Green moong dal

Heat oil in a pressure cooker.

Add tej patta (Indian bay leaf) and cumin seeds (jeera) and fry on low heat until cumin seeds (jeera) splutter.

Add chopped onions and sauté until they turn lightly golden on medium-low to medium heat.

Stir in ginger-garlic paste and chopped green chillies, and sauté until the raw aroma fades.

Add finely chopped tomatoes, turmeric powder, red chilli powder, coriander powder, and garam masala powder, sauté until tomatoes soften and oil releases from the sides.

Drain water from the soaked moong beans and add them to the cooker.

Pour in water and add salt to taste, then cover and pressure cook for 10 to 12 whistles (15 to 17 minutes) on medium to high heat and let the pressure release naturally.

For tempering, heat oil in a small pan, add cumin seeds (jeera) and fry until they crackle.

Turn off the heat, add a pinch of asafoetida and red chilli powder, and stir well.

Carefully add the tempering oil to the cooked green moong dal and stir well.

Garnish with chopped coriander and serve hot or warm.