Rinse the green moong dal thoroughly under running water until water runs clear. (If time allows, soak the dal for 30–60 minutes — this helps it cook faster and be easier to digest.)

Heat oil or ghee in a pressure cooker or heavy saucepan on medium heat. Add cumin seeds and let them crackle for a few seconds.

Add chopped onion, grated ginger and green chillies. Sauté until onion becomes soft and translucent.

Stir in chopped tomato, turmeric powder and red chilli powder. Cook until tomato softens and oil starts to leave the sides (about 2–3 minutes).

Add washed (and soaked) green moong dal, salt and water. Stir gently, then close the lid of the pressure cooker.

Pressure cook for 3–4 whistles (or cook in saucepan until moong dal becomes soft, about 25–30 minutes). If using saucepan, you may need to add a little more water.

Once pressure releases naturally, open the cooker and check dal. If you want slightly thicker consistency, simmer for 5 more minutes with lid open.

Garnish with fresh coriander leaves. Serve hot with steamed rice or roti.