressure settles down, remove the lid and stir the dal.
- If the dal looks thick, then add some water and simmer for 1-2 minutes.
- Add salt. Mix very well and keep aside. Check the taste and if required you can add more salt.
- In a small pan, heat oil or ghee or butter. First fry the cumin seeds.
- Next add the garlic and green chili and fry for some seconds. Don't brown the garlic. Switch off the flame.
- Now add the garam masala powder, red chili powder and asafoetida. Switching off the flame earlier ensures that the spice powders don't get burned.
- Quickly stir and immediately pour the tempering mixture in the dal.
- Stir the dal and serve hot moong dal with steamed rice or chapatis.