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1
Wash the whole mung beans to get rid of any dirt.
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2
Soak them in fresh water for at least one hour.
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3
Heat ghee in a pressure cooker and add bay leaf, cloves, asafetida, cumin seeds, ginger, green chili, garlic and onions.
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4
Saute until the onions are golden brown.
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5
Add tomatoes along with red chili powder and garam masala.
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6
Combine all the ingredients and place a lid.
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7
Cook this for eight minutes or until the tomatoes are soft and mushy.
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8
Remove the lid.
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9
Add 4 Cups of water to this along with the drained beans and salt.
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10
Combine and place the pressure cooker lid with the whistle on.
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11
On medium heat, cook this until four whistles go off.
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12
You might have to cook it longer, depending on the type of pressure cooker you are using.
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13
Switch off the gas.
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14
Let the pressure cooker cool down.
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15
Remove the lid and check if the lentils are soft and adjust the salt level.
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16
If the lentils appear to be a little andante, place the pressure cooker back on the stove with the lid on and wait for another two whistles to go off.
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17
Repeat step 8.
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18
Garnish with Juliann fresh ginger and serve hot to your loved ones!
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19
Tips: This recipe can be turned to Mung Bean Soup by adding more water.
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20
Number of whistles will depend on the duration for which the lentils were soaked in water.
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21
Longer the soak time, less whistles it will require.
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22
However, soak the lentils no longer then two hours.
