1. Pressure cook moong to 4-5 whistles.

2. Drain and keep aside.

3. Save the nutritious water for stock or above recipe.

4. Heat ghee in a heavy pan, add seeds, allow to splutter.

5. Add asafoetida, chillies and 1/4 cup water.

6. Add moong and all other ingredients.

7. Allow to simmer for 3-4 minutes, covered.

8. Serve hot with chapati, paratha or rice.

Making time: 10 minutes (excluding pressure cooking time)
Makes: 3 servings
Shelflife: Best fresh, but can be refrigerated and reused.