Wash moong thoroughly after checking for stones and add them to a large container and fill it with water until it is covering the moong by about 4 inches. Cover and set aside at room temperature overnight or for up to 2 hours.

Drain, and set aside.

Now Place the moong in a pressure cooker, smaller the cooker, the better. Add 4 cups water to moong, close cooker, fit the whistle and keep the flame on medium-high.

After one whistle, reduce flame to low until 2-3 more whistles are let out. Remove cooker from flame and let cool.

Once the cooker has cooled off, release the pressure and open the lid. The moong must have cooked to a soft consistency and not entirely mushy. (If they are not cooked enough, then keep them back with some water for one more whistle on a medium flame).

Once done, mash it roughly or puree with hand blender or mixer adding a cup of water.

And if you don’t have time for soaking then After washing you can directly cook them in a pressure cooker.

Heat ghee in a pan, add cumin seeds. Once the cumin seeds sizzles, add grated ginger, finely chopped green chillies, curry leaves and sauté for few seconds.

Turn off the flame and add asafoetida.